Gluten-Free Cannoli

Ingredients

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• 2 lbs whole-milk ricotta
• 1 cup powdered sugar Shop
• 1 tsp pure vanilla extract Shop
• 1 tsp finely grated orange zest
• 1/2 cup mini chocolate chips Shop
• 1 1/2 cups gluten-free all-purpose flour blend (about 210 g), plus more for rolling Shop
• 1/2 tsp xanthan gum (skip if your blend already contains it) Shop
• 2 tbsp granulated sugar Shop
• 1/4 tsp ground cinnamon Shop
• 1/4 tsp salt
• 2 tbsp cold unsalted butter, cubed
• 1 large egg
• 3-4 tbsp Marsala or dry white wine
• 1 tsp white vinegar Shop
• 1 large egg white, beaten, for sealing
• neutral oil, for deep frying

Instructions

1. 1 Line a sieve with cheesecloth, set it over a bowl, add the ricotta and refrigerate for at least 4 hours or overnight to drain.
2. 2 For the shells, pulse the gluten-free flour blend, xanthan gum (if using), sugar, cinnamon and salt in a food processor. Add the butter and pulse until it disappears. Add the egg, 3 tbsp Marsala and vinegar and pulse until a firm dough forms, adding the last tablespoon of Marsala if needed. Wrap and rest for 30 minutes.
3. 3 Roll half the dough between two sheets of plastic wrap or parchment as thin as you can, about 1/16 inch. Cut 4-inch rounds. Reroll scraps once.
4. 4 Wrap each round loosely around a greased metal cannoli tube, dab the overlap with egg white and press to seal. Flare the ends slightly.
5. 5 Heat 2 inches of oil in a heavy pot to 350°F (175°C). Fry 2-3 shells at a time for 1-2 minutes, until golden and blistered. Lift out with tongs and drain on paper towels. When cool enough to handle, gently slide the shells off the tubes. Cool the tubes before rewrapping.
6. 6 For the filling, beat the drained ricotta with the powdered sugar, vanilla and orange zest until smooth. Fold in half the chocolate chips. Refrigerate until ready to serve.
7. 7 Just before serving, pipe the filling into the shells from both ends. Dip the ends in the remaining chocolate chips and dust with powdered sugar.

Tips & Notes

• Drain the ricotta for at least 4 hours. Wet ricotta makes a runny cannoli filling that soaks the shells within minutes.
• Roll the gluten-free cannoli dough very thin between plastic wrap. Thin dough blisters and turns crisp in the oil, while thick dough stays tough.
• Fill the cannoli at the last minute. Unfilled shells keep for 2 days in an airtight tin, but filled ones soften within an hour.

Common questions