Pizzelle Shells with Strawberry Salsa
- 30 minutes
- Makes 20 shells
20 store bought vanilla pizzelle cookies
1 ½ cups (375 ml) diced California Strawberries
1/3 cup (75 ml) loose packed cilantro, chopped
1 large jalapeno, seeded and minced
1 tbsp (15 ml) fresh lime juice
1 tbsp (15 ml) olive oil
1/4 tsp (1.25 ml) each salt and pepper
1 small avocado, diced
1/3 cup (75 ml) crumbled feta
Every party needs a showstopper and these one-of-a-kind doily-like tacos will earn rave reviews. Hand-shaping store-bought pizzelles is an impressive hack that will dress up any party platter.
Tip: Pizzelle shells can be molded and stored in an airtight container for up to a week.
Serving: 1 shell with salsa | Calories: 90kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4.5g | Saturated Fat: 0.5g | Trans Fat: 0g | Cholesterol: 15mg | Sodium: 110mg | Fibre: 1g | Sugar: 5g
Notes: 1 serving is 1/20th recipe. Assumed all salsa used up.
Fill a medium saucepan with 2 inches (5 cm) of water and bring to a boil over high heat.
Rest a large hand strainer or sieve on top edge of saucepan ensuring it does not touch the water. Place 1-2 pizzelle in strainer to soften the cookie; about 10-15 seconds. When cookie is pliable, quickly remove from strainer and form into desired shell shape (taco, cannoli, cone or flower). Hold for 5 seconds then use crinkled foil or shot glasses to help support shapes until hardened. If cookie has lost pliability before desired shape is achieved simply place back into strainer to soften again. Repeat to make 20 shells.
In a medium bowl, combine strawberries, cilantro, jalapeno, lime juice, oil, salt and pepper. Gently stir in avocado and feta. Spoon about 2 tbsp (30 ml) of mix into each pizzelle shell.