Cannoli Recipe

Flour: The base for the cannoli shells, providing structure and texture.

Sugar: Adds sweetness to both the dough and the filling.

Salt: Enhances the overall flavor of the dough.

Vegan butter: Provides richness and helps create a flaky texture in the shells.

White wine: Adds flavor and helps achieve the right dough consistency.

Apple cider vinegar: Contributes to the dough's texture and flavor.

Vegetable oil: Used for frying the cannoli shells to a golden brown.

Vegan ricotta: The creamy base for the filling, providing a rich and smooth texture.

Powdered sugar: Sweetens the filling and adds a smooth consistency.

Vanilla extract: Enhances the flavor of the filling with a subtle vanilla note.

Mini vegan chocolate chips: Adds a delightful chocolatey crunch to the filling.

When rolling out the dough, ensure it is as thin as possible without tearing. This will help achieve a crisp and delicate cannoli shell. Additionally, when wrapping the dough around the cannoli molds, make sure to seal the edges well with water to prevent them from opening during frying.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the cannoli shells slightly healthier.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a subtle caramel flavor.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• cold and cubed vegan butter - Substitute with coconut oil: Coconut oil can mimic the fat content and texture of vegan butter while adding a slight coconut flavor.

• white wine - Substitute with apple juice: Apple juice can provide the necessary acidity and sweetness without the alcohol.

• apple cider vinegar - Substitute with lemon juice: Lemon juice can provide the same acidity and tanginess as apple cider vinegar.

• vegetable oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it ideal for frying.

• vegan ricotta - Substitute with blended tofu: Blended tofu can achieve a similar creamy texture and can be flavored to mimic ricotta.

• powdered sugar - Substitute with maple syrup powder: Maple syrup powder adds a unique sweetness and can be a less processed alternative.

• vanilla extract - Substitute with vanilla bean paste: Vanilla bean paste provides a more intense vanilla flavor and includes the visual appeal of vanilla bean specks.

• mini vegan chocolate chips - Substitute with cacao nibs: Cacao nibs offer a more intense chocolate flavor and are less processed, adding a crunchy texture.

• To keep your cannoli fresh and crispy, store the cannoli shells and filling separately. Place the cannoli shells in an airtight container at room temperature. They will stay crisp for up to 2-3 days.

• For the filling, transfer it to a sealed container and refrigerate. The vegan ricotta mixture will remain fresh for up to 3 days. When ready to serve, simply pipe the filling into the cannoli shells.

• If you need to store filled cannoli, place them in a single layer on a baking sheet and cover loosely with plastic wrap. Store in the refrigerator for up to 1 day. Note that the cannoli shells may soften slightly due to the moisture from the filling.

• To freeze cannoli shells, arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the shells to a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw at room temperature before filling.

• The filling can also be frozen. Place the vegan ricotta mixture in a freezer-safe container and freeze for up to 1 month. Thaw in the refrigerator overnight and stir well before using.

• For best results, avoid freezing filled cannoli as the shells will become soggy. Always fill the cannoli just before serving for the perfect crunch and creamy texture.

• Preheat your oven to 350°F (175°C). Place the cannoli shells on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes until they regain their crispiness. Be careful not to overheat, as you don't want the vegan ricotta filling to melt.

• For a quicker method, use an air fryer. Set it to 350°F (175°C) and place the cannoli shells inside. Heat for 3-5 minutes, checking frequently to ensure they don't overcook.

• If you prefer a more gentle reheating method, use a toaster oven. Set it to 350°F (175°C) and place the cannoli shells on a tray. Heat for 5-7 minutes, keeping an eye on them to maintain their texture.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the cannoli shells in the skillet and warm them for 2-3 minutes on each side, ensuring they become crispy again without burning.

• If you're in a rush, you can use the microwave, though it's not the best method for maintaining crispiness. Place the cannoli shells on a microwave-safe plate and heat on medium power for 20-30 seconds. This method is best for a quick fix but may result in a softer shell.

• Mixing bowl: Used to combine the dry ingredients and mix the dough.

• Pastry cutter: Helps to cut in the cold vegan butter into the dry ingredients until crumbly.

• Rolling pin: Essential for rolling out the dough thinly to form the cannoli shells.

• Round cookie cutter: Used to cut the rolled-out dough into circles.

• Cannoli molds: Metal tubes around which the dough is wrapped to form the shape of the cannoli shells.

• Frying pan: Used to heat the oil and fry the cannoli shells until golden brown.

• Tongs: Handy for removing the fried cannoli shells from the hot oil.

• Paper towels: Placed on a plate to drain excess oil from the fried cannoli shells.

• Piping bag: Used to pipe the vegan ricotta filling into the cooled cannoli shells.

• Spatula: Useful for mixing the vegan ricotta, powdered sugar, and vanilla extract until smooth.

• Measuring cups: Essential for accurately measuring the ingredients.

• Measuring spoons: Used for measuring smaller quantities of ingredients like sugar, salt, and vanilla extract.

Prepare the filling: Mix the vegan ricotta, powdered sugar, and vanilla extract ahead of time and store in the fridge.

Uniform shape: Use a round cookie cutter to ensure all dough circles are the same size, speeding up the wrapping process.

Preheat oil: Start heating the vegetable oil while you roll out the dough to save time.

Chill the dough: Chill the dough for exactly 30 minutes to ensure it’s easy to work with and doesn’t stick.

Use a piping bag: Fill a piping bag with the ricotta mixture for quick and easy filling of the cannoli shells.