Description
These Gluten Free Cannoli are a bakery-style dessert made right at home, with crisp, golden shells and a smooth, lightly sweet ricotta filling studded with mini chocolate chips. They deliver all the flavor and crunch of classic Italian cannoli, but with a gluten-free shell that fries up beautifully and stays deliciously crisp for the perfect bite every time.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour blend
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons cold butter, cut into small cubes
- 1 large egg
- 1/4 cup white wine or apple cider vinegar
- 1 egg white, lightly beaten (for sealing shells)
- Oil, for frying (vegetable or canola)
- 2 cups full-fat ricotta cheese, well drained
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- Powdered sugar, for dusting (optional)
- Melted chocolate, for drizzling (optional)
- Chopped pistachios or orange zest, for garnish (optional)
Instructions
- Prepare the Ricotta Filling: Place the ricotta in a fine-mesh strainer or cheesecloth and let it drain to remove excess moisture. In a medium bowl, whisk together the drained ricotta, powdered sugar, and vanilla extract until smooth and creamy. Fold in the mini chocolate chips, then cover and refrigerate while you make the shells.
- Make the Dough: In a large bowl, whisk together the gluten-free flour blend, sugar, cinnamon, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
- Bring the Dough Together: Add the egg and white wine (or apple cider vinegar) to the dry ingredients. Stir until a dough begins to form, then gently knead in the bowl or on a lightly floured surface until smooth. If the dough feels dry, add a teaspoon of liquid at a time. Shape into a disk, cover, and let rest for 10–15 minutes.
- Roll and Cut the Shells: Lightly dust your work surface with gluten-free flour. Roll the dough out into a thin sheet, about 1/8 inch thick. Use a 4-inch round cutter to cut circles from the dough, re-rolling scraps as needed until all the dough is used.
- Shape Around Cannoli Tubes: Wrap each dough circle loosely around a metal cannoli tube. Brush the overlapping edge lightly with beaten egg white and press to seal so the seam stays closed while frying.
- Fry the Shells: Heat oil in a deep pot or heavy-bottomed pan to 350°F (175°C). Working in batches, carefully lower the wrapped tubes into the hot oil. Fry for about 1 minute, turning as needed, until the shells are golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
- Remove from the Tubes: When the shells are cool enough to handle but still slightly warm, gently slide them off the cannoli tubes. Place the shells on a wire rack and let them cool completely before filling.
- Fill the Cannoli: Transfer the chilled ricotta filling to a piping bag fitted with a large round tip or a zip-top bag with the corner snipped off. Pipe filling into each end of the cooled shells until full.
- Garnish and Serve: Dust the filled cannoli with powdered sugar and drizzle with melted chocolate if desired. Dip the ends into chopped pistachios or extra chocolate chips for added flavor and texture. Serve immediately for the crispiest shells.
Notes
For best results, make sure the ricotta is well drained so the filling stays thick and does not soften the shells. You can fry the gluten-free shells a day in advance and store them in an airtight container, then fill right before serving to keep them crisp. If you prefer to avoid wine, apple cider vinegar works well in the dough and still helps create a light, bubbly texture. Adjust the sweetness of the filling by adding a little more or less powdered sugar to taste.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop, Frying
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cannoli
- Calories: 230
- Sugar: 14g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg