Pumpkin Pistachio Cannoli Recipes

PUMPKIN CANNOLI

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.

PUMPKIN PISTACHIO CANNOLI

Steps:

• 1) In a large bowl stir together mascarpone cheese, powdered sugar, pumpkin, ricotta cheese and pumpkin spice until smooth. Stir in 1/4 cup of the nuts. Set aside.
• 2) 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 mixture into a self-sealing plastic bag. Snip a small hole in corner of bag. Pipe filling into cannoli shells so pumpkin filling extends from ends. Sprinkle cannoli ends with remaining nuts.

PUMPKIN PISTACHIO CANNOLI

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).

PISTACHIO CANNOLI BRUSCHETTA

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Beat 1/2 cup ricotta, 1/4 cup confectioners' sugar and a dash of vanilla extract with a mixer. Spread on the toast rounds. Top with chopped pistachios and shaved chocolate. Dust with confectioners' sugar.

CANNOLI FILLED WITH PISTACHIO RICOTTA

Steps:

• Soak the dried cranberries in the amaretto in a small bowl for 30 minutes.
• Combine the ricotta and sugar in a small bowl and whip until smooth. Add the mascarpone and stir to incorporate. Be careful not to overmix, or the mascarpone might separate. Fold in the pistachios and dried cranberries with their soaking liquid.
• Transfer to a pastry bag fitted with a plain tip and pipe the mixtrue into the cannoli shells. If you don't have a pastry bag, put the filling into a plastic bag, snip off 1 corner, and squeeze the filling out into the pastry shells. (Do this close to serving time so the shells won't lose their crispness.) Refrigerate until serving time.
• To serve, dust with confectioners' sugar, using a sieve. Serve chilled.
• Prepare a sanitizing solution of 1 quart of water and 1 tablespoon of household bleach.
• Rinse a large stainless steel or enameled stockpot or soup pot with the sanitizing solution and pour the milk and cream into the pot. Place over medium-high heat and bring to a boil, stirring as necessary with a sanitized spoon so the milk doesn't scorch on the bottom of the pot. Reduce the heat to low and stir in the lemon juice. Continue stirring slowly until the milk curdles and white curds float to the top. Remove from the heat and cover. Wait for 5 minutes while the curds solidify slightly and become firmer.
• Rinse a colander and a large piece of muslin or several layers of cheesecloth in the sanitizing solution. Wring out the cloth to release the excess water. Line the colander with the cloth and set the colander in the sink or over a large bowl.
• Using a sanitized perforated spoon, gently ladle the curds into the colander. Let the whey drain for 30 minutes, or until the ricotta is still moist but fairly dry.
• After about 15 minutes, lift the edges of the cloth toward the center of the colander to loosen the cheese from the cloth and facilitate draining. If the ricotta is still too liquid and runny in texture after 30 minutes, gather the edges of the cloth together using 1 hand, wrap a piece of kitchen string around the gathered cloth to form a bag, and tie it closed. Hang the bag containing the cheese from the faucet or the handle of a kitchen cabinet door and allow the excess whey to drip from the bag into the sink or a bowl.
• If adding salt, transfer the ricotta to a sanitized bowl and stir in the salt. Place the ricotta in an airtight container and store it in the refrigerator. Use within 5 days.
• Yield: 3 1/4 cups
• Cut the egg roll wrappers into circles 4 inches in diameter. Roll the wrappers around mold or pieces of aluminum tubing that are 1-inch in diameter and 4 1/2 to 5 inches in length. Moisten the overlapped flap of dough with water to seal each wrapper.
• Heat the oil in a large skillet until hot but not smoking, about 350 degrees F. Add the shells, still on the tubing, and fry, turning with tongs as necessary, until golden brown and cripsy on all sides. Remove immediately, using tongs, and stand the tubing on end on paper towels to drain. When cool, slip the cannoli shells off of the tubing.
• Yield: 8 large or 12 mini cannoli shells

PUMPKIN CANNOLI RECIPE - (4.5/5)

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 PIE CANNOLI

Steps:

• In a small bowl, combine the flour, sugar and salt. Stir in the egg yolk, wine and canola oil. Turn onto a floured surface; knead until smooth. Divide dough into 12 portions; roll each into a 4-in. circle (dough will be very thin). Curl around a metal cannoli tube to shape. Moisten edges with egg white; press to seal. , In an electric skillet or deep fryer, heat oil to 375°. Fry cannoli shells, a few at a time, until golden brown on all sides. Drain on paper towels. , For filling, in a small bowl, combine the ricotta, pumpkin, pudding mix, milk and pie spice. Stir in chocolate chips., Spoon or pipe filling into shells. Dip each side in hazelnuts. Sprinkle with confectioners' sugar if desired. Serve immediately.

PUMPKIN PISTACHIO CANNOLI

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.
• NOTE: 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).