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Gluten Free Cannoli Recipe

Gluten Free Cannoli Recipe
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Easy gluten-free cannoli recipe. Learn to make homemade shells & creamy filling. A delicious Italian dessert everyone will love.

Ingredients

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  • For the Cannoli Shells:
  • 175 grams gluten free all-purpose flour blend
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons cold unsalted butter, cubed
  • 1 large egg yolk
  • 3–4 tablespoons dry white wine
  • 1 quart vegetable or canola oil, for frying
  • For the Cannoli Filling:
  • 340 grams whole milk ricotta cheese, drained well
  • 60 grams powdered sugar, plus more for dusting
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 1/4 cup mini chocolate chips
  • Optional for decorating: Melted chocolate, chopped pistachios, candied orange peel

    • Instructions

  • Make the dough: In a large bowl, whisk together the gluten free flour, sugar, cinnamon, and salt. Using a pastry cutter or your fingertips, work the cold butter into the flour until the mixture resembles coarse crumbs. Stir in the egg yolk. Add the white wine, one tablespoon at a time, mixing until a stiff dough forms. Turn it out onto a lightly floured (gluten free flour) surface and knead gently 2-3 times until smooth. Wrap in plastic and let rest at room temperature for 30 minutes.
  • Roll and cut: Divide the dough in half. Using a rolling pin and plenty of gluten free flour to prevent sticking, roll one piece out as thinly as possible (about 1/16-inch thick). Use a 4-inch round cutter to cut out circles. Re-roll scraps and repeat. You should get 12-14 circles.
  • Form the shells: Lightly brush water around the edge of a dough circle. Place a cannoli form diagonally across the center and wrap the dough around it, pressing the wet edge to seal. Set aside covered with a towel. Repeat.
  • Fry to perfection: In a heavy, deep pot, heat 2-3 inches of oil to 365°F (185°C). Carefully lower 2-3 shells at a time into the hot oil. Fry for 60-90 seconds, turning once, until golden brown. Use tongs to carefully remove and drain on a paper towel-lined plate. Let cool for a minute, then gently twist the metal form to remove the shell. Let shells cool completely.
  • Make the filling: While shells cool, beat the well-drained ricotta, powdered sugar, vanilla, and cinnamon with a hand mixer until smooth and creamy. Fold in the mini chocolate chips. Chill until ready to use.
  • Fill and serve: Just before serving, spoon the chilled filling into a piping bag. Pipe generously into both ends of each cooled shell. Dip the ends in your chosen toppings. Dust with powdered sugar and serve immediately for the best crisp texture.

    • Notes

    A foolproof recipe for authentic, crunchy, and delightfully creamy Gluten Free Cannoli. This homemade Italian dessert is a perfect show-stopping treat for a gluten free diet.

    Nutrition

    Find it online: https://bestdisheasy.com/gluten-free-cannoli-recipe/