Happy Monday, my friends (Although I’m not sure there’s such a thing like “Happy Monday”). Since tomorrow is December (OMG!), it’s time to start posting some Christmas ideas.
Even though these Pumpkin Cannoli may not be the Christmas dessert you would have though first, they’re associated with this season to me. Moreover, I’ve got a story to share with you.
It happened in October 2010. I wasn’t a food blogger that time yet, but I already started taking my first awkward food pictures. That year I discovered the prominent chef Jamie Oliver, and I almost felt in love. I know, a lot of people do not like him for being a bit frivolous in the kitchen and especially for playing on the classic recipes, especially the Italian ones.
But personally, I like this easy-going dude and his manner of cooking. Perhaps, I should dedicate him a post cause he influenced the fact of myself becoming a food blogger.
Anyways, that October I saw one episode of his numerous tv shows. It was the Christmas edition, and Oliver was making cannoli for dessert. I had never heard this name before. Moreover, first I was surprised having though he would be making cannelloni. All right, the idea is similar anyways.
That was that rare occasion when I wanted to try a recipe immediately!
Few days later I made my first ugly-looking cannoli. Interestingly, I didn’t have any tubes so I was using…dry cannelloni!
We loved this scrumptious Italian dessert at first sight. There are just a few particular sweet things that Andrey loves (except ice cream – he loves it as a whole), and he always excited to eat – Nanaimo bars and cannoli.
A week later or so I made another kind of cannoli. That time I got the chocolate cannoli with dry cherries, and they were the hit!
I am not sure that I was making any cannoli after that. The problem was I could not get metal tubes so we decided we would buy them once we moved to Canada.
Actually, I got them only last year. I could say they’re handier than dry cannelloni. Needless to say, I gave them a try on Christmas!
These Pumpkin Cannoli might not be the flavor you would anticipate on Christmas, but why not indeed. Plus, it’s just only an idea, and you can always create some Christmas-looking dessert. For instance, last year I dipped the cannoli in the melted chocolate and then dipped in the crushed candy cane candy. Thus, they got quite a festive look! I will probably be making this season kind of Gingerbread cannoli.
The only one thing you should keep in mind is that it’s better to use homemade pumpkin puree cause the canned one has more liquid. Otherwise, these Pumpkin Cannoli are delicious fall treat that could easily be your Christmas main hero
Do you like cannoli? Do you consider them the Christmas treat? What kind of cannoli Christmas flavors could you come up with?
Traditional Italian cannoli with rich ricotta cream, chocolate, nuts, and a fall flavor twist - you should try these Pumpkin Cannoli!
- 3 tablespoons butter, soften
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/3 teaspoon cinnamon
- 1/4 cup any cooking white wine
- 1 egg white, slightly beaten
- 650 gr. dry ricotta
- 2/3 cup pumpkin puree
- 1 tablespoon pumpkin spice
- 2-3 tablespoons powdered sugar
- 1 cup chopped walnuts/pecans (optional)
- 1/2 cup chopped white (or dark) chocolate
- Vegetable oil. to fry
- Powdered sugar, for dusting
- Stir in the butter into the flour until it resembles coarse crumbs. Fold in sugar and cinnamon.
- Gradually add the wine. Add the egg. Mix until pastry holds together (A few extra drops of wine may be needed). Form into a ball, cover, and refrigerate for at least one hour.
- Divide the dough into smaller pieces and roll out on the floured surface as thin as possible. You can use a pasta press.
- Cut out an oval 4-5 inches long or depending the size of your cannoli tubes. Loosely wrap each oval piece around the metal tube. Steel the edges where they meet with the beaten egg white.
- Deep fry in the oil at 200 degrees C (400 degrees F). Remove when golden brown, approximately 2 minutes. Drain on paper towels. Completely cool before filling.
- If the ricotta and pumpkin pure have some liquid, drain them on a strainer.
- Combine with the powdered sugar, spices, nuts, and chocolate. Fill the cannoli with the ricotta cream. Note that once filled, the cannoli will soften fast so if you love them crisp, do not fill all the cones at once.