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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PUMPKIN PISTACHIO CANNOLI
I love Cannoli's! The best are from the North End of Boston at Mike's Pastry. Here is a Cannoli recipe for the fall or Thanksgiving!!
Provided by quotFoodThe Way To
Categories Dessert
Time 35m
Yield 12 cannolis, 12 serving(s)
Number Of Ingredients 9
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).
Nutrition Facts : Calories 115.5, Fat 7.3, SaturatedFat 3.5, Cholesterol 18.8, Sodium 49.5, Carbohydrate 10.8, Fiber 1, Sugar 8.3, Protein 2.6
PUMPKIN PISTACHIO CANNOLI
I love Cannoli's! The best are from the North End of Boston at Mike's Pastry. Here is a Cannoli recipe for the fall or Thanksgiving!!
Provided by star pooley @starryrose
Categories Other Desserts
Number Of Ingredients 8
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).
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