Egg Free Cannoli

I get requests for so many egg free dessert recipes and Cannoli was the most requested. For me, converting this recipe to egg free was very easy and I was able achieve perfect result in very first attempt. Usually, some recipes take few efforts to get it right but I really enjoyed making this recipe.
 The shells are pretty simple to make, and taste so much better than the ready-made shells you buy in the Italian markets. I use 100% organic grape juice instead of Marsala wine and also without egg.
 

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Egg Free Cannoli



Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins


Servings: 20

Author: Bhavna


Ingredients
FOR CANNOLI SHELLS
All purpose flour 2 Cup (32 tbs)
Sugar 1 Tablespoon
Unsweetened baking cocoa 1 Tablespoon
Ground cinnamon 1/4 Teaspoon
Salt 1/2 Teaspoon
Vegetable oil/Olive oil 3 Tablespoon
White wine vinegar 1 Teaspoon
Grape juice/Water 1/2 Cup (8 tbs)
Oil 1 Cup (16 tbs) (For deep frying)
FOR CREAM FILLING
Mascarpone cheese/Cream cheese 8 Ounce
Powdered sugar 2/3 Cup (10.67 tbs)
Heavy whipping cream 2 Cup (32 tbs)
Orange extract 2 Drop (Optional)
Orange zest 1 Tablespoon
FOR PEANUT BUTTER NUTELLA FILLING
Peanut butter 1/4 Cup (4 tbs)
Nutella 1/4 Cup (4 tbs)
Powdered sugar
Instructions
MAKING
In a large bowl, add in flour, salt, cinnamon powder and cocoa powder. Mix thoroughly.
Add in the oil, water and white wine vinegar; mix well with hands.
Drizzle grape juice little at a time and make dough. Cover with a damp cloth and let it rest for 5 – 10 minutes.
After 10 minutes, make small balls from the dough and roll to make a sheet as shown in the video.
Wrap around the cannoli mold and seal the edges with water. Heat oil in a deep pan and deep fry until crispy.
Take out the cannoli shells over a kitchen towel and let it cool, after that transfer to a cooling wrack.
Meanwhile, prepare the cream filling – using a stand mixer, cream together mascarpone cheese and powdered sugar.
Pour in the heavy whipping cream and mix until it forms stiff peak.
For the peanut butter nutella filling – in a medium bowl, mix together all the ingredients using a spoon.
FINALIZING
Fill the shells with cream filling or peanut butter nutella filling and garnish with some mini chocolate chips.
SERVING
13. Serve as dessert.

Notes
Shells can be made ahead of time. They stay great for up to a week in air tight container. I fill them the day I want to serve.