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Cannoli Pizzelle with Nutella & Pistachios

Three vanilla pizzelle cookies between layers of a cannoli filling, Nutella, salty chopped pistachios and dusted with sugar to your heart's delight! There's a wonderful cracking sound as that spoon breaks through the different layers. Each spoonful is a perfect bite of creamy, sweet, crispy, crunchy and salty.

Course Dessert
Cuisine American, Italian
Keyword Cannoli, Cookie Dessert, Nutella, Pizzelle, Pizzelle Dessert
Prep Time 10 minutes
Servings 4 servings
Author The Tiny Fairy


Cannoli Filling

  • 7 ounces ricotta cheese
  • 4 ounces mascarpone cheese
  • cup plus 2 Tablespoons powdered sugar, divided
  • ½ cup heavy whipping cream
  • ½ teaspoon vanilla extract

Other Ingredients

  • 12 Pizzelle cookies prefer vanilla flavor
  • Nutella spread
  • ½ cup salted pistachios, chopped
  • powdered sugar for dusting


Making the Cannoli Filling

  1. In a mixing bowl, whisk together 7 ounces ricotta cheese, 4 ounces mascarpone cheese and ⅓ powdered sugar until well combined.

  2. In a separate bowl, whip together ½ cup heavy whipping cream, 2 Tablespoons powdered sugar and ½ teaspoon vanilla with an electric mixer until stiff peaks form.

  3. Fold the whipped cream into the cheese mixture. Set aside.


  1. Spread Nutella on the plate and set a vanilla pizzelle cookie. Spread some cannoli filling on top of the cookie, dust with powdered sugar and sprinkle chopped salted pistachios.

  2. Spread Nutella on the bottom side of the second and third cookie so each added layer has Nutella spread on the bottom. Place the cookie, Nutella side down, on top of the first layer and repeat layering with cannoli filling, powdered sugar and pistachios.

  3. Top with the third cookie, Nutella side down, and spread a very thin layer of cannoli filling. Generously dust with powdered sugar and pistachios.

Recipe Notes

If the ricotta cheese is too wet, you many need to strain it with a cheese cloth or pat down with some paper towels.  

If you don't have mascarpone cheese, substitute with cream cheese.  Cream cheese needs to be at room temperature and whipped so it can be easily combined with the ricotta cheese.