Ingredients
Equipment
Method
- Make the Shells
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper. In a small bowl, stir the sugar and cinnamon together.
- Lay a wonton wrapper on the counter like a diamond. Place a dowel across the center, then roll the wrapper snugly around it. Dab the final corner with egg white and press to seal. Brush the outside lightly with melted butter, then sprinkle with cinnamon sugar. Repeat with 12 wrappers and place them seam side down on a baking sheet.
- Bake for 6 to 8 minutes, until deep golden and crisp. Cool for 2 minutes, then gently twist the dowels out and cool the shells completely on a wire rack. Repeat with the remaining 12 wrappers.
- Make the Filling
- Blot the pumpkin purée with paper towels to remove extra moisture. In a medium bowl, beat the ricotta, mascarpone, pumpkin, powdered sugar, pumpkin pie spice, vanilla, and salt with a hand mixer for 1 to 2 minutes, until smooth, thick, and fluffy.
- Transfer the filling to a piping bag, seal, and refrigerate for at least 30 minutes, until firm enough to hold its shape.
- Decorate and Fill
- Melt the chocolate chips in a small bowl in the microwave in 20-second bursts, stirring between each, until smooth. Dip both ends of each cooled shell about 1/4 inch (6 mm) into the chocolate, then roll in the orange sprinkles. Place on parchment paper and let the chocolate set, about 5 minutes.
- Snip the tip off the piping bag, about 1/2 inch (12 mm) wide. Pipe the filling into each shell from both ends until the middle is full. Press a candy eyeball onto the filling at one end, if desired. Serve within 2 hours for the crispest shells.
Notes
Shortcut shells: Wonton wrappers give a crisp, bubbly shell with no dough resting or frying. If you prefer, use 24 store-bought mini cannoli shells and skip the first three steps.
Dowels: If you do not have cannoli tubes, wrap 1/2-inch (12 mm) wooden dowels or the handles of wooden spoons in foil and spray them with oil.
Thick filling: Drain the ricotta in a fine-mesh strainer for 30 minutes and blot the pumpkin so that the filling does not turn runny and soak the shells.
Make ahead: Bake and decorate the shells up to 2 days ahead and store them airtight at room temperature. Keep the filling refrigerated for up to 3 days. Fill just before serving.
Chocolate dip: The chocolate seals the ends and keeps the shells crisp. Make sure it is set before filling.
Spooky ideas: Add candy eyeballs or dip one end of each bite in white chocolate and drizzle with melted dark chocolate to make mummies.
Allergies: This recipe contains dairy, wheat, eggs, and soy (wonton wrappers). Check labels on sprinkles and candy eyes.
Storage: Filled cannoli keep in the refrigerator for up to 4 hours before the shells soften. Nutrition (per bite) Calories 95 kcal Carbohydrates 11 g Protein 2 g Fat 5 g Saturated fat 3 g Cholesterol 14 mg Sodium 65 mg Potassium 50 mg Fiber 0 g Sugar 6 g
Dowels: If you do not have cannoli tubes, wrap 1/2-inch (12 mm) wooden dowels or the handles of wooden spoons in foil and spray them with oil.
Thick filling: Drain the ricotta in a fine-mesh strainer for 30 minutes and blot the pumpkin so that the filling does not turn runny and soak the shells.
Make ahead: Bake and decorate the shells up to 2 days ahead and store them airtight at room temperature. Keep the filling refrigerated for up to 3 days. Fill just before serving.
Chocolate dip: The chocolate seals the ends and keeps the shells crisp. Make sure it is set before filling.
Spooky ideas: Add candy eyeballs or dip one end of each bite in white chocolate and drizzle with melted dark chocolate to make mummies.
Allergies: This recipe contains dairy, wheat, eggs, and soy (wonton wrappers). Check labels on sprinkles and candy eyes.
Storage: Filled cannoli keep in the refrigerator for up to 4 hours before the shells soften. Nutrition (per bite) Calories 95 kcal Carbohydrates 11 g Protein 2 g Fat 5 g Saturated fat 3 g Cholesterol 14 mg Sodium 65 mg Potassium 50 mg Fiber 0 g Sugar 6 g