Egg Free Cannoli Rolls | Easy Dessert for Partys

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

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
1. In a large bowl, add in flour, salt, cinnamon powder and cocoa powder. Mix thoroughly.
2. Add in the oil, water and white wine vinegar; mix well with hands.
3. Drizzle grape juice little at a time and make dough. Cover with a damp cloth and let it rest for 5 – 10 minutes.
4. After 10 minutes, make small balls from the dough and roll to make a sheet as shown in the video.
5. Wrap around the cannoli mold and seal the edges with water. Heat oil in a deep pan and deep fry until crispy.
6. Take out the cannoli shells over a kitchen towel and let it cool, after that transfer to a cooling wrack.
7. Meanwhile, prepare the cream filling – using a stand mixer, cream together mascarpone cheese and powdered sugar.
8. Pour in the heavy whipping cream and mix until it forms stiff peak.
9. For the peanut butter nutella filling – in a medium bowl, mix together all the ingredients using a spoon.
FINALIZING
10. Fill the shells with cream filling or peanut butter nutella filling and garnish with some mini chocolate chips.
SERVING
11. 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.