pumpkin pistachio cannoli
(1 rating)
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!!
(1 rating)
yield
12 cannoli
prep time
20 Min
cook time
15 Min
Ingredients For pumpkin pistachio cannoli
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4 ozmascarpone cheese
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3/4 cpowdered sugar
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3/4 ccanned pumpkin
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1/2 cricotta cheese
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1 tsppumpkin pie spice
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1/2 cchopped roasted pistachio nuts or 1/2 cup toasted pecans
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1/2 cwhipping cream
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12cannoli shells
How To Make pumpkin pistachio cannoli
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1In 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.
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2In 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.
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3To 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.
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4Arrange on platter and sprinkle with sugar.
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5NOTE: 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).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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