Pumpkin Pie Cannoli with Maple-Candied Pistachios
I always wanted to make cannoli in my own kitchen, but was not a fan of frying at home. This recipe is worth releasing any fears that you may have. The other issue was, of course, the ricotta—such a key ingredient. My Dairy-Free Sweet Ricotta Cheese works perfectly in this recipe.
TIPS
1. Drain the ricotta cheese to eliminate excess liquid.
2. Sift the confectioners’ sugar to smooth out any clumps.
3. Re-crisp cannoli shells on a baking sheet in a warm oven if needed.
4. Pipe the mixture into each end of the shell to fill easily.
Pumpkin Pie Cannoli with Maple-Candied Pistachios
gluten-free ≈ dairy-free
Makes 24 cannoli
Prep Time 24 minutes (plus resting)
Cook Time 15 Minutes
INGREDIENTS
For the filling:
1 recipe Dairy-Free Sweet Ricotta Cheese, drained, or 2 cups store-bought
¼ cup canned pumpkin puree, drained
1 cup confectioners’ sugar, sifted, plus more for dusting
1 teaspoon pure vanilla extract
½ teaspoon Pumpkin Pie Spice Blend or store-bought
3 tablespoons chopped dairy-free chocolate
For the maple-candied pistachios:
½ cup salted shelled pistachios
2 teaspoons pure maple syrup
For the cannoli shells:
2 cups My Gluten-Free All-Purpose Flour
2 tablespoons granulated sugar
½ teaspoon Pumpkin Pie Spice Blend or store-bought
2 tablespoons cold non-hydrogenated shortening, cut into ½-inch pieces
2 egg yolks plus 1 whole egg beaten with 1 teaspoons water, for egg wash
½ cup plus 1 tablespoon Marsala or white wine
Avocado oil, for frying
DIRECTIONS
1. Make the filling: In a medium bowl, stir together the drained ricotta cheese, drained pumpkin puree, confectioners’ sugar, vanilla and pumpkin pie spice until smooth. Stir in the chocolate; cover and refrigerate.
2. Make the maple-candied pistachios: Preheat the oven to 400°F with the rack in the middle. On a parchment-lined baking sheet, toss together the pistachios and maple syrup to coat; spread evenly and toast until shiny, about 3 minutes. Let cool completely and coarsely chop.
3. Make the cannoli shells: Meanwhile, sift the flour, granulated sugar and remaining ½ teaspoon pumpkin pie spice into a large bowl. Add the shortening pieces and using a fork, combine until coarse crumbs form. In a small bowl, beat together the yolks and Marsala; gradually incorporate into the flour mixture just until the dough starts to form. Turn the dough out onto a clean work surface and knead until smooth, about 10 minutes. Cover with plastic wrap and let rest for about 30 minutes.
4. Roll out the dough until about 1/16-inch thick and cut into 4-inch squares. Roll the dough around greased ¾-inch cannoli tubes or dried gluten-free manicotti pasta shells; seal with a little water. In a deep, heavy-bottomed pan, add enough oil to reach a depth of 3 inches and heat to 350º. Working with 2 or 3 at a time, fry the shells, turning, until golden brown, about 1½ minutes; let cool slightly, carefully slide them off the tubes and drain on paper towels. Let cool completely before filling. Just before serving, pipe the filling into each shell. Dip the ends in the candied pistachios and dust with confectioners’ sugar.
QUICK RECIPE SWAPS
My Gluten-Free All-Purpose Flour → your favorite store-bought brand
non-hydrogenated shortening → unsalted butter
granulated sugar → granulated maple sugar
