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Gluten-free cannoli pastries served sprinkled with sugar
Delicious Italian cannoli, gluten-free version

Gluten-free cannoli

Author: Flavelo
Recipes Cakes and Desserts
Gluten intolerance is no reason to miss out on the wonders of Italian confectionery! With gluten-free flour blends and a little trick (vinegar), you can achieve the same blistered, crispy pastry that is the trademark of cannoli. The ricotta filling is naturally gluten-free, so the only challenge is creating the 'shell'. This recipe ensures the dough doesn't crumble during shaping and bakes to a perfect crunch.
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
⌛ Total Time 55 mins
🍽️ Servings 6 servings
🔥 Calories 280 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Metal cannoli tubes (moulds)
  • Rolling pin
  • Deep pan for frying
  • Round cutter

Allergen Information

⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Mix the flour, cornflour, 50g of icing sugar and the salt.

Tip: The cornflour lightens the dough so it doesn't become too heavy or rubbery.
2 ✓

Add the egg, oil, vinegar, and the water little by little. Knead until it comes together but isn't sticky. Wrap in cling film and rest in the fridge for 30 minutes.

Tip: The acidity of the vinegar reacts during frying, helping blistering and loosening the structure.
3 ✓

Meanwhile, mix the filling: ricotta, vanilla, orange peel.

Tip: The drier the ricotta, the better!
4 ✓

Roll out the dough very thinly (approx. 2 mm). Cut out circles, wrap them around the metal tubes, and seal at the join with a drop of water or egg.

Tip: Thin dough is the secret to crispiness.
5 ✓

Fry in plenty of hot oil until golden brown (approx. 3 minutes). Remove, let cool slightly, then slide off the mould.

Tip: Do not try to pull it off while hot, as the soft pastry may deform. As it cools, it hardens.
6 ✓

Before serving, fill with the cream and roll in granulated sugar (or dust with icing sugar).

Tip: Serve immediately for a crispy experience.

Recipe FAQ

The dough falls apart when rolling.
Gluten-free dough is more fragile. Roll it out between two sheets of cling film or baking parchment so it doesn't stick or tear.
The pastry opened up during frying.
You didn't seal it well enough. Use egg white as glue at the join and press it together firmly.
The pastry didn't blister.
You missed out the vinegar or the dough wasn't thin enough. Acid and thinning are needed for the bubbles.

Ingredients

  • 200 g Gluten-free flour blend (for pastry)
  • 50 g Icing sugar
  • 1 tbsp Cornflour
  • 0.5 tsp Salt
  • 1 Egg
  • 1 tbsp Olive oil
  • 1 tsp White wine vinegar
  • 120 ml Water (as much as needed)
  • 250 g Ricotta cheese
  • 1 tbsp Vanilla sugar
  • 2 tbsp Candied orange peel
  • 100 g Granulated sugar (for dusting)
  • 300 ml Oil for frying