Gluten-Free Cannoli with Ricotta and Dark Chocolate Chips
Crisp gluten-free cannoli shells filled with a sweet ricotta and dark chocolate chip mixture, finished with a dusting of powdered sugar. This italian-inspired desserts (gluten-free) ready in about 105 minutes layers gluten-free flour blend, granulated sugar, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups gluten-free flour blend
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 4 tbsp, cold and cubed unsalted butter
- 1 egg yolk
- 1/3 cup white wine
- 1 1/2 cups, drained well ricotta cheese
- 1/2 cup, plus more for dusting powdered sugar
- 1 tsp vanilla extract
- 1/2 cup mini dark chocolate chips
- for frying vegetable oil
Instructions
- Step 1: In a food processor, pulse 1 1/2 cups gluten-free flour blend, 2 tbsp granulated sugar, and 1/4 tsp salt until combined. Add 4 tbsp cold cubed unsalted butter and pulse until mixture resembles coarse crumbs.
- Step 2: Add 1 egg yolk and 1/3 cup white wine to the flour mixture, pulsing until dough forms a ball; wrap in plastic wrap and refrigerate for 1 hour.
- Step 3: On a lightly floured surface, roll dough to 1/8-inch thickness and cut into 4-inch circles. Wrap each circle around a metal cannoli tube, sealing edges with a little water.
- Step 4: Heat vegetable oil in a deep pot to 350°F. Fry cannoli shells on the tubes until golden and crisp, about 2-3 minutes. Drain on paper towels, then carefully slide shells off tubes.
- Step 5: In a bowl, mix 1 1/2 cups well-drained ricotta cheese with 1/2 cup powdered sugar and 1 tsp vanilla extract until smooth. Fold in 1/2 cup mini dark chocolate chips.
- Step 6: Just before serving, pipe ricotta filling into each cooled shell and dust with additional powdered sugar.
Frequently asked questions
How long does Gluten-Free Cannoli with Ricotta and Dark Chocolate Chips take to make?
Total time is about 105 minutes (90 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Gluten-Free Cannoli with Ricotta and Dark Chocolate Chips?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Gluten-Free Cannoli with Ricotta and Dark Chocolate Chips?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Gluten-Free Cannoli with Ricotta and Dark Chocolate Chips for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Gluten-Free Cannoli with Ricotta and Dark Chocolate Chips gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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