12 to 16 Reko Pizzelle Cookies
8 ounces cream cheese
2 tablespoons sour cream
¼ cup heavy cream
6 tablespoons sugar
½ teaspoon cinnamon
1 teaspoon vanilla
¾ cup mini chocolate chips
Place 2 pizzelle at a time on a paper plate into a microwave on high power for about 30 to 40 seconds or until softened. Remove and quickly roll around a cannoli tube or the handle of a broom (covered with aluminum foil). It will harden quickly into a cylindrical cannoli shape.
Place cream cheese, sour cream, heavy cream, sugar cinnamon and vanilla in a medium mixing bowl. Beat until well combined and fluffy with a mixer. Fold in ½ cup of the chocolate chips. Place the filling into a baggie (snip off the tip) or a pastry bag fitted with a ½ inch tip and pipe the filling into both end of the cannoli. Garnish with extra mini chocolate chips. Serve Immediately.
Makes 12 to 16 Pizzelle cannoli
Recipe developed by Judy Elbaum