Pumpkin Cannoli
24 mini cannoli shells (or 12 large)
1 lb. ricotta cheese (drained)
One 4 oz. container of mascarpone cheese
¼ c. sugar
⅓ c. pumpkin butter
½ c. semisweet chocolate chips
Cinnamon and powdered sugar for garnish
In a mixing bowl add ricotta, and mascarpone. Mix well, then add your sugar and pumpkin butter until creamy (about 5 minutes). Fill a piping bag with mixture, using a star tip. Fill each cannoli shell, inserting mixture from both sides of shell. Melt chocolate in a sauce pan and drizzle over top of cannoli. Dust with powdered sugar and cinnamon.
(Makes 12 - 24 servings)
Executive chef Will Rogers, Clueless in the Kitchen, Algonquin
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