This is a mind blowing treat. Whether you have never had cannoli before or you have, this time consuming, homemade version is incredible!!! The fresh shells are extremely delicate and crisp. The chocolate hazelnut filling is super rich so if thats not your thing maybe choose a different filling... however it is so yummy I could eat bowls of it all day. I left the hazelnut in bigger chunks because I like the texture but if you prefer it smooth just blend it for longer. I used some store bought vegan mascarpone and ricotta cheese but if you cant get your hands on them or they seem super over priced there are some great recipes on the web that use cashews, coconut cream, etc. I hope you enjoy these!
Ingredients (makes around 20)
the shells
125g (1 cup) flour
1 tsp kosher salt
1/8 tsp cinnamon
25g (2Tbs) vegan butter
1 Tbs white distilled vinegar
42g aquafaba
28g water
oil for frying (I used sunflower oil)
chocolate hazelnut filling
100g chocolate
130g hazelnuts
170g ricotta
124g mascarpone
1 Tbs powdered sugar
Instructions
1. In a small bowl rub the butter into the flour, salt, and cinnamon. Once the butter is combined add the vinegar, aquafaba and water. Mix everything together until a shaggy dough is formed, dump the dough onto a clean surface and knead for 5-7 minutes or until it becomes a smooth and stretchy dough. Cover and leave in the fridge for four hours or overnight.
2. Toast the hazelnuts in an oven at 350F until they are golden and fragrant. Take off as much of the skins as possible and transfer them to a food processor or bender along with the chocolate chips. Blend until the mixture comes to your desired consistency and then add the ricotta, mascarpone and sugar. Bend until everything is combined. Transfer to a covered bowl or container and keep in the fridge until you are ready to use it.
3. Using a rolling pin or pasta machine, roll out the cannoli dough very thin (got to 6 on my pasta machine). Cut into 4" circles and roll onto the cannoli tubes. Preheat the frying oil to 350F. Once it comes to temperature carefully put in your cannoli. Fry until cannoli are golden and bubbly, remove from the oil and transfer on to a wire cooling rack. Repeat until all the cannoli is fried.
4. Once the cannoli shells have cooled, fill them and serve. They are best eaten within an hour after being filled.
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