Maple Pecan Pie Cannoli
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Crispy Cannoli Shells filled with creamy maple pecan pie filling.
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
  1. Melt the butter and let cool.
  2. Once cool, combine the butter, maple syrup, eggs, light brown sugar and vanilla. Whisk until well blended. Add in the chopped pecans.
  3. Pre-heat oven to 350 then spray pie pan with baking spray.
  4. Pour the pecan mixture into the pan and bake for 1 hour to 1 hour 15 minutes.
  5. If the edges start to get too brown, cover them with aluminum foil.
  6. Let cool for at least 1 hour to allow the pie to set.
  7. While the pie filling is cooling, prepare the cannoli shells.
  8. In a large mixing bowl, combine the flour, sugar, butter, egg yolk, salt and Marsala.
  9. Shape into a disk, wrap with plastic wrap and allow to rest in fridge for 30 minutes.
  10. Remove dough from fridge and cut into four equal pieces.
  11. 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.
  12. Heat 1 to 1½ inches of oil in a large frying pan (I used my cast iron) to 350 degrees.
  13. While the oil is heating, roll the dough on a floured surface until very thin, about ⅛ of an inch.
  14. Cut into circles and wrap around the cannoli molds. I had four molds so I could only do four at a time.
  15. Fry the cannoli's 3-4 minutes until golden.
  16. Remove to a paper towel lined plate to cool.
  17. Once all the cannoli shells are cooked and cooled you can prepare the filling.
  18. In a large mixing bowl, mix ¾ of the pie filling with 16 ounces of Mascarpone cheese.
  19. Pipe the filling into the shells.
  20. Dust the top with powdered sugar and toasted Pecans.
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2016/01/maple-pecan-pie-cannoli.html