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Gluten Free Homemade Cannoli
Prep time
Cook time
Total time
Gluten Free Homemade Cannoli
Author: Jan Withington
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
- FILLING:
- Drain ricotta by placing it a strainer set over a large bowl. Let drain in refrigerator for at least an hour.
- In a large bowl using a hand held mixer, beat heavy cream and ¼ cup powdered sugar until stiff peaks form.
- 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.
- MAKE SHELLS:
- 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.
- On a lightly floured surface, divide dough in half. Roll one half out to ā ā thick. Use a 4ā 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.
- Wrap dough around cannoli molds and brush egg whites where the dough will meet to seal together.
- FOR FRYING:
- In a large pot over medium heat, heat about 2" of oil to 360Ā°. 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.
- When cool enough to handle or using a kitchen towel to hold, gently remove twist shells off of molds.
- Place filling in a pastry bag. Pipe filling into shells, then dip ends in mini chocolate chips or sprinkles. Yum!
