Cannoli

Ingredients

• 15 oz Ricotta cheese (whole milk)
• 1 cup Gluten-free all-purpose flour blend (with xanthan gum)
• 1/2 cup Rice flour
• 1/2 cup Powdered sugar
• 1 Egg
• 1 Egg yolk
• 2 tbsp Marsala wine
• 2 tbsp Olive oil
• 1 tsp Vanilla extract
• 1/4 tsp Cinnamon
• 1 tsp Orange zest
• 1/2 cup Chocolate chips (mini)
• 1/4 cup Candied orange peel (finely chopped)
• 3 cups Vegetable oil (for frying)

Instructions

1. 1

   In a bowl, combine ricotta cheese with powdered sugar, vanilla extract, cinnamon, and orange zest. Mix well until smooth and creamy.

2. 2

   Fold in the mini chocolate chips and candied orange peel. Cover and refrigerate for at least 2 hours to allow flavors to meld.

3. 3

   In a separate bowl, whisk together the gluten-free flour blend, rice flour, egg, egg yolk, Marsala wine, and olive oil until a dough forms.

4. 4

   Knead the dough on a lightly floured surface for 2-3 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

5. 5

   Roll out the dough very thinly (about 1/16 inch thick). Use a round cookie cutter (3-4 inch diameter) to cut out circles.

6. 6

   Wrap each circle around a cannoli form (metal tubes). Secure the edges with a dab of water.

7. 7

   Heat vegetable oil in a deep pot to 350°F (175°C). Carefully fry the cannoli shells until golden brown, about 2-3 minutes per side.

8. 8

   Remove the shells from the oil and place them on a paper towel-lined plate to drain. Let cool completely before removing the cannoli forms.

9. 9

   Once cooled, carefully remove the cannoli forms and fill each shell with the ricotta filling using a piping bag or spoon.

10. 10

    Garnish the ends of the cannoli with extra chocolate chips or powdered sugar before serving.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.