Gluten Free Cannoli with Air Fryer Option Recipe

Introduction

These gluten free cannoli are a delightful twist on a classic Italian treat, offering crisp, delicate shells filled with a creamy ricotta filling. Whether you prefer deep frying or using an air fryer, this recipe brings flavorful, crispy results perfect for any occasion.

Ingredients

• For the shells:
• 4 cups (560g) Kim’s gluten free flour blend (or another high-quality gf flour blend)
• 2 tablespoons brown sugar
• ¼ teaspoon kosher salt
• 3 tablespoons softened butter
• 2 large egg yolks
• ½ teaspoon nutmeg
• 2 teaspoons cinnamon
• 1¼ cups (300ml) sweet Marsala wine (or 1 tablespoon white vinegar plus grape juice to make 1¼ cups)
• Gluten free canola oil spray (if air frying)
• Canola oil, vegetable oil, shortening, or lard (if deep frying)
• For the filling:
• 3 cups homemade ricotta cheese (or well-drained store-bought)
• 1 cup (200g) granulated sugar
• 1 tablespoon vanilla extract
• ½ teaspoon cinnamon
• Mini chocolate chips, chopped maraschino cherries, and/or chopped pistachios (optional)
• For garnish:
• Powdered sugar for dusting
• Additional cherries, chocolate chips, and/or pistachios for ends

Instructions

1. Step 1: In a stand mixer bowl with the paddle attachment, combine the gluten free flour blend, brown sugar, kosher salt, cinnamon, and nutmeg. Add the softened butter and egg yolks, mixing until the texture is crumbly.
2. Step 2: Slowly pour in the Marsala wine (or vinegar and grape juice mixture) while mixing on low speed. Continue until the dough comes together and cleans the sides of the bowl. The dough should be very stiff; adjust liquid as needed.
3. Step 3: Form the dough into a ball, wrap it in plastic wrap, and let it rest for about 30 minutes.
4. Step 4: Divide the dough in half. Roll out one half at a time very thin—almost paper thin—using a rolling pin or pasta roller. Cut circles using a 6-inch cutter (or 4-inch for smaller shells).
5. Step 5: Place a cannoli tube on a dough circle and spray with gluten free canola oil spray. Wrap the dough around the tube loosely and seal the edge with leftover egg whites using a brush or fingertip, pressing firmly to secure.
6. Step 6 (Air Fryer option): Preheat your air fryer to 400°F. Spray the basket with cooking spray and arrange the cannoli shells inside. Spray the tops of the shells and air fry for about 6 minutes. Adjust timing as needed based on your air fryer.
7. Step 6 (Deep Fry option): Heat oil in a heavy pot over medium heat to 350°F. Using tongs, carefully lower 3-4 cannoli forms into the oil and fry until golden, about 2-4 minutes. Drain on paper towels and carefully slide the shells off the forms. Allow forms to cool before reusing.
8. Step 7: To prepare the filling, ensure ricotta is well drained by placing it in a cheesecloth-lined sieve refrigerated overnight if homemade or store-bought.
9. Step 8: Using a stand mixer with the whisk attachment, beat the drained ricotta until creamy. Gradually add sugar, cinnamon, and vanilla extract. Whip at medium-high speed until smooth and thick, resembling buttercream.
10. Step 9: Fill a pastry bag with the ricotta cream and pipe it into the cooled cannoli shells. Dip the ends into mini chocolate chips, cherries, or pistachios if desired.
11. Step 10: Dust the filled cannoli with powdered sugar and serve immediately.

Tips & Variations

• Only fill the cannoli shells right before serving to prevent sogginess.
• Store leftover dough wrapped tightly in plastic wrap in the fridge for up to 4 days or freeze for up to 3 months.
• For a non-alcoholic variation, use white vinegar and grape juice instead of Marsala wine.
• Customize the filling by adding orange zest or a splash of liqueur for extra flavor.

Storage

Store cannoli shells at room temperature for up to one week in an airtight container. Keep the ricotta filling refrigerated in a sealed container or pastry bag for up to 3 days. Fill shells just before serving to keep them crisp. Leftover filled cannoli are best eaten the same day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cannoli shells without an air fryer?

Yes, deep frying is the traditional method and works beautifully for these gluten free shells. Use a heavy pot with oil heated to 350°F and fry the shells until golden brown.

How do I ensure my ricotta filling isn’t watery?

Drain your ricotta cheese well by placing it in a cheesecloth-lined sieve in the refrigerator overnight. This removes excess moisture, giving a thick, creamy filling ideal for piping into the shells.

Gluten Free Cannoli with Air Fryer Option Recipe

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★★★★★

4.7 from 63 reviews

This Gluten Free Cannoli recipe offers a delicious twist on the classic Italian dessert, featuring crispy, thin gluten-free shells filled with a creamy, sweet ricotta filling. You can either deep fry the shells traditionally or use an air fryer for a lighter, convenient option. The filling is fluffy and smooth with hints of cinnamon and vanilla, complemented by optional mix-ins like chocolate chips, cherries, and pistachios. Perfect for those following a gluten-free diet who crave authentic Italian flavors.

• Author: Isla
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 12–16 cannoli shells depending on size 1x
• Category: Dessert
• Method: Air Frying
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Shells:

• 4 cups (560g) Kim’s gluten free flour blend (or another high-quality gluten free flour blend)
• 2 tablespoons brown sugar
• ¼ teaspoon kosher salt
• 3 tablespoons softened butter
• 2 large egg yolks
• ½ teaspoon nutmeg
• 2 teaspoons cinnamon
• 1¼ cups (300ml) sweet Marsala wine (or 1 tablespoon white vinegar plus enough grape juice to make 1¼ cups)
• Gluten free canola oil spray (if air frying)
• Canola oil, vegetable oil, shortening, or lard (if deep frying)

For the Filling:

• 3 cups homemade ricotta cheese (or well drained store-bought ricotta)
• 1 cup (200g) granulated sugar
• 1 tablespoon vanilla extract
• ½ teaspoon cinnamon
• Mini chocolate chips, chopped maraschino cherries, and/or chopped pistachios (optional)

For Garnish:

• Powdered sugar for dusting
• Additional cherries, chocolate chips, and/or pistachios for ends

Instructions

1. Prepare the Shell Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine gluten-free flour blend, brown sugar, kosher salt, cinnamon, and nutmeg. Add softened butter and egg yolks, mixing until the mixture resembles coarse crumbs. Gradually pour in the Marsala wine while mixing on low speed until the dough forms a stiff ball and cleans the sides of the bowl. Adjust liquid slightly if needed due to humidity.
2. Rest the Dough: Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for about 30 minutes to hydrate and relax.
3. Roll and Cut the Shells: Divide the dough in half. Roll out one half at a time on a lightly floured surface until nearly paper thin, or use a pasta roller for even thinness. Using a 6-inch round cutter (or 4-inch for smaller shells), cut out circles from the dough.
4. Form Shells on Cannoli Tubes: Place a cannoli tube on one dough circle and lightly spray with gluten-free canola oil. Wrap the dough circle loosely around the tube and seal the edges with leftover egg whites using a brush or fingertip, pressing firmly to secure.
5. Cook the Shells – Air Fryer Method: Preheat your air fryer to 400°F (204°C). Lightly spray the air fryer basket with cooking spray, place cannoli forms with dough wrapped inside, and spray the tops as well. Air fry for approximately 6 minutes, adjusting time as needed based on your air fryer model, until shells are golden and crisp. Air fry one at a time initially to perfect timing.
6. Cook the Shells – Deep Frying Method: Heat oil (canola, vegetable, shortening, or lard) in a large, heavy-duty pot over medium heat to 350°F (177°C). Using tongs, carefully lower 3-4 cannoli forms into the hot oil and fry for 2-4 minutes or until golden brown. Remove and drain on paper towels. Carefully slide cannoli shells off the tubes once cooled enough to handle. Allow cansoli tubes to cool before reusing.
7. Prepare the Ricotta Filling: Drain ricotta cheese thoroughly by placing it in a cheesecloth-lined sieve over a bowl and refrigerating overnight to remove excess moisture.
8. Mix the Filling: Transfer drained ricotta to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until creamy and loosened. Gradually add granulated sugar, cinnamon, and vanilla extract. Increase speed to medium-high and whip until the mixture is smooth and resembles thick buttercream frosting. Optionally fold in mini chocolate chips, chopped maraschino cherries, and/or chopped pistachios.
9. Fill the Cannoli Shells: Fill a pastry bag fitted with a large plain tip or a gallon-size zip-top bag with the ricotta cream. Pipe the filling into each cannoli shell carefully. Dip the ends into desired toppings like chopped pistachios, chocolate chips, or cherries.
10. Garnish and Serve: Dust filled cannoli with powdered sugar and serve immediately for best texture and flavor.

Notes

• Fill the cannoli shells just before serving to prevent sogginess. Store the ricotta cream in the fridge in a pastry bag or zip-top bag until ready to use.
• Cannoli shells can be stored at room temperature, tightly covered, for up to one week.
• The dough can be refrigerated up to 4 days wrapped in plastic wrap or frozen (well wrapped) for up to 3 months. Thaw overnight in the refrigerator before rolling and frying.
• Adjust Marsala wine liquid slightly depending on local humidity to achieve a stiff dough consistency.
• When air frying, test cooking times one at a time to find perfect crispness for your specific air fryer.

Keywords: Gluten Free Cannoli, Air Fryer Cannoli, Italian Dessert, Ricotta Cannoli, Dairy Dessert, Gluten Free Dessert