Nut-Free Pistachio Cannoli
Indulge in the delightful twist of this Nut-Free Pistachio Cannoli recipe—an innovative take on the classic Italian dessert that's perfect for those avoiding nuts. Featuring crisp, golden cocoa-infused shells and a luxuriously creamy ricotta filling flavored with imitation pistachio extract, these cannoli deliver the same nutty essence without the allergens. The addition of chocolate chips in the filling adds extra bursts of decadence, while deep-frying the shells ensures the signature crunch. With just 45 minutes of prep and simple steps to follow, this recipe is a must-try for both seasoned bakers and dessert enthusiasts. Perfect for parties or as a special treat, serve them dusted with powdered sugar for a stunning finish. A nut-free dessert never tasted so indulgent!
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Recipe Information
Ingredients
- 240 grams all-purpose flour
- 30 grams granulated sugar
- 10 grams unsweetened cocoa powder
- 2 grams salt
- 30 grams unsalted butter
- 1 large egg
- 120 ml white wine
- 454 grams ricotta cheese
- 100 grams powdered sugar
- 5 ml vanilla extract
- 5 ml imitation pistachio extract
- 100 grams chocolate chips
- 1 large egg white
- 1 liter vegetable oil
Instructions
In a medium bowl, combine the flour, granulated sugar, cocoa powder, and salt.
Cut the butter into small cubes and rub into the flour mixture until it resembles coarse crumbs.
Mix in the egg and gradually add the white wine, bringing the dough together into a ball. Knead briefly on a lightly floured surface until smooth.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
In another bowl, mix the ricotta cheese, powdered sugar, vanilla extract, and imitation pistachio extract until smooth. Stir in the chocolate chips. Cover and refrigerate the filling.
After chilling, divide the dough into 12 pieces. Roll each piece out into thin oval shapes (about 12 cm long).
Wrap each dough oval around a lightly greased cannoli tube and secure the seam with a little egg white.
Heat the vegetable oil in a deep pot to 180°C (350°F).
Fry the cannoli in batches until golden brown and crisp, about 2-3 minutes each. Drain on paper towels and let cool.
Once cooled, remove the cannoli molds.
Transfer the ricotta filling into a piping bag fitted with a wide nozzle and fill each shell.
Dust the filled cannoli with more powdered sugar, if desired.
Serve immediately for best texture.
Nutrition Facts
Calories |
10576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 998.5 g | 1280% | |
| Saturated Fat | 192.6 g | 963% | |
| Polyunsaturated Fat | 571.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 1436 mg | 62% | |
| Total Carbohydrate | 418.6 g | 152% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 188.2 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1985 mg | 153% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1461 mg | 31% | |
*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.
