Persimmon Snap Cannoli

• Cannoli shells
• 2 tablespoons raw honey, slightly rounded
• 6 tablespoons unsalted, grass-fed butter
• 1/2 cup soft light brown sugar, lightly packed
• 2 teaspoons ground ginger
• 1/8 teaspoon ground cardamom
• 1/2 cup unbleached all purpose flour
• 1/8 teaspoon sea salt
• Spiced Hachiya persimmon filling
• 2 8 oz containers of mascarpone
• 1 1/2 cups Hachiya persimmon pulp, pureed (approximately 5-6 large persimmons, making sure to remove any skin or seeds)
• 2 teaspoons vanilla extract
• 1 teaspoon Vietnamese cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground clove
• 1/2 teaspoon sea salt
• 1 tablespoon raw honey

1. Add all persimmon pulp to a blender and blend until completely smooth.
2. Measure out 1 1/2 cups of persimmon puree and add to a chilled metal bowl.
3. Add all remaining filling ingredients to the bowl and mix with a hand mixer until completely smooth (the mixture will begin to ribbon).
4. Refrigerate filling until ready to use.
5. Pre-heat oven to 350u0b0F.
6. In a heavy bottomed saucepan, combine butter, honey and brown sugar.
7. Over very low heat, stir ingredients until butter melts and the mixture is well combined.
8. Remove from heat and sift all remaining ingredients directly into the pan. Stir until thoroughly combined.
9. Line two baking sheets with parchment paper.
10. Using a measuring tablespoon, measure out one level tablespoon of the mixture and pour onto the left side of a lined baking sheet. Repeat on the right side. Leave at least 3" on all sides for the batter to spread out. Two cookies will fit on an average baking sheet.
11. Working one sheet at a time, bake for about 6 minutes (you can prep a sheet while one is in the oven). The cookies will be bubbling, begin to slightly darken at the edges and will appear lacy.
12. Remove from oven and place on cooling rack for 30-60 seconds. Using a bench scraper and a spatula (VERY gently), transport the cookies to a piece of parchment on a cool surface.
13. Using a cannoli mold (or any other one-inch metal tube), very gently roll the cookie around the form. Work quickly, as the sugars will begin to harden. Let the cookie rest on the form for 60-90 seconds to retain the cylindrical shape. Set on a cooling rack until all cookies are done.
14. Repeat the above four steps until all batter has been used. Yield is about 10 cookies.
15. Once completely cooled, add filling mixture to a prepared pastry bag. Pipe filling into one end of the cooled shell (filling will reach the halfway point), then pipe from the other end. Serve immediately.

shells, honey, butter, brown sugar, ground ginger, ground cardamom, flour, salt, filling, containers, persimmons, vanilla, cinnamon, ground ginger, ground cardamom, ground clove, salt, honey

Taken from food52.com/recipes/20503-persimmon-snap-cannoli (may not work)