As the leaves turn vibrant shades of orange and the air becomes crisp, it’s time to indulge in the flavors of fall. Pumpkin Cannoli offers the perfect blend of creamy, spiced pumpkin filling encased in crispy, sweet cannoli shells. This delightful dessert is a celebration of autumn’s bounty and will have you savoring the season in every bite. Let’s embark on a culinary journey to create this autumnal treat.
Ingredients
For the Cannoli Shells:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon cinnamon
- Pinch of salt
- 1 egg yolk
- 2 tablespoons unsalted butter, softened
- 1/4 cup white wine (or Marsala wine)
- Vegetable oil for frying
For the Pumpkin Cannoli Filling:
- 1 cup canned pumpkin puree
- 1 cup ricotta cheese
- 1/2 cup powdered sugar (adjust to taste)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 cup mini chocolate chips (optional)
- Powdered sugar, for dusting
Instructions
For the Cannoli Shells:
- Mix the Dry Ingredients:
- In a mixing bowl, combine the flour, granulated sugar, cinnamon, and a pinch of salt.
- Create the Dough:
- Add the egg yolk and softened butter to the dry ingredients. Mix until the mixture becomes crumbly.
- Gradually pour in the white wine and knead the dough until it forms a smooth ball. If it’s too dry, you can add a bit more wine.
- Rest the Dough:
- Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
- Roll and Shape:
- On a floured surface, roll out the dough thinly (about 1/8 inch thick).
- Cut the dough into circles using a round cutter or a glass. The size of the circles depends on your preference; traditionally, cannoli shells are about 5 inches in diameter.
- Wrap Around Cannoli Tubes:
- Wrap each circle of dough around a cannoli tube or a metal cylinder, sealing the edges with a dab of egg white to keep them closed.
- Fry the Shells:
- Heat vegetable oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C).
- Carefully place the wrapped cannoli tubes in the hot oil and fry until they become golden brown and crispy (about 3-4 minutes). Use tongs to turn them for even frying.
- Remove the shells from the oil and place them on paper towels to drain. Once they cool, carefully slide the shells off the tubes.
For the Pumpkin Cannoli Filling:
- Prepare the Filling:
- In a mixing bowl, combine the pumpkin puree, ricotta cheese, powdered sugar, vanilla extract, and spices (cinnamon, nutmeg, cloves, and ginger). Mix until well combined.
- Optional: Add Chocolate Chips:
- If desired, fold in the mini chocolate chips to add a delightful crunch to the filling.
For Assembly:
- Fill the Cannoli Shells:
- Using a pastry bag or a small spoon, fill each cannoli shell with the pumpkin filling. Fill both ends if you’re feeling indulgent!
- Dust with Powdered Sugar:
- Lightly dust the filled cannoli with powdered sugar.
Tips
- Make sure the oil is at the right temperature before frying to achieve perfectly crispy cannoli shells.
- Store unfilled cannoli shells in an airtight container to maintain their crispness until you’re ready to fill and serve them.
- The filling can be prepared in advance and stored in the refrigerator until you’re ready to assemble the cannoli.
Pumpkin Cannoli is a delightful way to usher in the flavors of autumn. The contrast of crispy cannoli shells and creamy, spiced pumpkin filling is simply irresistible. Whether you’re enjoying them at a fall gathering or as a special treat for yourself, these cannoli capture the essence of the season. So, embrace the warmth and comfort of autumn with a taste of these delectable Pumpkin Cannoli.
