Cannoli
by Daniel Brassloff
Make gluten-free allergen-friendly cannolis like a pro using our mix and this recipe!
Category
Italian
Servings
2
Prep Time
15 minutes
Cook Time
15 minutes
Our go-to cannoli recipe! Crunchy crackery shells with a creamy and smooth filling. Makes 12 cannolis.
Author:Freed Foodies

Ingredients
1 12oz pouch of our mix
3 tbsp granulated sugar
3/8 tsp cinnamon
3 tbsp unsalted butter
4 tbsp white wine
1 whole egg
1 egg's worth of egg white
vegetable oil
16 oz ricotta cheese
1/2 cup marscapone cheese
1/2 cup powdered sugar
1 cup heavy cream
1 tsp vanilla extract
1/4 tsp kosher salt
1/2 cup mini chocolate chips
For The Shells
For The Filling
Directions
Filling
Drain ricotta by placing it in a fine mesh strainer set over a large bowl.
Let it drain in the refrigerator for at least an hour.
In a large bowl, using a hand mixer or stand mixer, beat heavy cream and 1/2 of your measured powdered sugar until stiff peaks form.
In another large bowl, combine ricotta, mascarpone, remaining powdered sugar, vanilla, orange zest, & salt.
Fold in your newly-made whipped cream using a spatula.
Cover using plastic wrap and refrigerate for at least an hour before using.
Shells
In a large bowl, whisk together our mix, sugar, and cinnamon.
Cut butter into flour mixture until pea-sized (massaging the cubes of butter into the mixture with your hands).
Add wine and whole egg and mix until a dough forms.
Knead a few times to help the dough come together.
Pat into a flat circle, then wrap inplastic wrap and refrigerate at least 1 hour.
On a lightly floured surface (using some of the leftover flour mix), divide dough in half.
Roll one half out to 1/8" thick. Use4" circle cookie cutter or similar tool to cut out the dough & repeat.
Wrap dough around cannoli molds and brush egg white (using your egg brush) where the dough meets to seal together.
Frying (Deep Fry or Air Fry)
Deep Fry
In a large pot over medium heat, heat about 2" o foil to 360°F. Working in batches, add cannoli molds with dough on them to oil and fry, turning occasionally, for about 2 minutes or until golden. Remove from oil and place on a paper towel-lined plate. Let cool slightly.
When cool enough to handle, gently twist the shells off of their molds.
Place filling in a pastry bag fitted with an open star tip (ziploc bags may be used similarly). Pipe filling into shells, then dip ends in mini chocolate chips.
Air Fry
Working in batches, place molds with dough on them the in basket of your air fryer and cook at 350°F for 12 minutes.
When cool enough to handle, gently twist the shells off of their molds.
Place filling in a pastry bag fitted with an open star tip (ziploc bags may be used similarly). Pipe filling into shells, then dip ends in mini chocolate chips.
Recipe Note
Did you know that the largest cannolo recorded weighed approximately 262.5 lbs?
Tools Kneaded
- cannoli shell molds
- an egg brush
- a fine mesh strainer
- two large bowls
- a spatula
- hand mixer or stand mixer
- a 4" circle cookie cutter or similar tool
- a pastry or Ziploc bag fitted with a star tip
- a whiska knife
- a large pot
- plastic wrap