Pumpkin Cannoli

No ratings yet

Delicate almond florentine shells are infused with orange and sea salt, and paired with a fluffy pumpkin & spice cannoli cream. You’re going to love the way the caramel-y, rraline-like cookie compliments the creamy, sweet cheese filling in this fun fall dessert recipe.

Prep Time35

Cook Time10

Total Time45

Course: Dessert, Snack

Cuisine: American, Italian

Keyword: pumpkin cannoli

Servings: cannoli

Calories: 203kcal

Ingredients

For the Shells (Almond Florentines):

1 1/4 cups sliced almonds
1/4 cup all-purpose flour
1/2 teaspoon kosher or sea salt
zest of an orange
1/2 cup granulated sugar
1/4 cup light brown sugar firmly packed
1/4 cup heavy cream
4 tablespoons unsalted butter

For the Pumpkin Cannoli Cream:

4 ounces mascarpone cheese
3/4 cup powdered sugar
3/4 cup pumpkin puree
1/2 cup ricotta I used whole milk ricotta
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
a few scratches of freshly grated nutmeg
1/2 cup heavy cream

US Customary - Metric

Instructions

Make the Shells (Almond Florentines):

Toast the almonds, either in a dry pan over medium heat (stirring occasionally), or in a shallow pan in the toaster oven, for about 5 minutes or until golden brown and fragrant.
Place the almonds in a food processor or mini-chopper, and pulse a few times, until they are coarsely chopped.
Transfer the chopped almonds to a bowl and add the flour, salt, and orange zest. Toss to combine.
Preheat the oven to 350 degrees F and line (3) half-sheet pans with parchment paper.
Place the sugars, cream, and butter in a small pot and cook over medium heat, stirring constantly, until the sugars are dissolved and the butter is melted.
Increase the heat to high and bring to a boil.
Remove from heat and pour the hot sugar mixture over the almond mixture. Stir to combine, and use a 2 tablespoon cookie scoop to drop the batter onto the prepared cookie sheets. (Allow at least 3 inches in between; cookies will spread during baking.)
Bake for 10-12 minutes, or until golden brown. Remove from the oven and cool on the baking sheets for 3 minutes, then lift with a thin spatula, and carefully form the cookies around the tube of a turkey baster, while still very warm and pliable.
Slide the turkey baster out of the shells and cool completely. Fill with Pumpkin Cannoli Cream.

To Make the Pumpkin Cannoli Cream:

Place the mascarpone and powdered sugar in a large mixing bowl and beat until smooth.
Add the pumpkin, ricotta, and spices and mix until incorporated.
In a smaller bowl, whip the heavy cream until it holds stiff peaks. Fold the whipped cream into the pumpkin mixture, and pipe or spoon into cannoli shells.

Nutrition