Pumpkin Pecan Cannoli
The flavors of pumpkin and pecan unite in this autumnal cannoli recipe. The Italian classic returns in a new, seasonal version, where spices and nuttiness fill the dessert with warmth. As the creamy sweetness of pumpkin blends with cinnamon and toasted pecans, the flavors become the perfect accompaniment to the cooler days. The key to success is the right proportion of pumpkin and nut combination – the filling is perfect if it is not too wet but not too dense. The crispness of the cannoli shell provides a contrast to the soft cream. This version is a perfect choice for an autumn afternoon tea, as the ending to a festive menu, or as a special gift – every bite is a little piece of autumn.
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the ricotta, pumpkin puree, and powdered sugar until smooth and creamy. Tip: Make sure the pumpkin puree is completely cool before mixing it in.
2
Add the vanilla extract, cinnamon, and ground pecans, then mix well. Tip: You can lightly toast the pecans in a pan beforehand for a more intense flavor.
3
Transfer the cream to a piping bag and refrigerate for at least 15 minutes. Tip: The cold filling will hold its shape better and won't soak the pastry.
4
Carefully fill the cannoli shells with the pumpkin-pecan cream from both sides. Tip: Always fill the cannoli just before serving.
5
Dust the top of the cannoli with powdered sugar, then sprinkle with coarsely chopped pecans for garnish. Tip: You can also sprinkle with a little ground cinnamon to taste.
6
Serve on an elegant dessert plate for autumn occasions or as a festive dessert. Tip: It goes well with a glass of mulled apple cider or cinnamon latte.
