Gluten Free Cannoli

Gluten-Free Cannoli

Gluten-Free Cannoli


  • Cannoli Shells
  • 1 18-oz. package GeeFree puff pastry dough

  • 1 tablespoon sugar (or any granular substitute)

  • 1/8 teaspoon cinnamon (optional)

  • 1 egg, lightly beaten (for egg wash)

  • 4 or more cups canola oil (or any oil for frying)

  • round cookie cutter (use size that will cut to fit around the cannoli form)

  • cannoli forms

  • Cannoli Filling
  • 2 cups ricotta cheese

  • 2/3 cup sugar (or any granular substitute)

  • 1/2 teaspoon vanilla

  • mini semi-sweet chocolate chips (optional)

  • chopped pistachios (optional)

  • sprinkles (optional)


  • Take the dough out of freezer the night before and place it in the refrigerator. When you’re ready to start the recipe, take the dough out of the refrigerator.

  • Preheat oil to 375 F.

  • Take one sheet of dough and place the sugar and cinnamon in the middle of the sheet. Fold in half, and then fold again.

  • Dust counter with gluten-free flour. Potato starch works best, but any gluten-free flour will do.

  • Begin to knead the dough, mixing all the ingredients thoroughly. Flatten the ball of dough slightly and cut it in half.

  • Take one half and roll out to approximately 1/8” thick. Dust as needed.

  • Use a round cutter, and cut as many circles as you can. Re-roll the dough till finished, and then repeat with other half of dough.

  • Mold cut-out circle of dough around cannoli form, making sure that you seal the ends extremely well. Pierce sealed edge with a fork several times to keep cannoli together during frying.

  • Place carefully into oil and fry for 4 minutes.

  • Take cannoli out of pot and drain off excess oil. Let cool to room temperature, and then remove cannoli form.

  • When cannoli shells are cooled, mix filling ingredients and put into a piping bag. Fill each cannoli and add any optional treats to the ends of the cannoli. Enjoy!