Gluten-Free Pistachio Cannoli

Indulge in the irresistible charm of Gluten-Free Pistachio Cannoli, a modern twist on the classic Italian dessert, now crafted for gluten-free lifestyles. These delicate pastry shells, made from a rich cocoa-infused gluten-free dough and lightly fried to golden perfection, are filled with a luscious pistachio ricotta cream. The filling is a harmonious blend of velvety ricotta, finely chopped pistachios, a hint of vanilla, fragrant orange zest, and pops of dark chocolate chips. With the flaky crunch of the shell complementing the creamy, nutty filling, this dessert is as decadent as it is gluten-friendly. Perfect for special occasions or sumptuous treats, these cannoli are sure to impress. Dust with powdered sugar for an elegant finish and relish these iconic delights, now made accessible to everyone.

Nutriscore Rating: 52/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 12

Ingredients

• 180 grams Gluten-free flour blend
• 2 tablespoons Cocoa powder
• 50 grams Granulated sugar
• 0.5 teaspoon Salt
• 50 grams Unsalted butter, chilled and diced
• 1 Egg, lightly beaten
• 60 milliliters Marsala wine
• 450 grams Ricotta cheese
• 100 grams Powdered sugar
• 100 grams Shelled unsalted pistachios, finely chopped
• 1 teaspoon Vanilla extract
• 1 teaspoon Orange zest
• 50 grams Dark chocolate chips
• 500 milliliters Vegetable oil

Directions

Step 1

In a large bowl, whisk together the gluten-free flour, cocoa powder, granulated sugar, and salt. Cut in the cold, diced butter using a pastry blender or fingertips until the mixture resembles coarse crumbs.

Step 2

Add the beaten egg and Marsala wine to the flour mixture. Stir until dough forms. Knead the dough briefly on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Step 3

While the dough chills, prepare the filling. In a medium bowl, combine ricotta cheese, powdered sugar, pistachios, vanilla extract, and orange zest. Mix until smooth. Fold in the dark chocolate chips. Cover and refrigerate until ready to use.

Step 4

Divide chilled dough into two portions. Roll each portion out on a gluten-free floured surface to a thickness of about 1/8 inch. Cut dough into 4-inch circles using a round cutter.

Step 5

Wrap each dough circle around a cannoli mold, sealing the edges with a bit of water.

Step 6

Heat the vegetable oil in a deep pan over medium heat to 350°F (180°C). Carefully fry one or two cannoli shells at a time until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Let cool slightly, then remove molds.

Step 7

Once all shells are fried and cooled, spoon the pistachio ricotta filling into a piping bag fitted with a wide nozzle. Pipe the filling into each shell from both ends.

Step 8

Dust filled cannoli with extra powdered sugar before serving. Enjoy these gluten-free delights immediately or refrigerate briefly until serving.

Nutrition Facts

Serving size	1586 grams (1586.0g)

Amount per serving	% Daily Value*
Calories	7036

Total Fat 600.00g	769%
Saturated Fat 135.50g	678%
Polyunsaturated Fat 284.10g
Cholesterol 571mg	190%
Sodium 1719mg	75%
Total Carbohydrate 385.30g	140%
Dietary Fiber 23.60g	84%
Total Sugars 185.70g
Protein 95.10g	190%

Vitamin D 66IU	328%
Calcium 2067mg	159%
Iron 14mg	77%
Potassium 2250mg	48%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.8%

Protein: 5.2%

Carbs: 21.1%