Nut-Free Classic Italian Cannoli
Experience the authentic flavors of Italy with this Nut-Free Classic Italian Cannoli recipe, a delightful twist on the beloved pastry that's perfect for those with nut allergies. Featuring a crisp, golden shell made from a cocoa-infused dough and filled with a luscious ricotta cream speckled with mini chocolate chips, this nut-free dessert is indulgent yet approachable. Carefully crafted with simple pantry staples, the homemade shells are fried to light perfection, while the creamy ricotta filling is lightly sweetened and fragranced with vanilla. Perfect as a crowd-pleasing treat or a special addition to your dessert table, these cannoli are free of nuts without sacrificing their signature Italian charm. Dust them with powdered sugar for an elegant finish and serve fresh for an irresistible taste of Italy!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 3 tablespoons Unsalted butter
- 1 tablespoon White wine vinegar
- 1 Large eggs
- 0.5 cup Water
- 4 cups Oil for frying
- 2 cups Ricotta cheese
- 0.75 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Mini chocolate chips
Instructions
In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, and salt. Mix well.
Add the butter to the flour mixture and use a pastry cutter or your fingers to incorporate it until the mixture resembles coarse crumbs.
Mix in the white wine vinegar and egg, then add water gradually, mixing until a rough dough forms.
Transfer the dough to a lightly floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
Heat the oil in a deep pan to 350°F (175°C).
While the oil is heating, divide the dough into two parts. Roll one part out to 1/8-inch thickness on a floured surface. Cut into 4-inch circles.
Wrap each circle around a cannoli form, sealing the edges with water. Ensure they are tightly secured.
Fry the shells in batches for about 2-3 minutes or until golden brown. Remove and drain on paper towels. Allow to cool completely, then gently remove the forms.
To prepare the filling, in a medium bowl, beat ricotta cheese, powdered sugar, and vanilla extract until smooth and creamy.
Fold in the mini chocolate chips.
Once the shells are cooled, use a piping bag to fill each with the ricotta mixture.
Dust the filled cannoli with powdered sugar before serving.
Nutrition Facts
Calories |
11202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1081.1 g | 1386% | |
| Saturated Fat | 216.4 g | 1082% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 1472 mg | 64% | |
| Total Carbohydrate | 372.9 g | 136% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 154.6 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1178 mg | 91% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1190 mg | 25% | |
*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.
