Maple Pecan Pie Cannoli
I know this is very late in getting posted but as promised, here is the Maple Pecan Pie Cannoli recipe. I had made a delicious Maple Pecan Pie for Thanksgiving and we really loved it. I wanted to do something different from the traditional cakes, pies, etc. that we always have at Christmas. Since my sister, Kim loves Cannoli, I figured the answer was to marry the yummy pie filling with some Mascarpone and make a filling for some homemade Cannoli’s. They were really delicious! This recipe made about 30 small cannoli’s, so if that is more than your family can eat up quickly, I would suggest making half of the recipe. I hope you enjoy them. We sure did!
Maple Pecan Pie Cannoli
Prep time
Cook time
Total time
Crispy Cannoli Shells filled with creamy maple pecan pie filling.
Author: April Ozbilgin
Recipe type: Dessert
Serves: 30
Ingredients
- For the Maple Pecan Filling:
- 1 Cup Maple Syrup
- 3 Eggs
- 1 Cup Light Brown Sugar
- 1 Teaspoon Vanilla
- 2 Tablespoons Butter, Melted
- 2 Cups Pecans, chopped
- For the cannoli filling:
- 16 ounces Mascarpone Cheese
- ¾ of the cooked maple pecan pie filling from above
- For the cannoli shells:
- Cooking oil (enough to have about 1 - 1½ inches in your pan)
- 2 Cups All Purpose Flour
- 1 Tablespoon Sugar
- 2 Tablespoons Butter
- 1 Egg Yolk
- ½ Teaspoon Salt
- ½ Cup Marsala
- For Garnish:
- ¼ Cup Sifted Powdered Sugar
- ½ Cup Toasted Pecans
Instructions
- Melt the butter and let cool.
- Once cool, combine the butter, maple syrup, eggs, light brown sugar and vanilla. Whisk until well blended. Add in the chopped pecans.
- Pre-heat oven to 350 then spray pie pan with baking spray.
- Pour the pecan mixture into the pan and bake for 1 hour to 1 hour 15 minutes.
- If the edges start to get too brown, cover them with aluminum foil.
- Let cool for at least 1 hour to allow the pie to set.
- While the pie filling is cooling, prepare the cannoli shells.
- In a large mixing bowl, combine the flour, sugar, butter, egg yolk, salt and Marsala.
- Shape into a disk, wrap with plastic wrap and allow to rest in fridge for 30 minutes.
- Remove dough from fridge and cut into four equal pieces.
- Work with one piece of dough at a time and keep the other dough covered with a damp cloth so it does not dry out.
- Heat 1 to 1½ inches of oil in a large frying pan (I used my cast iron) to 350 degrees.
- While the oil is heating, roll the dough on a floured surface until very thin, about ⅛ of an inch.
- Cut into circles and wrap around the cannoli molds. I had four molds so I could only do four at a time.
- Fry the cannoli's 3-4 minutes until golden.
- Remove to a paper towel lined plate to cool.
- Once all the cannoli shells are cooked and cooled you can prepare the filling.
- In a large mixing bowl, mix ¾ of the pie filling with 16 ounces of Mascarpone cheese.
- Pipe the filling into the shells.
- Dust the top with powdered sugar and toasted Pecans.
