Pumpkin Pistachio Cannoli - cooking recipe

Ingredients
    4 ounces mascarpone cheese
    3/4 cup powdered sugar
    3/4 cup canned pumpkin
    1/2 cup ricotta cheese
    1 teaspoon pumpkin pie spice
    1/2 cup chopped roasted pistachio nuts or 1/2 cup toasted pecans
    1/2 cup whipping cream
    12 cannoli shells
    powdered sugar or granulated sugar (to garnish)
Preparation
    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).

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