Gluten Free Cannolis Recipe
Author: Chrissy Y
Yields: 10 Servings Difficulty: Medium Prep Time: 2 Hr Cook Time: 30 Mins Total Time: 2 Hr 30 Mins
Ever tempted to indulge in your favorite dessert without the guilt? Well now you can! With this cannoli recipe I put together, you can finally enjoy a gluten-free, creamy and sweet ricotta filled crispy shelled cannoli!
What Are Cannolis?
The Cannolo, also known as the little tube, is a renowned pastry dish from Sicily. According to belief, the filling of the cannoli was introduced by the Saracens, an ancient Arabic people, when they brought sugar cane to the region. In the past, Sicilians referred to cannoli as Cappeli de Turchi, which translates to Turkish hats.
This delightful dessert features a fried tube-shaped shell filled with a delectable sweet cream filling. Indulging in cannoli is like taking a journey back in time to ancient Sicily, making it a truly timeless dessert even for gluten-free eaters.
Needed Equipment:
Some special equipment is necessary to make this process simple and uniform. It may take some time and patience to prepare both the cannoli shells and filling. However, once that is done, the rest of the process is a piece of cake.
- Cannoli Tubes: To make cannoli shells, it is common to shape the dough around a stainless metal tube, also known as cannoli tubes, forms, or molds, before frying them.
- Rolling Pin: Before cutting the pastry dough, it is essential to have a good quality rolling pin to roll it out smoothly.
- Plastic Wrap: To roll onto, you’ll require this for applying on top of the pastry puff. This aids in maintaining the consistency of the gluten-free dough for easy handling.
- Round Cutter: To cut out the dough, you can use a round cookie or biscuit cutter. Some people prefer an oval shape, but a 4-inch size is generally suitable. However, you can adjust the size according to your preference.
- Large Pot: For frying the shells, you will need a large pot.
- Metal Tongs: To handle the fried tubes, a large metal spider strainer or long tongs are ideal for safely removing them from the hot oil and placing them in the oil.
- Resting Pan with a Wire Rack: This will be helpful to place the fried cannolis on and allow them to cool before filling them with the ricotta cream.
Ingredients
0/11 Ingredients
Adjust Servings
Cannoli Shell Ingredients:
- 1 roll Schar Puff Pastry Dough
- 2 cups vegetable oil
- 1 tbsp cornstarch
- 1 tbsp Water
Filling Ingredients:
- 16oz Whole Milk Ricotta Cheese
- 1/2 cup Heavy Whipping Cream
- 2 tbsp Coconut Sugar
- 1 tbsp Maple Syrup
- 1 tsp Vanilla Extract
- Chocolate chips
- Chopped Pistachios
Instructions
0/15 Instructions
Making Ricotta Cream
1. Pour heavy whipping cream into a bowl and utilize an electric hand mixer at a slow speed, gradually increasing the speed until the cream thickens.
2. In a separate bowl, combine strained ricotta cheese, coconut sugar, maple syrup, and vanilla extract. Whisk the ingredients together using an electric hand mixer until they are thoroughly mixed.
3. Once the mixture is well combined, add the whipped cream.
4. Gently mix in chocolate chips by hand.
5. Allow the ricotta cream to sit in the refrigerator for a minimum of one hour before piping it into the fried cannoli shells.
Make Gluten Free Cannoli Shells
- Thaw the Puff Pastry at room temperature for 2-3 hours until it becomes soft but still cold. Alternatively, you can use the defrost setting on your microwave for 2 minutes.
- Unroll the puff pastry and use plastic wrap to roll it out lengthwise until it is about 1/16 inch thick.
- Cut the dough into rounds using a round cutter. If there are any leftover scraps, gather them and reroll to cut more rounds. Repeat this step until all the dough is used.
- Make a corn starch paste by mixing corn starch and cold water to help the dough stick together on the cannoli tubes.
- Take a cannoli tube and place it at one end of a dough round. Apply the corn starch paste on one edge of the dough, then roll it towards the other edge and press the edges together to make the dough stick.
Frying the Cannolis Shells
- Begin by heating vegetable oil in a large pot.
- Carefully place the prepared cannoli tubes into the hot oil, taking caution to avoid any splashes, and cook for 2 minutes. Flip the tubes to ensure even cooking on all sides.
- Once the cannoli shells have transformed into a bubbly golden brown and are floating, transfer them onto a resting pan with a wire rack to drain and cool down.
Stuffing the Cannolis
- If you don’t have a cake piping bag, you can use a tall glass to hold a ziplock bag and fill it with the ricotta cream.
- cut around 1/2 inch of one corner of the ziplock bag and carefully pipe the cream into each cannolo. Insert the tip towards the middle of the inside of the cannolis and gradually move towards the opening.
- garnish the opening with chopped chocolate chips or pistachios.
Notes
Use this section to add recipe notes or anything you like.