Nut-Free Classic Italian Cannoli

Savor the timeless charm of Italy with this Nut-Free Classic Italian Cannoli recipe—perfect for those seeking to enjoy a traditional dessert without the risk of nuts. Featuring a crisp, golden pastry shell wrapped around a luscious, creamy ricotta filling speckled with sweet mini chocolate chips, this nut-free twist on the beloved classic is both indulgent and allergy-conscious. The dough, enriched with a hint of cocoa and white wine vinegar, is rolled to delicate perfection before being fried to a satisfying crunch. Filled just before serving, these cannoli are finished with a dusting of powdered sugar for a show-stopping, yet approachable dessert. Ready in just over an hour, this recipe yields 12 decadent treats, making it an ideal choice for celebrations or an everyday indulgence. Bring an authentic taste of Italy to your kitchen with this easy-to-follow, nut-free recipe!

Nutriscore Rating: 47/100

Prep Time:40 mins

Cook Time:25 mins

Total Time:65 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 2 tablespoons Granulated sugar
• 1 tablespoon Unsweetened cocoa powder
• 0.5 teaspoon Salt
• 3 tablespoons Unsalted butter
• 1 tablespoon White wine vinegar
• 1 Large eggs
• 0.5 cup Water
• 4 cups Oil for frying
• 2 cups Ricotta cheese
• 0.75 cup Powdered sugar
• 1 teaspoon Vanilla extract
• 0.5 cup Mini chocolate chips

Directions

Step 1

In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, and salt. Mix well.

Step 2

Add the butter to the flour mixture and use a pastry cutter or your fingers to incorporate it until the mixture resembles coarse crumbs.

Step 3

Mix in the white wine vinegar and egg, then add water gradually, mixing until a rough dough forms.

Step 4

Transfer the dough to a lightly floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.

Step 5

Heat the oil in a deep pan to 350°F (175°C).

Step 6

While the oil is heating, divide the dough into two parts. Roll one part out to 1/8-inch thickness on a floured surface. Cut into 4-inch circles.

Step 7

Wrap each circle around a cannoli form, sealing the edges with water. Ensure they are tightly secured.

Step 8

Fry the shells in batches for about 2-3 minutes or until golden brown. Remove and drain on paper towels. Allow to cool completely, then gently remove the forms.

Step 9

To prepare the filling, in a medium bowl, beat ricotta cheese, powdered sugar, and vanilla extract until smooth and creamy.

Step 10

Fold in the mini chocolate chips.

Step 11

Once the shells are cooled, use a piping bag to fill each with the ricotta mixture.

Step 12

Dust the filled cannoli with powdered sugar before serving.

Nutrition Facts

Serving size	2075.4 grams (2075.4g)

Amount per serving	% Daily Value*
Calories	10749

Total Fat 1053.70g	1351%
Saturated Fat 198.50g	993%
Polyunsaturated Fat 0.00g
Cholesterol 581mg	194%
Sodium 1762mg	77%
Total Carbohydrate 360.70g	131%
Dietary Fiber 11.30g	40%
Total Sugars 137.90g
Protein 90.50g	181%

Vitamin D 40IU	200%
Calcium 2134mg	164%
Iron 16mg	88%
Potassium 935mg	20%

*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: 84.0%

Protein: 3.2%

Carbs: 12.8%