Gluten-Free Pistachio Cannoli
Indulge in the irresistible charm of these Gluten-Free Pistachio Cannoli, a decadent twist on the classic Italian dessert that caters to dietary needs without compromising flavor. Featuring delicate homemade gluten-free cannoli shells enriched with cocoa powder and Marsala wine, this recipe takes your dessert game to new heights. The creamy ricotta filling is infused with vibrant orange zest, fragrant vanilla, and a delightful crunch from finely chopped pistachios, perfectly complemented by bits of dark chocolate. Fried to golden perfection and dusted with powdered sugar, these cannoli offer a perfect balance of crisp textures and luscious creaminess. Whether you’re hosting a dinner party or simply craving a sophisticated treat, these gluten-free pistachio cannoli promise to impress with their bold flavors, artisanal preparation, and gourmet flair.
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Recipe Information
Ingredients
- 180 grams Gluten-free flour blend
- 2 tablespoons Cocoa powder
- 50 grams Granulated sugar
- 0.5 teaspoon Salt
- 50 grams Unsalted butter, chilled and diced
- 1 Egg, lightly beaten
- 60 milliliters Marsala wine
- 450 grams Ricotta cheese
- 100 grams Powdered sugar
- 100 grams Shelled unsalted pistachios, finely chopped
- 1 teaspoon Vanilla extract
- 1 teaspoon Orange zest
- 50 grams Dark chocolate chips
- 500 milliliters Vegetable oil
Instructions
In a large bowl, whisk together the gluten-free flour, cocoa powder, granulated sugar, and salt. Cut in the cold, diced butter using a pastry blender or fingertips until the mixture resembles coarse crumbs.
Add the beaten egg and Marsala wine to the flour mixture. Stir until dough forms. Knead the dough briefly on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling. In a medium bowl, combine ricotta cheese, powdered sugar, pistachios, vanilla extract, and orange zest. Mix until smooth. Fold in the dark chocolate chips. Cover and refrigerate until ready to use.
Divide chilled dough into two portions. Roll each portion out on a gluten-free floured surface to a thickness of about 1/8 inch. Cut dough into 4-inch circles using a round cutter.
Wrap each dough circle around a cannoli mold, sealing the edges with a bit of water.
Heat the vegetable oil in a deep pan over medium heat to 350°F (180°C). Carefully fry one or two cannoli shells at a time until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Let cool slightly, then remove molds.
Once all shells are fried and cooled, spoon the pistachio ricotta filling into a piping bag fitted with a wide nozzle. Pipe the filling into each shell from both ends.
Dust filled cannoli with extra powdered sugar before serving. Enjoy these gluten-free delights immediately or refrigerate briefly until serving.
Nutrition Facts
Calories |
7036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 600.0 g | 769% | |
| Saturated Fat | 135.5 g | 678% | |
| Polyunsaturated Fat | 284.1 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 1719 mg | 75% | |
| Total Carbohydrate | 385.3 g | 140% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 185.7 g | ||
| Protein | 95.1 g | 190% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 2067 mg | 159% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2250 mg | 48% | |
*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.
