PUMPKIN CANNOLI
I needed to bring a pumpkin dessert for a pumpkin-themed baby shower and I came up with this and it was a huge hit.
Provided by chefchristabug
Categories World Cuisine Recipes European Italian
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- Stir 1 cup confectioners' sugar, pumpkin, mascarpone cheese, ricotta cheese, pudding mix, and pumpkin pie spice together in a bowl until smooth.
- Beat cream in a chilled bowl with an electric mixer until stiff peaks form; fold into pumpkin mixture. Spoon pumpkin mixture into a resealable plastic bag and snip a 3/4-inch hole in 1 corner. Pipe pumpkin mixture into each cannoli shell. Garnish the ends with sprinkles and confectioners' sugar.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 17.9 g, Cholesterol 25.7 mg, Fat 8.7 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 4.7 g, Sodium 114.6 mg, Sugar 15.2 g
PUMPKIN CANNOLI RECIPE - (4.5/5)
Provided by theresaoneil
Number Of Ingredients 20
Steps:
- DIRECTIONS FOR FILLING: Line a strainer with cheesecloth. Place the ricotta in the strainer over a bowl, and cover with plastic wrap and a towel. Weight it down with a heavy can, and let the ricotta drain in the refrigerator for several hours to overnight. In a bowl with electric mixer, beat ricotta and mascarpone until smooth and creamy. Beat in confectioner's sugar, pumpkin, pumpkin pie spice, vanilla and blend until smooth. Transfer to another bowl, cover and chill until it firms up a bit. (The filling can be made up to 24 hours prior to filling the shells. Just cover and keep refrigerated). For the Shells In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight. Divide the dough into 4 equal pieces. Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine. Lightly dust the dough with flour as needed to keep it from sticking. Pass the dough through the machine repeatedly, until you reach the highest or second highest setting. The dough should be about 4 inches wide and thin enough to see your hand through Continue rolling out the remaining dough. Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, oiled..lol). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough. When ready to serve..fill a pastry bag fitted with a 1/2-inch plain or star tip, or a ziplock bag, with the ricotta cream. If using a ziplock bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. You can also use a teaspoon to do this, although it's messier and will take longer. Press or dip cannoli in chopped pistachios, grated chocolate/mini chocolate chips, candied fruit or zest into the cream at each end. Dust with confectioner's sugar and/or drizzles of melted chocolate if desired.
PUMPKIN PISTACHIO CANNOLI
I love Cannoli's! The best are from the North End of Boston at Mike's Pastry. Here is a Cannoli recipe for the fall or Thanksgiving!!
Provided by quotFoodThe Way To
Categories Dessert
Time 35m
Yield 12 cannolis, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the marscapone cheese, powdered sugar, pumpkin, ricotta cheese, and pumpkin pie spice until smooth. Stir in 1/4 cup of the toasted nuts. Set aside.
- In a chilled mixing bowl, beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours.
- To serve, spoon pumpkin mixture into a self-sealing plastic bag. Snip a 3/4-inch hole in one corner. Pipe filling into cannoli shells so pumpkin filling extends from ends. Sprinkle cannoli ends with remaining nuts.
- Arrange on platter and sprinkle with sugar.
- *If purchased cannoli shells are not available, brush one side of 16, 4-inch flour tortillas with cooking oil. Roll, forming a tube shape; secure with wooden toothpick. Gently place a rolled piece of foil in the center for support. Place on baking sheet; brush outside with oil and bake in a 375*F oven for about 15 minutes or until golden brown. Place on wire rack to cool. Remove foil and toothpicks; fill with pumpkin mixture. Makes 16 shells (allows for breakage).
Nutrition Facts : Calories 115.5, Fat 7.3, SaturatedFat 3.5, Cholesterol 18.8, Sodium 49.5, Carbohydrate 10.8, Fiber 1, Sugar 8.3, Protein 2.6
More about "pumpkin pie cannoli recipes"
PUMPKIN PIE CANNOLI CONES | HUNGRY GIRL
Feb 02, 2015 Directions. In a medium bowl, combine cream cheese, sweetener, cinnamon, pumpkin pie spice, and salt. Mix until smooth and uniform. Add …
From hungry-girl.com
Servings 6Calories 145 per servingCategory Dessert Recipes
From hungry-girl.com
Servings 6Calories 145 per servingCategory Dessert Recipes
- In a medium bowl, combine cream cheese, sweetener, cinnamon, pumpkin pie spice, and salt. Mix until smooth and uniform.
- Add ricotta cheese, pumpkin, and vanilla extract. Stir until uniform. Stir in 1 tbsp. chocolate chips and half of the crushed graham crackers (about 1 tbsp.).
- Evenly spoon mixture into the cones. Top with remaining crushed graham crackers and remaining 1 tsp. chocolate chips. Enjoy!
PUMPKIN CANNOLI (EASY FALL DESSERT) - SNAPPY GOURMET
Nov 15, 2019 Instructions. Place ricotta, mascarpone, pumpkin, and powdered sugar in large mixing bowl. Mix with an electric mixer or stand mixer until …
From snappygourmet.com
5/5 (6)Total Time 45 minsCategory DessertCalories 221 per serving
From snappygourmet.com
5/5 (6)Total Time 45 minsCategory DessertCalories 221 per serving
- Place ricotta, mascarpone, pumpkin, and powdered sugar in large mixing bowl. Mix with an electric mixer or stand mixer until smooth and well combined.
- Mix in vanilla, orange zest, pumpkin pie spice, and salt until well combined. Stir in mini chocolate chips.
- Using a pastry bag or sealable bag with corner cut, fill cannoli shells with pumpkin filling. Depending on size of cannoli shells you'll need roughly 3-4 Tablespoons of filling for large shells and about half that for smaller shells.
- In a small bowl mix together the 1/4 cup powdered sugar and 1 teaspoon pumpkin pie spice. Dust over tops of each cannoli. Sprinkle ends with mini chocolate chips and/or chopped nuts as desired.
BEST PUMPKIN CANNOLI RECIPE - HOW TO MAKE PUMPKIN …
Oct 21, 2017 Use a 3” biscuit cutter to stamp out rounds. Wrap the rounds around the foil and pinch together the ends to shape a cannoli shell. Bake …
From delish.com
1/5 (6)Total Time 30 minsCategory Dessert
From delish.com
1/5 (6)Total Time 30 minsCategory Dessert
- Repeat to make 4 cylinders total. Place 2 foil cylinders on each baking sheet and spray foil with cooking spray.
COMFORTING PUMPKIN PIE CANNOLI
Fans of both fall and Italian desserts (especially cannoli recipes) will love this recipe for Comforting Pumpkin Pie Cannoli. This treat takes a traditional cannoli and puts a wonderful fall twist on it. By infusing the ricotta filling with a …
From thebestdessertrecipes.com
From thebestdessertrecipes.com
SKINNY PUMPKIN PIE CANNOLIS - I WASH YOU DRY
Instructions. In a medium bowl combine vanilla pudding mix and pumpkin pie spice and whisk till combined. Pour in milk and pumpkin puree and whisk until blended (about two minutes). Gently fold in the cool whip until it's all …
From iwashyoudry.com
From iwashyoudry.com
PUMPKIN CANNOLI DIP (QUICK & EASY DESSERT!)
Sep 24, 2019 Instructions. Place ricotta, mascarpone, pumpkin, and powdered sugar in large mixing bowl. Mix with an electric mixer or stand mixer until smooth and well combined. Mix in vanilla, orange zest, pumpkin pie spice, and salt …
From snappygourmet.com
From snappygourmet.com
PUMPKIN PIE RECIPES
339 Ratings. Praline Pumpkin Pie II. 46 Ratings. Dairy-Free Pumpkin Pie. Pumpkin Pie (Wheat-Free, Egg-Free, and Dairy-Free) 24 Ratings. Our 10 Best Pumpkin Pie Recipes of All Time Are the Pick of the Pumpkin Patch. …
From allrecipes.com
From allrecipes.com
SPICED PUMPKIN CANNOLI | OREGONIAN RECIPES - OREGONLIVE.COM
Nov 21, 2014 Ingredients. 1/2 cup packed brown sugar. 1/4 cup all-purpose flour. 2 teaspoons cinnamon. 1 teaspoon ground dry ginger. 1/4 teaspoon nutmeg. 3 eggs. 15-ounce can …
From recipes.oregonlive.com
From recipes.oregonlive.com
NO-BAKE PUMPKIN CANNOLI RECIPE (LIKE DISNEY'S PIZZERIZZO)
Nov 15, 2021 Add 1/2 cup of powdered sugar and cream cheese to a medium-sized bowl. Using an electric mixer, beat on low until the ingredients are well combined. Once combined, beat on …
From diznify.com
From diznify.com
PUMPKIN CHIFFON PIE • FOOD FOLKS AND FUN
Oct 07, 2022 Preheat the oven to 400 degrees F. Remove the dough from the fridge and roll it out to about 1/8” thick. Drop it into a 9” pie dish and flute the edges. Blind bake the crust for …
From foodfolksandfun.net
From foodfolksandfun.net
PUMPKIN CANNOLI | IMPERIAL SUGAR
Directions. Place drained ricotta cheese, pumpkin puree, sugar and pumpkin pie spices in a bowl. With a hand whisk or a spatula, stir to combine. 2. Place pumpkin mixture into a piping …
From imperialsugar.com
From imperialsugar.com
PUMPKIN CANNOLI | RECIPESTY
Beat cream in a chilled bowl with an electric mixer until stiff peaks form; fold into pumpkin mixture. Spoon pumpkin mixture into a resealable plastic bag and snip a 3/4-inch hole in 1 …
From recipesty.com
From recipesty.com
PUMPKIN PIE CANNOLI | RECIPE | CANNED PUMPKIN RECIPES, PUMPKIN …
I've used pumpkin pie pudding (when it's in season at the store) in this recipe, but you can also make it with canned pumpkin and vanilla pudding. —Barbara Carlucci, Orange Park, Florida …
From pinterest.com
From pinterest.com
CANNED PUMPKIN PIE RECIPES
Allrecipes has more than 100 recipes for pumpkin pie made with canned pumpkin. Find your favorite! Pin Share Tweet Email Save. Perfect Pumpkin Pie. 3,526 Ratings Save. Simple …
From allrecipes.com
From allrecipes.com
PUMPKIN CANNOLI - FOOD CHANNEL
Oct 23, 2011 Preparation. 1 In a large mixing bowl, stir together mascarpone cheese, pumpkin puree, powdered sugar, ricotta, and pumpkin pie spice until blended.; 2 Fold in 1/4 cup of the …
From foodchannel.com
From foodchannel.com
PUMPKIN CANNOLI RECIPE - MASHED.COM
Nov 11, 2021 Place a strainer into a bowl, then layer three sheets of cheesecloth into the strainer. Place the pumpkin and ricotta mixture in the cheesecloth. Pull up and twist the ends …
From mashed.com
From mashed.com
PUMPKIN PIE CANNOLI CONES RECIPE - HUNGRY-GIRL
More: Dessert Recipes, Holiday Recipes, Vegetarian Recipes, Four or More Servings Ingredients 1/2 cup reduced-fat cream cheese 2 packets natural no-calorie sweetener 1/2 tsp. …
From hungry-girl.com
From hungry-girl.com
PUMPKIN PIE CANNOLI - MY RECIPE MAGIC
Oct 11, 2014 The traditional Italian treat gets a makeover perfect for the fall and Thanksgiving dessert tables. This allows you to skip the pumpkin pie and opt for a handheld treat that is …
From myrecipemagic.com
From myrecipemagic.com
You'll also love