Cannoli help needed !

[evilqueenfan]

I am attempting to make cannoli. My mom used to make them but is no longer here to help me out.
When I take them out of the pizzelle iron and attempt to roll them, they are cracking and breaking. I have tried wooden forms and also iron forms. I have tried to roll them right out of the iron and also after they have cooled for a little. What am I doing wrong?? I remember watching my mom make them but not sure what she did that I am not doing correctly. Can anyone help me??

 

[lisa_from_nj]

You have to roll them when hot. If they cool at all they will break. Take one pizelli at a time off of the iron, just leave the other one on the iron so it stays warm. Roll immediately, do not set it down or anything. Also, maybe try baking them less time, so they are very pale and don't even look done (but they will be fine and cooked through). I have never tried this, but maybe when you first open the iron, spray them with a fine mist of water and roll immediately.

I hope I was a little help to you.

Lisa

 

[Margie J]

I've never made cannoli shells this way. My family rolls the raw dough onto metal cannoli forms and then fries them. The pizzelle iron is used just for pizzelle, which are different than typical cannoli shells.

 

[JudithM]

This is interesting! In all the years my great aunt made homemade pizzelles, I don't think she ever made cannolis with her pizzelle maker. I've know people who have used the cannoli forms previously mentioned.

 

[evilqueenfan]

Thanks everyone for your tips. DD and I figured it out. We cut down on the amount of flour to thin down the batter and they turned out perfectly. They rolled very nicely onto the forms right off the pizelle iron. They are filled and taste great! Thanks again for your help!

 

[HunnyPots]

What is pizzelle? I've had cannolis but I've never heard of pizzelles.
Also, what do you fill your cannolis with? I've had really good ones that tasted something like a sweetened riccota mixture and I've had the ones from our local Italian restaurant that taste like nothing more than canned white frosting (yuck!).
Just wondering...

 

[Margie J]

What is pizzelle?

Pizzelle are thin, crisp "cookies" that are baked in a special waffle-like griddle. The batter is poured on the grill and baked until light brown. The texture of the pizzelle are like fortune cookies once cooled. They are usually approximately 5-6" round.

The common flavor is a light anise, though you can find varieties such as chocolate and lemon.

As for cannoli filling I use a mix of ricotta cheese, vanilla and sugar to taste. I often add a few mini chocolate chips too. My Nana used to add chopped candied fruits on occassion with a touch of cinnamon. You can dip the ends in chocolate chips, chopped nuts or sprinkles. Another good filling is cooked pudding, either chocolate or vanilla. It's best homemade with extra starch &/or egg to make it thick. Canned frosting ............. NO!

 

[MaryannF]

This thread brought back such good memories of special occasions at my Grandparents' house. My Grandfather cooked all the main courses and my grandmother looked after everything else. Her specialty was cannoli. The Christmas after she died my Uncle served us cannoli just like Grandma used to make when we went to visit. I thought that my Grandmother had given him the recipe and asked for it. He explained that he had found a container of cannoli filling in the freezer and just bought cannoli shells to fill at the Italian bakery he frequented. It was like Grandma was still with us that Christmas! I have a pizzella maker but have never thought of using it to make shells. My family eats the pizzellas as fast as I can make them.