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Ricotta-Filled Pizzelles


This recipe for ricotta-filled pizzelles is a delicious, Italian-inspired treat for wedding guests.

  • Yield: Makes 12

Source: Martha Stewart Weddings, Winter 2011


  • 12 ounces ricotta cheese
  • 2 cups confectioners' sugar
  • 24 pizzelle cookies


  1. Beat ricotta with confectioners' sugar on low speed in a mixer bowl until light and fluffy, about 2 minutes. Set aside at room temperature until ready to use, about 30 minutes.
  2. Place filling in a pastry bag fitted with a coupler; pipe about 1 1/2 tablespoons filling onto half the cookies. Place remaining cookies on top of filling; gently press to squeeze filling to edges. Filled cookies can be stored at room temperature for up to 2 hours.

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