Description
These vegan cannoli are just like the authentic Sicilian cannoli from your favorite Italian bakery, but without the eggs and dairy! They’re made with a light and airy pastry shell that’s piped full of a sweet and creamy vegan ricotta filling. Dust with a generous layer of powdered sugar and enjoy while fresh and crispy.
Ingredients
Cannoli shells:
- 2 cups (240g) all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 4 tablespoon cold vegan butter
- 3 tablespoon Just egg
- 2 tablespoon water
- ¼ cup marsala wine
- Canola oil, for frying
Filling:
- 14 oz. extra-firm tofu, drained and pressed
- 1 teaspoon miso paste
- 2 tablespoon olive oil
- ½ teaspoon salt
- 8 oz. vegan cream cheese, softened
- 1 cup (120g) powdered sugar
- Zest of 1 medium lemon
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ⅓ cup vegan mini chocolate chips, plus more for dipping
- Powdered sugar, for dusting
Instructions
- Mix together the all-purpose flour, granulated sugar, and salt in a large mixing bowl until well combined.
- Add the vegan butter and work it into the dough with your fingertips or pastry cutter until it resembles breadcrumbs.
- Add the Just egg, water, and wine, and mix together until it forms a shaggy dough.
- Turn the dough out onto a floured work surface and lightly knead until it comes together in a ball. If the dough is too sticky, add a bit more flour, but the dough shouldn’t need too much flour or kneading.
- Transfer the ball of dough to a lightly oiled bowl and place in the fridge to rest for at least 30 minutes.
- Meanwhile, make the filling. Add the tofu, miso paste, olive oil, and salt to a food processor. Process until smooth.
- Transfer the mixture to a large bowl along with the vegan cream cheese, powdered sugar, lemon zest, and cinnamon. Using an electric hand mixer, beat the mixture on medium speed until well combined.
- Fold in the mini chocolate chips. Transfer the filling to a pastry bag and set in the fridge to chill.
- Fill a medium saucepan about halfway with oil. Heat the oil to 350°F.
- Remove the dough from the fridge and place on a floured work surface. Using a rolling pin, roll the dough out until it’s about 1/16” thick. Use a 4” diameter cookie cutter (or similar-sized bowl and knife) to cut out circles of dough.
- Wrap each circle of dough around a cannoli mold. Make sure to press the two edges together with a bit of Just Egg (or water) so the cannolis don’t unfold while frying.
- Once the oil is heated to 350°F, carefully place 1 or 2 cannoli in the oil at a time. They should only need to fry for about one minute. Once golden brown and crispy, use tongs to remove the cannoli from the oil and place on a paper towel-lined plate.
- Use a towel and your tongs to carefully remove the cannoli from the tube. Continue for all the cannoli and allow them to cool completely before filling.
- When you’re ready to fill, insert the pastry bag in the cannoli and fill on both ends of the cannoli.
- Optional: Fill a small bowl with mini chocolate chips. Dip the ends of the cannoli into the chocolate chips to coat. Dust with powdered sugar and enjoy!
Notes
- If you are making the cannoli in advance, fill just before serving so they don’t get soggy!
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Italian
