Pumpkin spiced boozy Cannoli
Thanksgiving is around the corner. It’s our second Thanksgiving and we are slowly getting into the groove of the whole event. I think this day has much deeper meaning than just going berserk on shopping or eating Turkey. We have few dinner invites lined up for the long weekend and I’m little excited for everything..
I’m thankful for..
Its about getting the family together. Cooking together and celebrating some happy and peaceful moments. And of course, the main objective behind this day, being thankful to all those around you. To all those who are there for you. My stay here, in the US, has taught me to be sensitive and thankful to people around me who have helped me. There are times when you feel weak and depressed about staying in an alien country, where you spend your whole day staring at the wall. I am thankful to those friends who have been understanding and sweet to bring cheer to my life. I’m thankful for all those friends that comfort me and check on me every now and then. For my Parents back in India who love me unconditionally and my supporting Husband..
So for this year’s Thanksgiving dinner, I gave a long thought over my dessert dish and finally zeroed in on something boozy and of course pumpkin spiced. My thoughts revolved around something crunchy and bite sized. And I finally made an attempt, after much procrastination on crisp Sicilian Cannoli. Gosh, my hands shivered in the entire process. But they did turn out nice and crisp and I’m sure my friends would love it.
It’s holiday season and a little indulgence is OK, isn’t it? 😀 I have spiked the cannoli cream with Bailey’s Irish cream. The honey and vanilla flavor that it imparts to the cannoli cream just elevates the taste of the cannoli to the next level. The warmth of whiskey and the smooth Irish cream brings out the perfect holiday mood. This Bailey’s Irish cream is mixed with the cream stuffing that goes into the cannoli shells.
The cheese used..
The traditional Cannoli is pipped with ricotta cheese. After several unsuccessful attempts of getting the Ricotta consistency right, I finally resorted to a blend of cream cheese and cottage cheese. Both of them are easy to work with and the overall taste of the Cannoli remains undisturbed. I have added the pumpkin spice to this creamy stuffing for the perfect Thanksgiving dessert that I want to take along with me for our Potluck dinner. I have made 2 batches of Cannoli, chocolate and plain and both have turned so scrummy and deliscious.
After baking and dipping into chocolate sauce ad sprinkles
- For the Cannoli shell
- 1 cup of Almond flour
- ¼ cup of whole wheat flour
- 1 tsp of sugar
- 1 egg
- 1 tsp of allspice (1/2 tsp each of ground cinnamon, nutmeg and cloves)
- 2 tsp of cocoa powder (optional for chocolate flavored cannoli shells)
- 2 tsp butter softened
- For the filling:
- 1 cup sugar
- 1 cup of Philadelphia cream cheese
- ½ cup of tender cottage cheese strained
- 2 tsp of allspice or (1/2 tsp each of ground cinnamon, nutmeg and cloves)
- 50 ml bottle of Bailey's Irish cream
- In a mixing bowl, mix together almond flour, wheat flour, sugar, allspice. (Add coco powder at this step to make chocolate flavored cannoli shells)
- Into this mixture, add softened butter and mix everything together. The texture of the mixture should now turn crumbly.
- Once done, add egg and mix together until dough forms. Knead the dough for 5 minutes to make it a smooth ball.
- Freeze this dough for 20 mins before rolling the shells.
- Preheat the oven to 50 degree C.
- Remove the dough from the fridge and roll into small rounds. The thickness of the rounds should be the thickness of the quarter cent.
- Using Aluminium foil, make small pipes by rolling the foil into pipe like shape.
- Coat these foil pipes with oil spray and roll the rounds to this pipe forming a perfect overlap of a shell.
- Place these shells onto a greased tray and bake it for 12 mins or until they turn slightly brown.
- Remove these shells from the oven and let them stand on the counter until they come to room temperature.
- For the Stuffing:
- In a bowl, add cream cheese and cottage cheese to a mixing bowl to prepare the cream to stuff into the shells
- Slowly add sugar into this mixture and whisk this cream mixture until it gets fluffy.
- Add Allspice powder and Bailey's irish cream slowly into the mixture while whisking it.
- Do not add all the Irish cream immediately. Keeping adding in small amount until you feel the desired amount of kick of the booze.
- Freeze this mixture so that it becomes slightly semi solid.
- Fill this mixture into the piping bag and pipe the shells with the creamy filling.
- Sprinkle some chocolate chips over the cream and serve immediately.
You can dip the cannoli shells into melted chocolate to make them more attractive.
If the rolled shells are difficult to make, you can shape the dough into the muffin tray and bake in them to form mini tart-lets and then pipe in them the filling.
If you are looking for a fancy party dessert, this is the one that you need. You can also get the cannoli shells from the store and pipe into them this boozy treat.
Do let me know if you try this out. Would love to know your feedback 🙂