Pumpkin Cream Filled Cannoli Dipped in Chocolate
Pumpkin Cream Filled Cannoli Dipped in Chocolate consist of homemade cannoli shells that are dipped in chocolate and filled with pumpkin cream. The cannoli shells are crunchy and crispy, and the cream filling is smooth and silky and has a light pumpkin flavor. They are a great dessert to serve after an Italian dinner. Needless to say, they go great with cappuccino, lattes, or any Italian coffee drink.
The Equipment You’ll Need
- A Food Scale- This is important for weighing the flour. If your flour measurement is incorrect, it will really throw off the consistency of your dough.
- Cannoli Forms- These are metal rods that you will wrap your dough around. I only have four forms, but it is easy enough to to reuse the forms.
- A Deep Fry Thermometer- You will need this to make sure your oil is at the right temperature.
The Ingredients You’ll Need for Pumpkin Cream Filled Cannoli Dipped in Chocolate
- Fresh Ricotta Cheese- You can buy this at an Italian deli or at a good supermarket.
- Pumpkin Puree- Use canned pumpkin puree.
- Bittersweet Chocolate- Feel free to use semisweet chocolate or milk chocolate, if that’s what you prefer.
How I Made My Cannoli
- First, I made my dough. I was careful to use plenty of flour to roll out the dough. Then, I used a little bit of water to seal the edges of the dough around the greased cannoli forms.
- Next, I used the deep fry thermometer to measure the temperature of the oil. Then, I drained the cannoli on a rack over a pan.
- Then, I melted my chocolate and dipped the cannoli into it.
- Next, I lined a plate with wax paper and let the chocolate firm up on the plate in the refrigerator.
- Finally, I mixed together the cream, and used a plastic bag with the corner cut off to fill each shell.
One of the things I love about these Pumpkin Cream Filled Cannoli Dipped in Chocolate is that the ingredients were all things I already had in the house. I even had some leftover ricotta cheese from the lasagna I made the other night. If you love cannoli or pumpkin desserts, I hope you’ll try these creamy crunchy treats.
Pumpkin Cream Filled Cannoli Dipped in Chocolate
Crispy cannoli shells dipped in chocolate and filled with pumpkin ricotta.
Equipment
- cannoli forms
Ingredients
- 1 cup all purpose flour (120g)
- ¼ cup granulated sugar
- 1 tbsp. butter
- 1 beaten egg
- 2 tbsp. white wine
- 2 cups vegetable oil
- 4 ounces bittersweet chocolate, chopped
- ½ cup powdered sugar
- ½ cup pumpkin puree
- ¼ cup powdered sugar
- ½ tsp. cinnamon
- ½ tsp. vanilla extract
- 1 cup fresh ricotta cheese
Instructions
- Begin by making the dough for the cannoli shells. Sift together the flour and sugar, and then using a pastry cutter cut in the butter. When it's the consistency of sand, stir in the egg and wine. Stir until a ball of dough is formed. Wrap the ball in plastic and chill for thirty minutes.
- Cut the ball of dough into six pieces and on a well floured board, roll each ball into a six inch circle.
- Wrap each circle of dough around a greased cannoli form, using a little water to seal edges of the dough.
- Heat an inch and a half of oil to 365 degrees in a three quart saucepan. Fry one cannoli at a time for about two minutes, turning it over after one minute. Remove it to a rack to drain. Repeat with next 5 cannoli.
- Melt the chocolate in a small bowl in the microwave. Check and stir it frequently. It should take a total of three minutes.
- Dip the ends of each cannoli shell into the chocolate, and then let it dry on a waxed paper lined plate. Chill it in the refrigerator to harden.
- Meanwhile, in a small saucepan, heat the pumpkin, cinnamon, and sugar together. Cook for five minutes. Then in a small bowl, mix the ricotta and vanilla. Add the pumpkin and sugar to the ricotta and stir to combine. Using a small plastic bag with the corner cut off, stuff both sides of the cannoli.
Tried this recipe?Let us know how it was!
