Crunchy on the outside, smooth and creamy in the middle, and the perfect treat to end the day.
These Gluten-Free Vegan Cannolis are free from the top eight allergens and simple to make.
My Gluten Free Chocolate Chip Cookies are also super simple to make.
Gluten Free Cannolis
We are headed to Europe in a few months and all I can think about is gelato and cannolis. The only problem is that we probably won't find gluten-free cannolis, but I'm sure as heck going to try.
I will be doing tons of research to make sure we know where we are eating.
I'll also bring some of our favorite snacks and mixes, like Enjoy Life Foods Pizza Crust, so I can make pizza and these Gluten-Free Vegan Cannolis, in case we're in a city that doesn't have the gluten-free version for us. I try to be prepared, just in case.
You're probably wondering what pizza dough mix has to do with these Gluten-Free Vegan Cannolis.
EVERYTHING. The pastry for cannolis can lend a super thin cookie-like cannoli shell, or a slightly thicker and chewy/puffy cannoli shell.
I like a balance to my cannoli shells and used the Enjoy Life Foods Pizza Crust to make these cannolis. Crunchy on the outside, chewy in the middle, and filled with a mock cream-cheese filling, these are my new favorite treat. And they're free from the top eight allergens.
I've used the Enjoy Life Foods pizza crust mix before and I love how easy it is to work with.
The dough isn't sticky like a lot of gluten-free pizza mixes. If it is, you may have added a touch too much water.
Just add a tablespoon or two of gluten-free flour and your dough will be back on track. Easy-peasy.
What other pizza crusts can I use?
Honestly, this one is the best I've tried with this recipe but if it's out of stock, or you can't find it you can also use Bobs Red Mill Pizza crust mix.
The dough for these Gluten-Free Vegan Cannolis is just as easy to work with as regular pizza dough. I rolled it out to less than ⅛th of an inch when I was testing how thin I could make it.
I used a 4" biscuit cutter to cut out my cannoli circles before peeling them off the parchment paper and wrapping them around the cannoli tubes.
If you don't have cannoli tubes, you can order some off Amazon (affiliate link), or make smaller circles, and use a muffin, or mini muffin pan.
Press the dough into cups in your muffin pan, bake them at 350F for 12-15 minutes, and fill the centers with cream. You'll have cannoli cups and they'll still be super tasty.
Sometimes the cannoli shells stick to the tubes.
If you buy the ones I purchased you can squeeze the tubes together and the cannoli shell will pop off. I haven't tried other cannoli tubes but I suggest letting them cool completely before you work them off.
What can I use for the filling instead of yogurt and sour cream?
A few brands make a dairy-free ricotta. You could make a more traditional cannoli filling with the ricotta and some powdered sugar. The other option is to let this filling sit in the refrigerator for a couple of house. It will help it thicken.
My filling was a little runny, what I can do to thicken it?
It may be the brand of dairy-free yogurt that you used. You can add more powdered sugar and refrigerate it or you can switch to using a dairy-free ricotta.
I used the entire box of pizza mix and got about 30 cannolis. You don't have to make that many. You can easily cut this recipe in half.
Store any leftover Gluten-Free Vegan Cannolis in an airtight container in the refrigerator for up to three days.
I'll be surprised if they last that long.
If you make these cannolis please stop back by and let me know what you think!
For the cannoli shells:
- 1 box Enjoy Life Foods Pizza Crust Mix
- 2 tablespoons granulated sugar
- 1 ½ teaspoons ground cinnamon
- 2 tablespoons oil
- 1 ⅓ cup water
For the filling:
- ½ cup dairy-free butter, room temperature
- ½ cup palm shortening
- ¼ cup vegan sour cream or unsweetened dairy-free yogurt
- 3 cups powdered sugar
- In a large mixing bowl whisk pizza crust mix, sugar, and cinnamon.
- Add oil and water and mix until combined. You will need to work it with your hands and form a dough ball.
- Cover the bowl and refrigerate for 30 minutes.
- While your dough is chilling, combine the dairy-free butter, palm shortening, vegan sour cream, and powdered sugar in a medium mixing bowl. Beat until smooth and creamy. Place in the refrigerator until you are ready to use.
- Knead the dough ball a couple of times. Divide the dough into two balls and roll each ball out onto a large piece of parchment paper until ⅛-1/4 inch thick.
- Using a 4" biscuit cutter, cut circles for the cannoli's. Repeat until all the dough is used.
- Wrap one dough circle around each cannoli tube, pressing the dough together at the top (pictured above).
- Add vegetable oil to a large pot or saucepan over medium heat. Once it reaches 350 degrees F, carefully drop 2-3 cannoli tubes with dough into the hot oil. Fry for 3-4 minutes, flipping them over for even cooking. Remove with a slotted spoon to the paper towel. Repeat until all cannoli shells are fried.
- Once cooled, remove the cannoli tubes, and fill each cannoli with cream. I inserted a piping nozzle into one end, filled, and then inserted the nozzle into the other end to finish filling them.
- If desired, dust with powdered sugar or sprinkle on a some Enjoy Life Mini Chips.
Amount Per Serving: Calories: 234Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 9mgSodium: 244mgCarbohydrates: 31gFiber: 1gSugar: 13gProtein: 3g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.