Pumpkin Cannoli Recipe - (4.4/5)

Ingredients

• PUMPKIN FILLING
• 1/2 cup (123 grams/4.34 ounces) ricotta cheese, drained
• 1/2 cup (113 grams/4.04 ounces) mascarpone cheese
• 1/2 cup (122.5 grams/4.32 ounces) canned pumpkin, drained like ricotta
• 3/4 cup (75 grams/2.65 ounces) confectioner’s sugar, sifted
• 1/2 to 1 teaspoon (approx. 1.7 grams/approx. 0.06 ounces) pumpkin pie spice (taste)
• 1/2 teaspoon (approx. 2 grams/approx. 0.08 ounces) pure vanilla extract
• CANNOLI SHELLS
• 2 cups (250 grams/16 ounces) all-purpose flour
• 2 tablespoons(28 grams/1 ounce) sugar
• 1 teaspoon (5 grams/0.06 ounces) unsweetened baking cocoa powder
• 1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
• 1/2 teaspoon (approx. 3 grams/0.11 ounces) salt
• 3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil
• 1 teaspoon (5 grams/0.18 ounces) white wine vinegar
• Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml) sweet Marsala or any white or red wine you have on hand
• 1 large egg, separated (you will need the egg white but not the yolk)
• Vegetable or any neutral oil for frying – about 2 quarts (8 cups/approx. 2 litres)
• 1/2 cup (approx. 62 grams/2 ounces) toasted, chopped pistachio nuts, mini chocolate chips/grated chocolate and/or candied or plain zests, fruits etc.. for garnish
• Confectioners' sugar