So, I’ve recently discovered cannoli. I had a couple in a well-known coffee shop chain a few weeks back and really enjoyed it. Being a bit of a curious creature I’ve done a bit of reading and will be looking at making my own soon (so check back for a recipe soon).
Cannoli are small-ish cyclinders that are lovely and crisp and filled with cream, custard, fruit or a chocolate truffle. When I make my own I think I’ll be using chocolate spread in mine. I found out that can be made from pizzelle iron which seems a bit healthier compared to deep frying them. It’s all relative as it is a dessert, but I’ll save a few calories by baking instead. I’m going to pick up a pizzlle iron from a website I found. You can checkout their site here.
To make the cannoli you cook the pizzelle and then wrap them around a form or cone while the pizzelle is still warm. After its cooled you can then fill the shape (which is now crisp) with your desired filling. The contrast between the soft filling and the crisp shell means these cannoli need to be filled just before eating to prevent the shell from becoming soft and soggy – which would be a bit grim!
Dessert Nut 