Friday, November 6, 2015

Gluten-Free Cannoli's stuffed with a Pumpkin Ricotta Filling

Happy Friday y'all!! 

These cannoli's are seriously SO delicious and decadent, you all need to make them as soon as possible! I was so excited when I first tasted them, I experimented with different ingredients one day in the kitchen and they turned out awesome! The cannoli shells are soft with a little crispiness to it, slightly sweet, and so perfect. The filling taste like a pumpkin cheesecake! It's creamy with the perfect amount of sweetness to it! You all seriously need to make these cannoli's... like today!!! 

My cannoli shells have amazing taste & texture thanks to WEDO banana flour and my favorite gluten-free all purpose flour blend. These cannoli's do take some time to make, but the end result is totally worth it! It's hard to only eat one!!! 

Gluten-Free Cannoli's stuffed with a Pumpkin Ricotta Filling (yields 21 cannoli's)
Cannoli Shell Ingredients:
  • 1 1/2 cups all-purpose gluten free flour blend 
  • 1/4 cup wedo banana flour
  • 1 teaspoon xanthan gum
  • pinch of salt
  • 3/4 cup lukewarm water
  • 4 tablespoons grassfed butter, softened
  • 3 tablespoons white balsamic vinegar
  • 1/4 cup raw cane sugar
  • coconut oil for frying
Pumpkin Ricotta Filling Ingredients:
  • 2 cups ricotta cheese
  • 1 cup marscapone cheese
  • 1 cup pumpkin puree
  • 1 cup organic powdered sugar
  • 1/4 cup pumpkin coconut milk
  • 1 teaspoon pumpkin pie spice
  • pinch of salt
  • optional: dust with powdered sugar, cinnamon, and dip ends in dark chocolate chips. 
Whisk together flours, xanthan gum, salt and raw sugar in a large bowl. Add in butter, warm water, and vinegar and combine into a dough. If the dough is too crumbly, add in a little more water until dough is pliable. Roll into a ball, wrap in plastic wrap tightly and let sit on counter while we make the filling.

Whip together ricotta cheese, marscapone cheese, coconut milk and pumpkin puree in a stand mixer for about 2 minutes. Once whipped and fluffy, add in powdered sugar, salt and pumpkin pie spice. Whip again until everything is thoroughly combined. Place filling in fridge to get firm while we shape and fry the cannoli shells.

Take dough out of plastic wrap and place on a plastic wrap lined and floured surface. Split dough into two balls. Roll out each into a large circle, as thin as you can. Take a cup and cut dough into small circles. Roll each circle into a larger and thinner circle. Repeat steps until all dough is used up.

Wrap dough around cannoli tubes. Heat about 3 inches of coconut oil in a large pot over medium heat. Once all oil is melted and hot, add 2 cannoli shells at a time and fry for about 4 minutes. Flip cannolis halfway once each side are golden brown and crisp. Remove from oil and place on a paper towel lined baking sheet. Once slightly cooled, slide shell off cannoli tubes. If you wait until shells are completely cooled, they may stick to the cannoli tubes.

Once all cannoli shells are fried and cooled, it's time to fill them with the pumpkin ricotta filling! Place filling in a pipping bag and fill cannoli shells. Dip ends in chocolate chips and dust with powdered sugar, and cinnamon. Devour! 


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