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OTHER VARIATIONS
Crisco, margarine or equivalent shortening can be used as a direct substitute for butter using the
quantity called for in the recipe.
The quantity of sugar can be varied slightly but if the mix becomes too thick add a few tablespoons
of water to adjust the stiffness and flow of the mix.
Other flavorings such as almond extract, nut oil, rum extract, sweet wine or liquors can add
novelty
to your party pizzelles.
ENTERTAINING WITH CANNOLIS AND
OTHER PIZZELLE DELICACIES
It is not surprising that Italy, cradle of some of the worlds finest cuisine, created the pizzelle
and found almost magical ways to use it as the foundation for an even greater range of taste
sensations (Figure 4).
Perhaps the cannoli is the most popular of these pastries. Like the pizzelle itself, the variations
are endless and offer opportunities to explore delicacies with your own favorite fillings, fruits
and flavorings.
The cannoli shell (see Figure 4) is formed by wrapping the hot pizzelle immediately as it is
removed from the PizzellePro
®
around a wooden dowel rod, a metal rod or cylinder or a cylindri-
cal spoon handle about
7
⁄8 diameter. Because this wrapping can be done only while the pizzelle
is still very hot, you will find it helpful to; (a) quickly roll the pizzelle around the form; (b) locate
the area of overlap (where the pizzelle overlaps itself); (c) then holding onto the form, press and
hold that overlap area down on a flat hard surface for a few seconds while the pizzelle cools into
a rigid cylindrical form. Practice does help. If, as an alternative, the pizzelle is wrapped around a
small wooden or metal cone, a cone-shaped pizzelle shell can be created.
The round or cone shaped shells, formed as described above, can be filled with any of the
following delicious cannoli recipes, kindly provided by Caterina Casola of Buffalo, New York and
Marie Doria of Chicago, Illinois.
Traditional Italian Cannoli Filling (Mrs. Caterina Casola)
Another recipe from the Casola family refined over generations in Italy.
1 lb. Ricotta cheese (low moisture)
1
⁄3 cup granulated sugar
1
⁄3 cup confectioners sugar
1
⁄3 cup mini chocolate chips or candied fruits
1 teaspoon rum extract
1. Make certain to use the low moisture cheese to ensure the filling will be sufficiently stiff. Add
granulated sugar and confectioners’ sugar and rum extract to the Ricotta and beat with a power
mixer at a medium speed for 10 minutes, scraping the bowl periodically to ensure ingredients mix
well. Then add chocolate chips or fruit and beat for another 3 minutes. At this stage the Ricotta
mixture should be creamy, but stiff. If it appears too stiff to extrude from a pastry bag, add slowly
more confectioners sugar to mix and blend for another 2-3 minutes until you have the right
consistency. Refrigerate for a few hours before use. (Its safe to hold refrigerated for 2-3 days).
Load pastry bag with mix and fill fully each cannoli shell.