Pizzelle Cannoli with Ricotta Filling, a delicious alternative to traditional cannoli. Especially when you want to enjoy your cannoli in a hurry!

For the pizzelle:
6 eggs – 1 cup canola oil
1 cup granulated sugar
grated zest of 1 lemon
1/4 cup Anisette liqueur, optional
2 cups all purpose flour
2 teaspoons baking powder
For ricotta filling (for 12 cannoli):
2 1/2 cups ricotta
1/2 cup powdered sugar or more according to taste
1 teaspoon grated lemon zest
For serving : powdered sugar optiona

Preheat the pizzelle iron. To make the batter, combine all ingredients in a large bowl and stir until combined. The batter will have a slightly thicker consistency then a pancake batter. When the pizzelle iron is hot, place about 1 tablespoon of batter per pizzelle on the iron. Cook until pizzelle are a light golden color, about 1 minute.

When they are ready, unmold hot pizzelle with a spatula and immediately wrap around the cannoli form.  As they set rather quickly, it is realistic to mold one out of every second pizzelle.  Save the others to eat as is.
To make the filling, combine all ingredients in a bowl and mix well. Whisk until smooth. Right before serving, fill a pastry bag with the ricotta mixture and pipe each pizzelle shell from both ends until full.

Alternately, fill a  medium sized freezer bag with the filling and snip off the bottom corner to make a small hole for piping. Before serving, dust with powdered sugar.

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