Pumpkin meet this classic 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 ground nutmeg
- 1/3 cup mini chocolate chips
- In a stand mixer or large bowl, mix together flour, butter, 2 Tbsp sugar, cinnamon and salt.
- Add 3 tablespoons water, vinegar and egg white; mix until dough forms (add another tablespoon water if needed.)
- Form the dough into a ball shape. Chill in refrigerator for at least 30 minutes.
- Preheat the oven to 400 degrees Fahrenheit.
- On a floured surface, roll dough out into a rectangle – about the size of a large cookie sheet (about ¼-inch thickness.)
- Coat cookie sheet with cooking spray and transfer dough to sheet.
- Bake for about 20 minutes or until dough turns golden brown. Remove from oven and cool on rack.
- While dough is cooling, make the dip. In a medium sized serving bowl, mix together 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 using cinnamon sugar, coat dough with cooking spray first.)
- Break into pieces (approximately 1½ – 2 inches long) and serve with dip.