Gluten-Free Classic Italian Cannoli
Indulge in the irresistible charm of gluten-free classic Italian cannoli—a delightful twist on the traditional Sicilian treat that's perfect for those with gluten sensitivities. This recipe combines a crispy, golden shell made from gluten-free all-purpose flour and Marsala wine with a creamy, velvety filling of ricotta cheese, powdered sugar, and a touch of vanilla extract. To elevate the flavor profile, mini chocolate chips, fresh orange zest, and optional pistachios add bursts of texture and richness. These cannoli are surprisingly easy to prepare, from crafting perfectly flaky shells to piping the luscious filling, all in under an hour. Perfect for celebrations or casual dessert cravings, this gluten-free cannoli recipe delivers authentic Italian flavors that everyone can enjoy, making it a must-try for any dessert enthusiast!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 2 tablespoons Granulated sugar
- 2 tablespoons Unsalted butter
- 1 cup Marsala wine
- 0.5 teaspoon Salt
- 1 large Egg white
- 4 cups Vegetable oil
- 2 cups Ricotta cheese
- 0.75 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Mini chocolate chips
- 1 teaspoon Orange zest
- 0.25 cup Pistachios, chopped (optional)
Instructions
In a large bowl, combine the gluten-free all-purpose flour, granulated sugar, and salt.
Cut in the unsalted butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
Gradually add the Marsala wine while stirring with a fork until the dough comes together. It should be similar to a pie dough in consistency.
Form the dough into a ball and wrap it in plastic wrap. Refrigerate for at least 1 hour.
On a lightly floured surface, roll out the dough to 1/8 inch thickness. Use a round cutter to cut circles approximately 3 1/2 inches in diameter.
Wrap each dough circle around a cannoli form, using a dab of egg white on the edge to seal.
In a deep fryer or heavy skillet, heat the vegetable oil to 350°F (175°C). Fry each cannoli shell for about 2 minutes or until golden brown. Remove and drain on paper towels.
Once cool enough to handle, gently slide the fried shell off the form. Repeat with remaining shells.
In a medium bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth.
Stir in the mini chocolate chips and orange zest.
Transfer the ricotta mixture to a piping bag fitted with a large round tip.
Pipe the filling into each end of the cooled cannoli shells.
If desired, dip the ends of the filled cannoli into chopped pistachios for additional texture and flavor.
Dust the filled cannolis lightly with powdered sugar before serving.
Nutrition Facts
Calories |
9936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 938.3 g | 1203% | |
| Saturated Fat | 175.3 g | 876% | |
| Polyunsaturated Fat | 537.6 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 1752 mg | 76% | |
| Total Carbohydrate | 374.6 g | 136% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 168.7 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2128 mg | 164% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1106 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
