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It is also possible to create attractive pastry baskets by quickly forming the pizzelle while still hot
over the base of a small flat bottom glass or cup. These small baskets can be filled with any of
the foods listed above or used as individualized decorative containers for raspberries, chopped
peaches, cherries, other favorite fruits or candies.
Chocolate covered pizzelles or cannoli shells are another special treat. To melt the choco-
late, place it in a bowl and heat in the microwave or in a saucepan on low heat, stirring
periodically as it melts. Simply dip the end or entire pizzelle shell (plain or chocolate) in
melted dipping-chocolate and allow to cool at room temperature or, to cool faster, place it
in the refrigerator.
CORD SAFETY
A short power supply cord is provided with this appliance to reduce the risk of someone becom-
ing entangled in or tripping over a longer cord and causing the PizzellePro
®
to overturn, spilling
its hot contents. While EdgeCraft does not recommend it, extension cords are available and may
be used if care is exercised in their use. If an extension cord is used, the marked electrical rat-
ing of the extension cord should be at least 15 amperes. The longer cord should be arranged
so that it will not hang over the counter top or tabletop where it can be pulled on by children or
pets or tripped over.
CLEANING AND STORAGE
Before cleaning the PizzellePro
®
, always unplug the power cord and wait until the PizzellePro
®
cools to room temperature. Never clean the appliance under water. If you find it necessary to
clean the baking surface, use a soft brush, Q-tip or a flexible moist cloth. Never use sharp or
pointed tools as they will damage the non-stick surfaces. The exterior can be safely cleaned
with a mild detergent on a damp cloth or small soft brush. Then use a dampened cloth followed
by drying with a dry soft cloth.
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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.
2. Decorate ends of cannoli with ground toasted almonds or pistachios. For added decoration, place
a raspberry or shredded coconut on each end of cannoli. Immediately before serving sprinkle
lightly with confectionery sugar.
Marie Doria’s Favorite Cannoli Filling Recipe
This adds a slight cinnamon flavor to the filling.
1 pound Ricotta cheese
1 cup powdered sugar
3/4 teaspoon cinnamon
3 tablespoons or semi-sweet grated chocolate or chocolate chips
1/2 cup chopped nuts (preferably walnuts or almonds)
1. Use low moisture Ricotta or thoroughly drain off all excess liquid from the cheese. Add the pow-
dered sugar and cinnamon to the cheese and use an electric mixer to blend the ingredients fully.
Then fold in the grated chocolate or chocolate chips.
2. Place the cannoli mix in a pastry bag for easy dispensing into the formed pizzelle shells. Fill each
shell fully with the mix, and for decoration and added flavor, press the chopped nuts onto the
exposed areas of the cannoli.
3. For an interesting variation, blend 1/2 teaspoon of rum extract into the cannoli mix and prepare
a tablespoon of chopped cherries or candied cherries to decorate further the exposed surface of
the finished cannoli.
Maria Doria’s Optional Cannoli Filling Recipe
This is an American variation adding cream for a smoother filling.
1 pound Ricotta cheese
2 tablespoons heavy cream
1/4 cup granulated sugar
3 tablespoons of orange liquor
2 ounces finely chopped semisweet chocolate
3 tablespoons chopped mixed candied fruits
Use moisture-free Ricotta cheese or drain off all excess liquid from the cheese. Combine the cheese,
cream, sugar, and orange liquor and then blend fully with a hand mixer. The mixture must be stiff
enough so that it will hold its shape when used to fill the pizzelle shells. If needed add more cheese
to stiffen the mixture. Then fold in the chocolate chips and candied fruits.
Load into a pastry bag and fill each shell fully. If you wish to decorate the exposed cannoli surface,
consider using chocolate bits, jimmies, more candied fruits or colored chopped nuts.
DELICIOUS VARIATIONS OF THE CANNOLIS
AND PIZZELLE PASTRIES
Pizzelle shells can be used in a variety of other ways.
Consider alternate fillings such as thick flavored custards, heavy puddings, whipping cream
(plain or with powdered sugar), meringue or cheese cake.
Figure 5. Cord clips under base. PizzellePro
®
stores upright as shown.
Clips
Cord snaps
into plastic
retainer slot
Loop Cord
Loop Cord
Clips
Clips
