Gluten free Cannoli with ricotta and cocoa shortcrust pastry
Cannoli are a typical dessert of the Sicilian tradition.
They are fried waffles stuffed with sheep’s milk ricotta, chocolate chips and candied fruit.
Between stories and legends, it is said that it is a typical Carnival dessert, even if it is now eaten at any time of the year.
I love Sicilian desserts and as a lover of ricotta, I couldn’t help but make my Gluten free Cannoli with ricotta and cocoa shortcrust pastry.
My version will be similar to the original but only lighter.
The shortcrust pastry base was made with the scented peel of mandarin , with natural gluten-free flours and also butter free, suitable for lactose intolerant and for those like me, who love to eat with taste without too many sacrifices.
I recommend that you use a ricotta that is of excellent quality. It is fine both sheep, cow or even goat, it all depends on your tastes.
Ready to experience a new version of Gluten free Cannoli with ricotta?
150 g of Oat Flour GF.
100 g of Rice Flour
20 g of Almond Flour
10 g of unsweetened cocoa powder
15 g Acacia Honey
30 g of Coconut Oil
100 g of zero fat Greek yogurt
1 Mandarin peel
Q.b. Vanilla flavor
1 pc of Himalaya salt
1 Egg + 1 Yolk
½ teaspoon of Baking soda
For the filling:
750 g of lactose-free Ricotta
2 Mandarin peel
Q.b. Vanilla flavor
2 sp. of Acacia Honey
For inside frosting:
80 g Dark chocolate 85%
In a bowl, the sifted flours, cocoa, salt and mix.
Add the yogurt, grated mandarin peel, vanilla and honey, continue mixing with a wooden spoon. Pour in the eggs, baking soda and finally the coconut oil, previously melted in the microwave. Continue to work the dough quickly with your hands, obtaining a smooth and homogeneous dough. Wrap the shortcrust pastry in cling film and let it rest for 50/60 minutes in the refrigerator.
Preheat the oven 180 degrees.
After the resting time, take the pastry and work it with a rolling pin on the floured work surface (to prevent the pastry from sticking to the surface and the rolling pin), to obtain a thin sheet.
With the help of a 10 cm dough bowl, make many discs, with each disc, wrap the cannoli mold, taking care to join the two ends well. (grease the molds with a little coconut oil, to avoid sticking).
On a baking sheet covered with parchment paper, arrange the cannoli, cook them for 15/20 minutes at 180 degrees.
After the cooking time, take them out of the oven and let them cool on a rack. Melt the chocolate in a bain-marie, as soon as the cannoli have cooled, with the help of a pastry brush, cover the inside with the chocolate glaze. Transfer them to the refrigerator for about 30 minutes.
Meanwhile, prepare the ricotta, in a bowl add the ricotta, honey, grated tangerine peels and vanilla. Mix the ingredients well and transfer them to a pastry bag.
After 30 minutes, fill the cannoli with the ricotta cream, serve with a sprinkling of icing sugar and chopped pistachios.