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.
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