Gluten Free Cannoli
Crispy on the outside, filled with creamy and slightly sweet ricotta. Finally we can enjoy a gluten free cannoli and not feel left out!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 cups (560g) Kim's gluten free flour blend ((or another high-quality gf flour blend))
- 2 tbsp brown sugar
- ¼ tsp kosher salt
- 3 tbsp softened butter
- 2 large egg yolks
- ½ tsp nutmeg
- 2 tsp cinnamon
- 1¼ cups (300ml) sweet Marsala wine ((or 1 tbsp white vinegar and enough grape juice to make 1¼ cups))
- gluten free canola oil spray (if air frying)
- canola oil, vegetable oil, shortening, or lard (if deep frying)
- 3 cups homemade ricotta cheese ((or well drained store bought))
- 1 cup (200g) granulated sugar
- 1 tbsp vanilla extract
- ½ tsp cinnamon
- mini chocolate chips, chopped maraschino cherries, and/or chopped pistachios, if desired
- powdered sugar for dusting
- additional cherries, chocolate chips, and/or pistachios for ends
Instructions
- 1
Mix flour, sugar, salt, cinnamon, and nutmeg in bowl of stand mixer using the paddle attachment. Add softened butter and egg yolks and combine until crumbly. Slowly add Marsala wine while mixing on low, until dough comes together and cleans the sides of the bowl. You may need more or less Marsala wine, depending on the humidity in your area. Dough is supposed to be very stiff.
- 2
Form mixture into a ball and wrap in plastic wrap. Let sit for about 30 minutes.
- 3
Divide dough in half and roll out one half at a time to almost paper thin, or use a pasta roller to roll very thin. Using a large (6 inch) round cutter (or 4 inch for smaller cannoli shells), cut circles from dough. Put cannoli tube on one circle and spray with cooking spray. Wrap circles around cannoli forms loosely and seal with leftover egg whites using a brush or fingertip. Press firmly at seal.
- 4
For air frying, preheat air fryer to 400° F. Spray air fryer basket with cooking spray and then add cannoli shells to basket. Spray tops of cannoli shells. Fry for about 6 minutes (everyone's air fryer is different, so you may need to play around with this time to get the right time for your air fryer. I would suggest frying one at a time until you know what works best).
- 5
For deep frying, heat oil in large heavy-duty pot over medium heat to 350° F. Carefully lower about 3-4 cannoli forms into oil using tongs and fry until golden, about 2-4 minutes. Remove and place on paper towels to drain. Carefully slide cannoli shell off form. Allow forms to cool enough to use again and fry the rest in batches.
- 6
Using homemade or store-bought ricotta, make sure either is well drained by placing in cheesecloth-lined sieve over a bowl and refrigerating overnight.
- 7
Add drained ricotta to the bowl of a stand mixer fitted with the whisk attachment. Whip until loosened up and creamy. Add sugar gradually, followed by cinnamon and vanilla. Increase speed to medium high and whip until creamy and smooth. It should look a lot like a thick buttercream frosting.
- 8
Fill a pastry bag fitted with a large plain tip, or a gallon ziploc bag with ricotta cream and pipe into cannoli shells. Dip ends in desired toppings. Dust with powdered sugar and serve.