Pumpkin Cannoli Dip

Pumpkin meets my favourite Italian dessert on this Pumpkin Cannoli Dip

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The place to search out the most effective cheesesteaks in Philadelphia isn’t the one meals subject which we locals have a powerful opinion about (for the report, it’s Jim’s Steaks for me.)

If you happen to’re from South Philly or stay close to by and have any Italian blood in your loved ones lineage, you most likely have a desire 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 advised, my favourite a part of the cannoli is the tremendous easy and candy ricotta filling. I assumed again to a cannoli dessert dip that my cousin delivered to my child bathe years in the past. It was served with damaged items of cannoli shell – a superb means for the bakery to make use of up their shell mishaps.

I didn’t even wish 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 need to be shaped in any respect — as a result of actually, what’s the purpose for those who’re simply going to interrupt them up?

On the final minute, I added pumpkin to the ricotta stuffing for colour, vitamin and seasonality (since my pumpkin ban is over – I refused to make use of it earlier than the official begin of fall this yr. Pumpkin pancakes in August?? Simply no.)

So, whereas the ultimate outcome most likely gained’t put Isgro’s out of enterprise, I now have a brand new fall/Halloween celebration dip within the recipe rotation.

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Description

Pumpkin meet this traditional 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 types (add one other tablespoon water if wanted.)
Kind the dough right into a ball form. Chill in fridge for at the very least half-hour.
Preheat the oven to 400 levels Fahrenheit.
On a floured floor, roll dough out right into a rectangle – in regards to the measurement of a giant 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.