I love holiday traditions. And I love starting my own traditions. Like making lasagna and cannolis on Christmas eve. This year I received some help in the kitchen from my 2 year old niece while I was making the cannolis. She definitely stole the show!
How I make my cannolis is first I make pizelles, then while they are warm or form them into a tube. You can form them with your hand, or inside a glass, or a cannoli form. As soon as they cool they hold their form. You will need a Pizelle machine. Traditionally cannoli shells are fried. The benefit of that is the shells don’t get soggy when fried. So I wait until it is time to serve them before I fill them.
Then I made my coconut whipped cream for the filling and placed it in a bag. After it firmed up in the freezer, I cut off a corner of the bag and pipe the filling into the shell on both side. I don’t try getting in to the center, I feel like that is way too much filling! Then i dip both ends into the chopped pistachios. And to finish them off I dust them with powdered (maple) sugar.
The Pizzelle recipe I use in the Video is below but you can also try a vegan version.
- 1 3/4 cup of Pamelas Bread flour
- 1/2 cup maple sugar
- 1/2 cup melted butter
- 3 eggs
For the filling visit my link below: