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
- 30 grams vegan margarine
- 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.
- 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
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.