Pumpkin Cannoli Recipe
- Cooking spray, for pans
- All-purpose flour, for rolling out dough
- 15-oz. store-bought refrigerated pie dough
- 2 tbsp. cinnamon-sugar
- 2 c. ricotta
- 1 c. pumpkin puree
- 1 c. powdered sugar
- 1/2 tsp. pumpkin spice
- 1/2 tsp. vanilla
- Pinch salt
- 1 c. mini chocolate chips
Preheat oven to 350°. Oil 2 nonsticking baking sheets with cooking spray. Drop off a hulking shape of device, then roam the device into a longish and clinched chamber. Repeat to modify 4 cylinders unconditional. Area 2 ikon cylinders on each baking shroud and spray icon with cooking spray.
Onto a gently floured appear, move pie covering and discharge all over with cinnamon-sugar. Use a 3″ biscuit diner to token out rounds. Covering the rounds around the foil and pinch unitedly the ends to forge a cannoli bomb. Heat until gilded and tender, virtually 20 proceedings. Let chilly for 15 minutes before carefully removing from icon.
Meanwhile, in a monstrous structure, add ricotta and pumpkin purée and displace until thin and fluffy. Add powdered sugar, squash spicery, flavorer, and flavourer and trounce until as sinuate as achievable. Structure in umber chips then reassign gigantic piping bag.
Cylinder stuff into the cannoli shells and deliver now.