rants & recipes

Vegan Cannolis

Posted by ataraktos on 2011-08-07

We've had these cannoli forms for a while and other than confusing would-be terrorists, we haven't done much with them. So let there be vegan cannolis!

Mix dry ingredients:
  • 175 grams all-purpose flour
  • 15 grams sugar
  • 1/8 tsp cinnamon
  • 1/8 tsp salt
  • 8 grams ener-G dry egg replacer
With a fork, completely mix in:
  • 30 grams vegan margarine
Mix and knead in:
  • 85 grams red wine

Wrap in plastic and let rest in refrigerator for 30 minutes.

Roll out to 1/8th inch thick with a pasta roller, adding flour to prevent sticking. Cut into 3.5 inch circles with round cutters.

Cannoli dough cut into rounds:

Roll up onto cannoli forms. Press the joined end with fingers to seal.

Dough on the cannoli forms:

Heat peanut oil to 360°F. Drop cannoli shells in and cook until brown (a little more than 2 minutes). Remove with tongs; let drain; place on paper towels to cool. Before completely cooled, remove the shell using a fork to hold the cannoli form. The form will still be hot; be careful.

Cooked shells: These worked out fairly well, but next time I plan to:
  • Roll out a little thinner
  • Use a cornstarch slurry to help seal them, as some of them unrolled on me.
Cannoli Frosting Filling:
  • 4 tbsp vegan margarine
  • 4 tbsp shortening
  • 4 tbsp vegan cream cheese
  • 1/4 tsp lemon juice
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 1/4 cup vegan mini chocolate chips
The filling was difficult to pipe because the chocolate chips did not fit through the tip. Eventually we gave up on piping and spooned the remaining (chocolate-chip-abundant) filling in. Filled shells: After applying traditional chopped pistachios to the ends:

They were crunchy and sweet, but the filling was just frosting-like, and I suspect not much like the traditional ricotta. Next time, for the frosting, I may try cashew ricotta for the filling base.

This amount of dough made 13 cannolis. If some of them had not unfolded in the oil, I don't think this would have been quite enough filling - maybe I would have needed 1.25 times the filling recipe.

Shell recipe adapted from a cannoli shell recipe in Professional Baking, filling from this post.