Pizzelle Cannoli Shells
From EatingWell: September 1998
A bit of cinnamon, lemon and vanilla flavor these cannoli shells. To make pizzelle cookies, do not roll them after baking; simply transfer pizzelles to a wire rack to cool.
- 3/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1 large egg
- 1 large egg white
- 1/4 cup sugar
- 1 tablespoon olive oil, (not extra-virgin) or canola oil
- 1 tablespoon butter, melted
- 2 tablespoons low-fat milk
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- Whisk flour, cinnamon and salt in a medium bowl. Beat egg, egg white and sugar in a large mixing bowl with an electric mixer at high speed until thickened and pale, about 5 minutes. Beat in oil, butter, milk, lemon juice and vanilla with mixer at low speed. Add the dry ingredients and beat at low speed until just incorporated. Do not overmix.
- Preheat pizzelle iron (medium heat for a stovetop iron). Place cannoli mold (or 1-inch dowel) by pizzelle iron.
- Lightly oil the iron or coat it with cooking spray. Use 1 generous tablespoon batter for each pizzelle. Close iron tightly to press the batter into a thin layer. Bake until light golden, 30 to 60 seconds.
- Immediately lift pizzelle from iron with a fork or small metal spatula and wrap it around cannoli mold. (If your iron makes 2 cookies, leave the second one on the iron, uncovered, to stay warm while you shape the first one.) Press hard on mold to seal overlapping edges of shell. Remove shell from mold and transfer to a wire rack to cool. (The shell will become crisp as it cools.) Repeat with remaining batter.
Tips & Notes
- Make Ahead Tip: Store in an airtight container for up to 1 week. | Equipment: Pizzelle iron
Per serving: 73 calories; 3 g fat (1 g sat, 1 g mono); 20 mg cholesterol; 11 g carbohydrates; 2 g protein; 0 g fiber; 24 mg sodium; 21 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1/2 starch, 1/2 fat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Type of Dish
- Desserts, other
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- September 1998