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Gluten-Free Sicilian Cannoli

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  • Serves 6
  • Cooks in 60 mins (30m prep + 30m cook)
  • Difficulty: medium
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

gluten free cannoli sicilian

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large bowl, whisk together the gluten-free flour, almond flour, xanthan gum, sugar, and salt.
  2. 2.Add the cold butter and use your fingers to work it into the flour mixture until it resembles coarse crumbs.
  3. 3.Add the egg and mix until the dough comes together in a ball.
  4. 4.Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  5. 5.In a separate bowl, mix together the drained ricotta cheese, powdered sugar, and vanilla extract until smooth.
  6. 6.Stir in the mini chocolate chips.
  7. 7.Heat vegetable oil in a large, deep pot over medium-high heat until it reaches 375°F.
  8. 8.While the oil is heating, roll out the chilled dough on a lightly floured surface until it is about 1/8 inch thick.
  9. 9.Use a round cookie cutter or a drinking glass to cut out circles of dough.
  10. 10.Wrap each circle of dough around a cannoli tube or a metal cannoli form, sealing the edges with a little bit of water.
  11. 11.Fry the cannoli shells in the hot oil until they are golden brown, about 2-3 minutes.
  12. 12.Use tongs to remove the shells from the oil and place them on a paper towel-lined plate to cool.
  13. 13.Once the shells are cool, carefully remove them from the cannoli tubes or forms.
  14. 14.Pipe the ricotta filling into each shell using a pastry bag or a zip-top bag with the corner snipped off.
  15. 15.Dust the finished cannoli with powdered sugar and serve immediately.

lightbulb_outline Tips

  • chevron_rightMake sure to use a blend of gluten-free flours that mimic the texture and flavor of traditional cannoli shells.
  • chevron_rightUse a pastry bag or a zip-top bag with the corner snipped off to pipe the filling into the shells.
  • chevron_rightDust the finished cannoli with powdered sugar just before serving.