Gluten Free Homemade Cannoli
 
Prep time
Cook time
Total time
 
Gluten Free Homemade Cannoli
Author:
Recipe type: Dessert
Serves: 20
Ingredients
  • FOR THE FILLING:
  • 1 (16-oz.) ricotta
  • ½ c. mascarpone cheese
  • ½ c. powdered sugar, divided
  • 1 c. organic heavy cream
  • 1 tsp. McCormick pure vanilla extract - gluten free
  • 1 tsp. orange zest
  • ¼ tsp. kosher salt
  • ½ c. mini chocolate chips, for garnish
  • Betty Crocker Sprinkles - gluten free
  • FOR THE SHELLS:
  • 2 c. gluten free all-purpose flour, plus more for dusting
  • ¼ c. granulated sugar
  • 1 tsp. kosher salt
  • ½ tsp. gluten free ground cinnamon
  • 4 tbsp. cold butter, cut into cubes
  • 6 tbsp. white wine
  • 1 large egg
  • 1 egg white, for brushing
  • Vegetable oil, for frying
Instructions
  1. FILLING:
  2. Drain ricotta by placing it a strainer set over a large bowl. Let drain in refrigerator for at least an hour.
  3. In a large bowl using a hand held mixer, beat heavy cream and ¼ cup powdered sugar until stiff peaks form.
  4. In another large bowl, combine ricotta, mascarpone, remaining ¼ cup powdered sugar, salt, orange zest, and vanilla. Fold in whipped cream. Refrigerate until ready to fill cannoli, at least 1 hour.
  5. MAKE SHELLS:
  6. In a large bowl, whisk together flour, sugar, salt, and cinnamon. Cut butter into flour mixture with your hands until pea-sized. Add wine and egg and mix until a dough forms. Knead a few times in bowl to help dough come together. Wrap in plastic wrap and refrigerate at least 1 hour and up to overnight.
  7. On a lightly floured surface, divide dough in half. Roll one half out to ⅛” thick. Use a 4” circle cookie cutter to cut out dough. (You can use a 3 inch cookie cutter, if you don't have a 4 inch. Just make it slightly larger using a rolling pin. It doesn't have to perfectly round)) Repeat with remaining dough. Re-roll scraps to cut a few extra circles.
  8. Wrap dough around cannoli molds and brush egg whites where the dough will meet to seal together.
  9. FOR FRYING:
  10. In a large pot over medium heat, heat about 2" of oil to 360°. Working in batches, add cannoli molds to oil and fry, turning occasionally, until golden, about 2 minutes. Remove from oil and place on a paper towel-lined plate. Let cool slightly.
  11. When cool enough to handle or using a kitchen towel to hold, gently remove twist shells off of molds.
  12. Place filling in a pastry bag. Pipe filling into shells, then dip ends in mini chocolate chips or sprinkles. Yum!
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-homemade-cannoli/