These amazing vegan cannoli taste just like the classic Sicilian pastry! With a super flaky pastry formed into tubes and filled with a creamy dairy free ricotta filling, no one will know these cannoli are entirely vegan, eggless, and dairy free! Based on my great grandpa’s recipe!
- 2 cups (250 grams) all purpose flour
- 1/4 cup (67 grams) salted vegan butter, cubed and chilled
- 3 tbsp granulated sugar
- 1/4 cup (50 mL) vegan non-alcoholic white wine (or marsala wine if you’d like to use the classic version)
- 1/3 cup (65 grams) dairy free unsweetened yogurt
- Vegan “egg wash” ( 1 tbsp soy milk + 1 tbsp maple syrup)
Vegan Ricotta Filling:
- 1 cup (226 grams) vegan butter, room temperature
- 4 cups powdered sugar
- 3 ounces thick vegan dairy free yogurt (I used a heavy coconut cream yogurt)
- 1 tsp vanilla extract (optional 1/2 tsp vanilla powder)
- Dash of cinnamon
- 1 cup chocolate chips
- Optional: 1 cup chopped pistachios
- Please read through all instructions before beginning.
- Prep: You’ll make the cannoli shells first, followed by the filling. Make sure that you have the cannoli forms and cookie cutter. If you can’t find them in stores or online, here is a way to make DIY cannoli forms.
- Make the cannoli shell dough: In a food processor, process together the flour and vegan butter until you reach a slightly sandy mixture. Add in the granulated sugar, non-alcoholic wine, and dairy free yogurt. Blend again until a smooth dough forms, about 2 minutes. Form the dough into a flat disk, and wrap the dough in parchment paper or plastic wrap and chill in the fridge for 30 minutes to 1 hour. Line two baking sheets with parchment paper.
- While the dough is chilling: lightly grease each cannoli form with coconut oil or melted vegan butter. Be careful not to grease them too much though, as you don’t want the shells to slide while baking. Whisk together the vegan “egg wash” and set aside.
- Roll and shape the cannoli shells: Once the dough is chilled, flour a clean surface and rolling pin. Place the dough onto the floured surface, and roll the dough out to be about 1/8″ thick. Try to get the dough as thin as possible without breaking it. Use a 3″ or 4″ cookie cutter, and cut as many shells as you can from the dough. You can re-roll the scraps for remaining shells. Take one cut out shell and wrap it tightly around a cannoli form. Press the edges together enough for them to seal, then brush with the vegan “egg wash”. Place the cannoli shell onto the baking sheet and repeat for the remaining shells.
- Bake the shells: Place the baking sheets into the freezer to chill while the oven preheats to 400F. When the oven is preheated, place the baking sheets into the oven. Carefully watch the shells with the oven light on to make sure they’re not sliding down. If they are, you can remove the baking sheet quickly and carefully with oven mitts push the shells back up and sealed. Bake for 20-25 minutes, or until lightly golden.
- Remove the shells from the oven: Allow the shells to cool on the cannoli forms and rest on the baking sheet. Once fully cooled, begin to make the filling.
- Make the vegan ricotta filling: In a large bowl with a hand mixer or using a stand mixer with whisk attachment, cream the butter until light in color, about 3 minutes. Add in the powdered sugar 1 cup at a time while you continue to mix, stopping to scrape down the sides every so often. Then add in the dairy free yogurt, vanilla extract, and cinnamon. Cream together until fluffy. Remove the bowl from the stand mixer and add in the chocolate chips. Fold together until even distributed.
- Pipe the ricotta filling into the shells: Remove the shells from the molds. Spoon the filling into a piping bag with star tip or open tip attached. Pipe the filling into each side of the cannoli and sprinkle with chocolate chips if desired.
- Serve and enjoy! Dust with powdered sugar, serve and enjoy! Store any leftovers in an airtight container in the fridge for up to 5 days.