Pumpkin Cannoli Recipe

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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.“This is such a unique pumpkin dessert!”

servings: 18 CANNOLI

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

Instructions

MAKE THE SHELLS (ALMOND FLORENTINES):

  1. 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.
  2. Place the almonds in a food processor or mini-chopper, and pulse a few times, until they are coarsely chopped. READ MORE

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