From Chef Brandi Key of Coppa, in Houston
Makes 24 filled cannoli shells
2 whole eggs
1/2 tablespoon canola oil
1 tablespoon Frangelico
2/3 cup all‐purpose flour
1/2 teaspoon baking powder
1/3 cup sugar
1/2-inch wooden dowel
Mix the eggs, canola oil, and Frangelico in a bowl. Using a separate bowl, combine the flour and baking powder. Add the flour mixture to the egg mixture and whisk to combine. Mix in the sugar.
Heat a pizzelle maker to medium heat (follow the manufacturer’s instructions for your pizzelle maker). Spoon approximately 1 to 2 teaspoons of the mixture into each section of the pizzelle maker, then press the lid shut. Allow to cook until golden brown.
Working quickly with one cookie at a time, wrap each cookie around the wooden dowel to form the cannoli. Slide the cannoli off the dowel and place on a rack to cool.
1 cup heavy cream
1/2 pound ricotta
6 1/2 ounces Nutella (or half of a 13-ounce jar)
Whip heavy cream until stiff peaks form. Using a separate mixer with a paddle attachment, mix the ricotta until softened and fluffy. Add Nutella to the ricotta mixture and mix to combine. Fold in the whipped cream. Place filling in a piping bag and fill cooled cannoli shells.