Pumpkin meets my favourite Italian dessert on this Pumpkin Cannoli Dip
——
The place to search out the most effective cheesesteaks in Philadelphia isn’t the one meals matter which we locals have a powerful opinion about (for the report, it’s Jim’s Steaks for me.)
In case you’re from South Philly or reside close to by and have any Italian blood in your loved ones lineage, you most likely have a choice on the place to get cannoli – the fried dough pastry crammed with sweetened ricotta.
In our household, it’s Isgro Pastries (or Potito’s Bakery for a detailed second.) For our wedding ceremony reception, we had mini cannoli from Isgro’s introduced in and I’ll or could not have gone on a “eat cannoli each single day” binge throughout our honeymoon in Sicily.
True be instructed, my favourite a part of the cannoli is the tremendous easy and candy ricotta filling. I believed again to a cannoli dessert dip that my cousin dropped at my child bathe years in the past. It was served with damaged items of cannoli shell – a superb manner for the bakery to make use of up their shell mishaps.
I didn’t even need to try and recreate the deep fried shells so I pieced collectively a recipe for baked cannoli shells. And on this recipe, the shells don’t must be fashioned in any respect — as a result of actually, what’s the purpose in case you’re simply going to interrupt them up?
On the final minute, I added pumpkin to the ricotta stuffing for coloration, diet and seasonality (since my pumpkin ban is over – I refused to make use of it earlier than the official begin of fall this 12 months. Pumpkin pancakes in August?? Simply no.)
So, whereas the ultimate end result most likely received’t put Isgro’s out of enterprise, I now have a brand new fall/Halloween occasion dip within the recipe rotation.
Description
Pumpkin meet this basic Italian dessert
- 2 cups all-purpose flour
- 3 Tablespoons unsalted butter, melted
- 1/3 cup + 2 Tablespoons sugar, divided
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 – 4 Tablespoons water
- 2 Tablespoons apple cider vinegar
- 1 egg white
- cinnamon and sugar for dusting
- 1 (15 oz) container part-skim ricotta, drained
- 1 cup pumpkin puree
- 4 ounces mascarpone cheese
- 2 teaspoons orange zest
- 1/4 teaspoon floor nutmeg
- 1/3 cup mini chocolate chips
- In a stand mixer or massive bowl, combine collectively flour, butter, 2 Tbsp sugar, cinnamon and salt.
- Add 3 tablespoons water, vinegar and egg white; combine till dough varieties (add one other tablespoon water if wanted.)
- Type the dough right into a ball form. Chill in fridge for not less than half-hour.
- Preheat the oven to 400 levels Fahrenheit.
- On a floured floor, roll dough out right into a rectangle – concerning the measurement of a big cookie sheet (about ¼-inch thickness.)
- Coat cookie sheet with cooking spray and switch dough to sheet.
- Bake for about 20 minutes or till dough turns golden brown. Take away from oven and funky on rack.
- Whereas dough is cooling, make the dip. In a medium sized serving bowl, combine collectively ricotta, pumpkin, 1/3 cup sugar, mascarpone, orange zest and nutmeg. Gently fold in chocolate chips.
- Sprinkle cooked dough with cinnamon sugar or powdered sugar (if utilizing cinnamon sugar, coat dough with cooking spray first.)
- Break into items (roughly 1½ – 2 inches lengthy) and serve with dip.
And in case you like this sort of candy deal with, additionally try:
PUMPKIN PIE YOGURT PARFAITS
PISTACHIO, APRICOT & RICOTTA TOASTS
BAKED RICOTTA WITH BLUEBERRIES
