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.
 

Egg Free Cannoli

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
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.