
Gluten-Free Sicilian Cannoli
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- Serves 6
- Cooks in 60 mins (30m prep + 30m cook)
- Difficulty: medium
- Tastes:
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Estimated nutrition per serving
gluten free cannoli sicilian
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large bowl, whisk together the gluten-free flour, almond flour, xanthan gum, sugar, and salt.
- 2.Add the cold butter and use your fingers to work it into the flour mixture until it resembles coarse crumbs.
- 3.Add the egg and mix until the dough comes together in a ball.
- 4.Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 5.In a separate bowl, mix together the drained ricotta cheese, powdered sugar, and vanilla extract until smooth.
- 6.Stir in the mini chocolate chips.
- 7.Heat vegetable oil in a large, deep pot over medium-high heat until it reaches 375°F.
- 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.Use a round cookie cutter or a drinking glass to cut out circles of dough.
- 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.Fry the cannoli shells in the hot oil until they are golden brown, about 2-3 minutes.
- 12.Use tongs to remove the shells from the oil and place them on a paper towel-lined plate to cool.
- 13.Once the shells are cool, carefully remove them from the cannoli tubes or forms.
- 14.Pipe the ricotta filling into each shell using a pastry bag or a zip-top bag with the corner snipped off.
- 15.Dust the finished cannoli with powdered sugar and serve immediately.
lightbulb_outline Tips
- Make sure to use a blend of gluten-free flours that mimic the texture and flavor of traditional cannoli shells.
- Use a pastry bag or a zip-top bag with the corner snipped off to pipe the filling into the shells.
- Dust the finished cannoli with powdered sugar just before serving.