Cheater Pumpkin Spice Cannoli
Cheater Pumpkin Spice Cannoli is not your typical cannoli recipe.
There is no dough to make; it is made with flour tortillas. The filling is not made with ricotta cheese; it is made with pudding, melted pumpkin spice chips and whipped topping mixture. The key to this recipe is finding the right metal pole for frying the tortillas.
Pole for Cheater Pumpkin Spice Cannoli:
I ended up using a painting extender pole my husband cut to size for me. This pole was 3/4 inch in diameter which was the perfect size for filling. Once he cut the size I needed, I used a utility knife to cut off the white plastic covering exposing the metal. I made mine long enough to accommodate two mini tortillas but short enough to go in my frypan. The wire I used to secure the mini tortillas to the pole was a thin floral wire. Just make sure there is no plastic coating on your wiring.
Two Wrapped Mini Tortillas for Cheater Pumpkin Spice Cannoli:
Make your filling mixture first and refrigerate it for at least one hour before filling the fried tortillas that have been rolled in a cinnamon and sugar mixture. For the freshest cannoli, it is better to fry the tortillas within one hour of serving. Do not put the fried tortillas in the refrigerator. This makes them tough. Cheater Pumpkin Spice Cannoli would be the perfect ending to my Two-tone Lasagna.
For more cooking tips, see Cook’s Country America’s Test Kitchen.
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Cheater Pumpkin Spice Cannoli is not your typical cannoli recipe. There is no dough to make; it is made with flour tortillas. The filling is made with a pudding and whipped topping mixture. NOTE: There is an hour refrigeration time for the filling.
- 1 box instant vanilla pudding - 3.4 ounce size
- 1 1/2 cups milk
- 1 cup pumpkin spice chips (divided)
- 1/8 teaspoon pumpkin pie spice
- 2 ounces whipped topping
- 3/4 cup sugar
- 1/2 teaspoon cinnamon
- 1 package (12) Mission Street Tacos Flour Tortillas (mini)
- oil for frying (equals 1 inch in frypay)
Mix the pudding mix and milk on low-speed for two minutes.
Melt 1/2 cup of the pumpkin spice chips for 30 seconds in the microwave until smooth.
Add the melted pumpkin spice chips and the pumpkin pie spice to the pudding mixture and mix well.
Fold in the whipped topping.
Refrigerate for at least one hour.
Mix the sugar and cinnamon together in a small plate
Wrap the mini tortillas around the pole and secure with thin wire.
Add the oil to the frypan and heat for several minutes over medium-high heat.
Using tongs, place the pole-wrapped tortillas in the oil and fry for about one minute before turning over and frying on the other side.
Using a fork and the tongs, remove the tortilla from the pole, remove the wire, and roll in the sugar/cinnamon mixture.
Keep in mind, the pole will be very hot, so you may have to turn off and on the oil in between frying.
Continue to fry the tortillas in this way until they are all done.
Place the chilled pudding mixture in a pastry bag.
Once the tortillas have cooled, fill them with the pudding mixture.
Decorate the ends with the remaining pumpkin spice chips.
Any leftover filling mixture can be enjoyed alone.
Did you make this recipe? If so, let me know what you thought in the comments and give it a star rating. Thanks so much!