Finally, delicious Gluten Free Cannoli are within reach. And you can have them in the comfort of your own home without any risk of cross contamination.
Need more gluten-free dessert recipes? You’re going to love our cannoli cheesecake and these fried gluten-free donuts (real deal!), easy gluten-free tiramisu, gluten-free apple fritters, gluten-free apple pie jars, gluten-free lemon drizzle cake.
Why I love these cannolis:
- Fun to make - I love making these cannolis as much as I love to eat them. They’re an Italian classic that feels fancy, but surprisingly easy to put together when you have an easy recipe like this one. And if you love making pastries as much as I do, you’ll love making the BEST gluten-free pop tarts as well.
- Versatile - Cannolis are a fantastic way to experiment with different fillings and flavors. You can add a fruity twist with just a splash of a fruity simple syrup that pairs well with the chocolate in this recipe.
- Delicious - If I’m being completely honest, the flavor is the biggest reason I make and eat these cannolis. With a crunchy, fried exterior and a sweet, creamy filling, I just can’t get enough! Much like these gluten-free chocolate chip cookies.
How to make gluten-free cannolis:
Combine: In a large mixing bowl, combine the gluten-free flour, ¼ cup confectioners sugar, cinnamon, and salt. Mix well.
Add: Next, you’ll add the softened butter to the dry ingredients. Use your fingers or a pastry cutter to incorporate the butter into the flour mixture until it resembles coarse crumbs.
Pour: Gradually pour in the marsala wine into the butter and flour mixture. Stir continuously until a dough forms. If the dough is too dry, you can add a little more wine, one tablespoon at a time, until it comes together.
Knead: Transfer the dough onto a lightly floured surface and knead it for a few minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
Prepare: While the dough is resting, you’ll prepare the filling. In a separate bowl, combine the ricotta cheese and ½ cup confectioners sugar. Mix until smooth and well combined. Then fold in the chocolate chips until evenly distributed. Place the filling in the refrigerator until ready to use.
Roll: After the dough has rested, roll it out on a floured (gluten free, of course) surface till it’s about ⅛ inch thick. Use a round cutter or a glass to cut out circles from the dough.
Heat: Next, you’ll heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Form: Wrap each dough circle around a cannoli tube, overlapping the edges slightly, and press to seal. You can use a little water to help seal the edges if necessary.
Fry: Carefully place the wrapped cannoli tubes into the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes. Use tongs to remove the cannoli shells from the oil and transfer them to a paper towel-lined plate to drain and cool.
Remove: Once the shells have cooled completely, gently slide them off the cannoli tubes.
Fill: Just before serving, fill each cannoli shell with the prepared ricotta cheese filling. You can use a piping bag or spoon to fill the shells.
Serve: Dust the filled cannoli with additional confectioners sugar if desired, and serve immediately.
Make Ahead, Freezing, and Reheating Instructions:
Make ahead: Make the cannoli shells according to directions and let them cool. Save the shells for when you’re ready to serve. Don’t fill them until you’re ready to serve.
Freezing: You can freeze the shells just fine! The texture may become a bit softer, especially after two weeks in the freezer, but you can freeze them for up to three months. Don’t fill them until you’re ready to serve.
Reheating: Just pull the cannoli tubes out of the freezer and thaw. Then fill and serve!
Recipe Variations:
- Chocolate dipped - Once cooled, dip the ends of each cannoli in melted chocolate (and chopped nuts if you like). Then fill with whatever filling you desire.
- Dried fruit - Mix some freeze dried raspberries or strawberries into the filling just before filling for a tangy pop of flavor.
- Simple syrup - Serve with a dipping bowl of simple syrup for a sweet and fruity splash to dip your cannoli in.
- Coconut - Add some shredded coconut to your filling for a different twist. If you dip the ends in melted chocolate, then tip them into coconut as well.
More desserts to love:
- Old fashioned peaches and cream dessert
- Gluten-free Mexican wedding cookies (snowball cookies)
- Gluten-free desserts (23+ recipes)
- Gluten-free apple cake
- The best gluten-free brownies (chewy & fudgy)
Need an EASY and delicious breakfast, lunch, dinner or dessert?
Take a look at my Sheet Pan Meals and More!
NEED MORE GOODNESS? Follow me on Facebook, Instagram, Pinterest, and Twitter for great recipes, entertaining ideas and more!
Gluten Free Cannoli
Ingredients
Cannoli Shells
- 2 cups Gluten-free flour
- ¼ cup Confectioners sugar
- 1 teaspoon Cinnamon
- ¼ teaspoon Salt
- 3 tablespoon Butter
- ¾ cup Marsala wine
Filling
- 21 oz Ricotta cheese
- ½ cup Confectioners sugar
- 1 cup Chocolate chips
Instructions
- In a large mixing bowl, combine the gluten-free flour, ¼ cup confectioners sugar, cinnamon, and salt. Mix well to combine.
- Add the softened butter to the dry ingredients and use your fingers or a pastry cutter to incorporate it into the flour mixture until it resembles coarse crumbs.
- Gradually pour in the marsala wine, stirring continuously until a dough forms. If the dough is too dry, you can add a little more wine, one tablespoon at a time, until it comes together.
- Transfer the dough onto a lightly floured surface and knead it for a few minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
- While the dough is resting, prepare the filling. In a separate bowl, combine the ricotta cheese and ½ cup confectioners sugar. Mix until smooth and well combined. Then fold in the chocolate chips until evenly distributed. Place the filling in the refrigerator until ready to use.
- After the dough has rested, roll it out on a floured surface to about ⅛ inch thickness. Use a round cutter or a glass to cut out circles from the dough.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Wrap each dough circle around a cannoli tube, overlapping the edges slightly, and press to seal. You can use a little water to help seal the edges if necessary.
- Carefully place the wrapped cannoli tubes into the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes. Use tongs to remove the cannoli shells from the oil and transfer them to a paper towel-lined plate to drain and cool.
- Once the shells have cooled completely, gently slide them off the cannoli tubes.
- Just before serving, fill each cannoli shell with the prepared ricotta cheese filling. You can use a piping bag or spoon to fill the shells.
- Dust the filled cannoli with additional confectioners sugar if desired, and serve immediately.
Judi says
What is the weight of your 2 cups of flour? With all the different gluten-free flours, it’s very helpful to know the weight of the ingredients rather than just the volume.
Chandice says
I just do volume but I love the idea of adding weight. Thank you for that suggestion.
Mariah says
My family and I are obsessed with these! They were easier to make than I expected.. 😊