Delightful Pumpkin Cannoli Recipe for the Perfect Autumn Treat

Introduction

As the leaves start to change and the air turns crisp, there's nothing quite like the flavors of autumn to bring warmth to your home. One of my favorite autumn memories involves gathering with family and friends to share delicious, seasonal treats. This pumpkin cannoli recipe is a modern twist on a classic Italian dessert, combining the rich, creamy goodness of pumpkin with the crispy perfection of cannoli shells. Whether you're hosting a festive gathering or simply indulging in a cozy evening at home, these pumpkin cannoli are sure to impress and delight your guests. In this post, I'll share the step-by-step process of making these delightful treats, along with tips and tricks to ensure they turn out perfectly every time.

Recipe Overview

Name of the Recipe: Pumpkin Cannoli

Brief Description: This pumpkin cannoli recipe features a creamy pumpkin filling, spiced with cinnamon and nutmeg, encased in crispy, golden-brown cannoli shells. Perfect for autumn celebrations and festive gatherings.

Ingredients List

For the Cannoli Shells:

• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, chilled and cut into small pieces
• 1 egg, lightly beaten
• 1/4 cup dry white wine
• Vegetable oil, for frying

For the Pumpkin Filling:

• 1 cup canned pumpkin puree
• 1 cup ricotta cheese
• 1/2 cup powdered sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon vanilla extract
• 1/4 cup mini chocolate chips (optional)

For Garnishing:

• Powdered sugar, for dusting
• Ground cinnamon, for sprinkling

Substitutions:

If you prefer a lighter filling, you can substitute part of the ricotta cheese with mascarpone cheese. For a dairy-free version, use a vegan ricotta alternative and ensure your chocolate chips are dairy-free.

Step-by-Step Instructions

Step 1: Prepare the Cannoli Shells

In a large bowl, combine the flour, sugar, cinnamon, and salt. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the beaten egg and wine, mixing until the dough comes together. Knead the dough on a lightly floured surface until smooth, about 5 minutes. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

Step 2: Roll and Shape the Dough

Divide the rested dough into two portions. Roll out each portion on a lightly floured surface until very thin, about 1/8 inch thick. Using a round cookie cutter (about 3-4 inches in diameter), cut out circles from the dough. Wrap each circle around a metal cannoli form, sealing the edges with a bit of beaten egg.

Step 3: Fry the Cannoli Shells

Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). Carefully lower the dough-wrapped forms into the hot oil, frying until golden brown and crispy, about 2-3 minutes. Remove the shells from the oil and drain on paper towels. Let them cool slightly before gently sliding the shells off the forms. Repeat with remaining dough.

Step 4: Make the Pumpkin Filling

In a medium bowl, combine the pumpkin puree, ricotta cheese, powdered sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract. Mix until smooth and well combined. If using, fold in the mini chocolate chips. Transfer the filling to a piping bag fitted with a large round tip.

Step 5: Fill the Cannoli Shells

Once the cannoli shells are completely cool, pipe the pumpkin filling into each end of the shells, filling them generously. Be sure to handle the shells carefully to avoid cracking them.

Cooking Times

• Preparation Time: 45 minutes (including resting time for the dough)
• Cooking Time: 15 minutes (for frying the shells)
• Total Time: 1 hour

Serving Suggestions

These pumpkin cannoli are perfect for any autumn or holiday gathering. Here are some serving ideas:

• Dessert Platter: Arrange the filled cannoli on a decorative platter, dust them with powdered sugar, and sprinkle a bit of ground cinnamon on top.
• With Coffee: Serve alongside a steaming cup of coffee or a spiced latte for a cozy treat.
• Party Treat: These cannoli make a great addition to any dessert table at a party or family gathering.

Nutritional Information (per serving)

• Calories: 250
• Protein: 5g
• Carbohydrates: 30g
• Fat: 12g
• Fiber: 2g
• Sugar: 15g

Storage and Reheating

Storage Tips:

Store any leftover filled cannoli in an airtight container in the refrigerator for up to 2 days. For best results, store the shells and filling separately and fill just before serving to maintain the crispiness of the shells.

Reheating Instructions:

If the cannoli shells have softened, you can re-crisp them in a preheated oven at 350°F (175°C) for about 5-7 minutes. Let them cool completely before filling again.

Frequently Asked Questions (FAQs)

Why is my filling too runny?

If your filling is too runny, it could be due to excess moisture in the ricotta cheese or pumpkin puree. Drain the ricotta in a fine mesh sieve for about an hour before using. If necessary, strain the pumpkin puree through cheesecloth to remove excess liquid.

Can I use store-bought cannoli shells?

Yes, you can use store-bought cannoli shells to save time. The homemade version, however, will give you a fresher taste and more control over the ingredients.

Can I make the filling ahead of time?

Yes, you can prepare the filling up to two days in advance. Store it in an airtight container in the refrigerator until you're ready to fill the shells.

Conclusion

These delightful pumpkin cannoli are the perfect autumn treat, combining the rich, spiced flavors of pumpkin with the crispy, satisfying texture of cannoli shells. They're sure to be a hit at any gathering, offering a unique and delicious twist on a classic dessert. I hope you enjoy making and sharing these as much as I do. Don't forget to leave a comment below with your thoughts and experiences, and follow DelishDigs for more delicious recipes and cooking tips. Happy baking!