There is an Italian dessert by the name of cannoli that consists of a deep-fried pastry shells filled with sweetened ricotta cheese. I altered this traditional dessert and created a savory cannoli, perfect for an appetizer. I filled mine with creamy ricotta cheese, peas, and basil. You can either make this soy-free or dairy-free. They make perfect appetizers for a party. I’m thinking New Year’s Eve!
Savory Gluten Free Cannoli Appetizers
Turn traditional gluten free cannoli shells into an amazing appetizer!
- 1 recipe Gluten Free Cannoli Shells, thinly rolled dough and cooked at 350ºF
- 3 cups frozen peas
- 1 cup gluten-free ricotta cheese (or gluten-free silken tofu, for dairy-free)
- 5 fresh basil leaves (or equivalent flat-leaf parsley)
- 1/2 teaspoon salt, or more to taste
- Fresh parsley or basil, for garnish (optional)
- Make the cannoli shells as instructed in the recipe, but cook them at 350ºF instead of 375. Set them aside to drain and cool. If you wish to serve them standing up, wrap the shell around the bottom of one side of the 7/8 inch cannoli forms to form a pocket. (However, you can also use smaller forms. They're just harder to fill.) If you choose to make cylinders (open on both sides), that's okay too. Just follow the instructions as indicated in the cannoli shell recipe. You can also roll them so that points of the square dough pieces are at the ends, creating points as shown in the photo.
- Boil the peas in a saucepan of boiling water according to instructions on the package. Drain and allow to cool. Refrigerate to speed up this process.
- Combine the peas and all of the remaining ingredients in a food processor and puree until smooth. Refrigerate until ready to serve.
- When ready to serve, fill each cannoli shell with the filling. Garnish the top of each with parsley or basil. You can also use pistachio nuts.
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