Gluten-Free Cannoli

Ingredients

• 1 cup gluten-free all-purpose flour blend
• 1 tablespoon sugar
• 1/2 teaspoon xanthan gum (omit if not in flour blend)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 large egg
• 2 tablespoons cold butter (cubed)
• 2-3 tablespoons Marsala wine (or white vinegar)
• Oil for frying
• 1 1/2 cups ricotta cheese (drained well)
• 1/2 cup mascarpone cheese
• 1/2 cup powdered sugar (sifted)
• 1/2 teaspoon vanilla extract
• 1/4 cup mini chocolate chips

Steps

1. 1

   In a mixing bowl, combine gluten-free flour, sugar, xanthan gum, cinnamon, and salt.

2. 2

   Add the cubed butter and use a pastry cutter or your fingers to incorporate it until the mixture resembles coarse crumbs.

3. 3

   Add the egg and 2 tablespoons of Marsala wine (or vinegar) and mix until a dough forms. If too dry, add a bit more wine, 1 teaspoon at a time, until dough holds together.

4. 4

   Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.

5. 5

   Once chilled, roll the dough on a floured surface to about 1/8-inch thickness. Cut into circles (about 4 inches in diameter).

6. 6

   Wrap each circle around lightly greased cannoli tubes and seal the edges with a bit of beaten egg or water.

7. 7

   Heat oil in a deep pan to 350°F. Carefully fry the cannoli shells in batches until golden brown, about 1-2 minutes per side. Remove and drain on paper towels. Let cool completely before removing from forms.

8. 8

   While the cannoli shells are cooling, spread the ricotta on a paper towel to remove excess moisture.

9. 9

   In a bowl, combine ricotta, mascarpone, powdered sugar, and vanilla extract. Mix until smooth.

10. 10

    Fold in chocolate chips.

11. 11

    Transfer the filling to a piping bag and pipe into the cooled shells. Dust with powdered sugar or grated chocolate if desired.

12. 12

    Serve immediately for best texture, or refrigerate for up to 1 day.