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Pumpkin Cannoli Dip

Pumpkin meet this classic Italian dessert

  • Author: Deanna Segrave-Daly

Ingredients

Scale
  • 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
  • 34 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

Instructions

  1. In a stand mixer or large bowl, mix together flour, butter, 2 Tbsp sugar, cinnamon and salt.
  2. Add 3 tablespoons water, vinegar and egg white; mix until dough forms (add another tablespoon water if needed.)
  3. Form the dough into a ball shape. Chill in refrigerator for at least 30 minutes.
  4. Preheat the oven to 400 degrees Fahrenheit.
  5. On a floured surface, roll dough out into a rectangle – about the size of a large cookie sheet (about ¼-inch thickness.)
  6. Coat cookie sheet with cooking spray and transfer dough to sheet.
  7. Bake for about 20 minutes or until dough turns golden brown. Remove from oven and cool on rack.
  8. 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.
  9. Sprinkle cooked dough with cinnamon sugar or powdered sugar (if using cinnamon sugar, coat dough with cooking spray first.)
  10. Break into pieces (approximately 1½ – 2 inches long) and serve with dip.