Pumpkin Pie Cannoli

Name: Pumpkin Pie Cannoli
Ingredients: 1 cup all-purpose flour; 1 tablespoon sugar; 1/4 teaspoon salt; 1 egg,; 1/4 cup white wine; 2 teaspoons canola oil; Oil for deep-fat frying; 1 carton (15 ounces) ricotta cheese; 3/4 cup canned pumpkin; 1 package (3.4 ounces) instant vanilla pudding mix; 1/3 cup 2% milk; 3/4 teaspoon pumpkin pie spice; 1/4 cup miniature semisweet chocolate chips; 1/4 cup chopped hazelnuts; Confectioners' sugar, optional

15 ingredients

4 steps

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 egg,
1/4 cup white wine
2 teaspoons canola oil
Oil for deep-fat frying
1 carton (15 ounces) ricotta cheese
3/4 cup canned pumpkin
1 package (3.4 ounces) instant vanilla pudding mix
1/3 cup 2% milk
3/4 teaspoon pumpkin pie spice
1/4 cup miniature semisweet chocolate chips
1/4 cup chopped hazelnuts
Confectioners' sugar, optional

Directions

1

In a small bowl, combine the flour, sugar and salt. Stir in the egg yolk, wine and canola oil. Turn onto a floured surface; knead until smooth. Divide dough into 12 portions; roll each into a 4-in. circle (dough will be very thin). Curl around a metal cannoli tube to shape. Moisten edges with egg white; press to seal.
2

In an electric skillet or deep fryer, heat oil to 375°. Fry cannoli shells, a few at a time, until golden brown on all sides. Drain on paper towels.
3

For filling, in a small bowl, combine the ricotta, pumpkin, pudding mix, milk and pie spice. Stir in chocolate chips.
4

Spoon or pipe filling into shells. Dip each side in hazelnuts. Sprinkle with confectioners' sugar if desired. Serve immediately.