Gluten-Free Cannoli
Simple gluten-free cannoli to indulge in at home. This easy-to-make cannoli dough skips the gluten without skipping out on flavor. It’s the perfect crispy shell, just waiting to be filled with a dreamy, creamy sweet ricotta filling.
Servings: 8 servings
Equipment
- 8 Cannoli Forms
Ingredients
Shells
- 1 cup gluten-free all-purpose flour blend
- 1 tablespoon sugar
- 1/2 teaspoon xanthan gum omit if not in flour blend
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons cold butter cubed
- 2-3 tablespoons Marsala wine or white vinegar
- Oil for frying
Filling
- 1 1/2 cups ricotta cheese drained well
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar sifted
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
Instructions
- In a mixing bowl, combine gluten-free flour, sugar, xanthan gum, cinnamon, and salt.
- Add the cubed butter and use a pastry cutter or your fingers to incorporate it until the mixture resembles coarse crumbs.
- Add the egg and 2 tablespoons of Marsala wine (or vinegar) and mix until a dough forms. If too dry, add a bit more wine, 1 teaspoon at a time, until dough holds together.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.
- Once chilled, roll the dough on a floured surface to about 1/8-inch thickness. Cut into circles (about 4 inches in diameter).
- Wrap each circle around lightly greased cannoli tubes and seal the edges with a bit of beaten egg or water.
- Heat oil in a deep pan to 350°F. Carefully fry the cannoli shells in batches until golden brown, about 1-2 minutes per side. Remove and drain on paper towels. Let cool completely before removing from forms.
- While the cannoli shells are cooling, spread the ricotta on a paper towel to remove excess moisture.
- In a bowl, combine ricotta, mascarpone, powdered sugar, and vanilla extract. Mix until smooth.
- Fold in chocolate chips.
- Transfer the filling to a piping bag and pipe into the cooled shells. Dust with powdered sugar or grated chocolate if desired.
- Serve immediately for best texture, or refrigerate for up to 1 day.
Notes
- Don’t overwork the dough. Mix until just combined to avoid tough shells. The gluten-free dough can be more delicate, so handle it gently.
- When rolling the dough, you want to get it as thin as possible. It should be almost see-through.
- If you don’t have a cannoli form, you can use aluminum foil rolled into small tubes or use any tubular-shaped utensil handle you have. Remember to lightly oil the forms to prevent sticking.
- Always make sure your oil is at the correct temperature (350°F) before frying, using a thermometer. Test a piece of dough before adding the shells to the oil. If the dough piece bubbles and floats to the top, the oil is ready.
- Use a wire rack or paper towels to drain fried shells immediately to keep them crisp.
- Gluten-free flour can be tricky. If your dough is too dry, add Marsala wine or water, one teaspoon at a time, until it holds together.
- Fill the shells just before serving to keep them crisp; otherwise, the filling may make them soggy.
- Filled shells should be eaten within a few hours for the best texture, as the shells can become soggy.
- If making ahead, keep the filling and shells separate and fill just before serving. Shells stored properly in an airtight container can last 1-3 months. Ricotta filling is good for 3-4 days in the refrigerator. Filled cannoli should be stored in the refrigerator and eaten within 1 day for the best texture.
Nutrition
Serving: 1cannoli | Calories: 299kcal | Carbohydrates: 26g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 161mg | Potassium: 63mg | Fiber: 2g | Sugar: 13g | Vitamin A: 538IU | Vitamin C: 0.04mg | Calcium: 138mg | Iron: 1mg