Pumpkin Spice Cannoli
The origin of cannoli dates back to 9th-century Sicily, where Arab influences were combined with Italian confectionery traditions. This unique version was born from this tradition, in which the rich taste of autumn pumpkin and warm cinnamon meets the classic Italian dessert. Imagine the freshly filled aroma of pumpkin spice cannoli filling the kitchen on a cool autumn afternoon - this dessert brings real warmth to your home. The key to the perfect result is well-drained ricotta and silky pureed pumpkin. Also, make sure that the seasoning is not too strong, so that the flavors harmonize perfectly. This dessert is an ideal choice for autumn family gatherings, Halloween parties or a pleasant afternoon tea.
Ingredients for this recipe
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Preparation Steps
1
In a bowl, mix together the ricotta and pumpkin puree until you have a homogeneous, smooth cream. Tip: you can also make pumpkin puree from freshly baked pumpkin - this way you can achieve a more intense flavor.
2
Add the powdered sugar, cinnamon, nutmeg, and vanilla extract, then mix thoroughly so that the spices and sweetness are evenly distributed in the cream. Tip: you can adjust the proportion of spices to your liking, but be careful not to overpower the natural flavor of the pumpkin.
3
Put the cream in a piping bag and chill for at least 15 minutes to make it easier to fill. Tip: you can also use a thick-walled bag with the corner cut off.
4
Fill the cooled and dry cannoli shells with the pumpkin spice cream from both sides. Tip: only fill them just before serving, so that the dough remains crispy.
5
Sprinkle the filled cannoli with a little powdered sugar, then with a pinch of cinnamon on top to make it even more fragrant and decorative. Tip: you can use a fine sieve to make the sprinkling even.
6
Serve the finished cannoli on a rustic plate or tray as a dessert or with afternoon coffee. Tip: for a more special effect, you can also sprinkle with freshly grated orange zest.
