INGREDIENTS
Shells
2 cups all-purpose flour
1 1/2 Tbsp white sugar
1/4 tsp salt
2 Tbsp unsalted butter, cold (miko’s brand)
1 flex egg (1 tbsp ground flex seed and 2 1/2 tbsp water)
1/2 cup white grape juice + 1 Tbsp vinegar
Filling
2 cups Daiya Brand cream Cheese
1 cup powdered sugar
1 tsp cinnamon
1 tsp vanilla
1 lemon Juiced
Chocolate Sauce
1/2 cup Chocolate chips
1/4 cup Sugar
1 tsp Vanilla Extract
Garnish
mini chocolate chips
Shaved Almonds
Chopped pistachio
Powder Sugar
Mint leaves
INSTRUCTIONS
Cannoli
Add flour, sugar and salt to a mixing bowl. Combine ingredients. Add butter and mix with mixer until no large clumps remain.
Mix in grape juice and flex egg. Transfer dough to a greased bowl and allow to rest for 30 minutes.
Heat a large pot with vegetable oil. Oil should reach 345-355F.
Roll dough out onto a floured surface. Dough should be very thin (about 1/16-inch). Use a 4 inch cookie cutter to cut dough out.
Grease cannoli forms and wrap dough circles around each form. Brush half of the dough with an egg white and press dough around the form.
Carefully place each shell in the preheated oil. Fry until golden brown, about 1-2 minutes.
Remove shells from oil using metal tongs. Place on a paper towel. Use paper towels to remove the shells from the cannoli forms. Allow shells to cool before adding filling.
Filling :
Mix together cream cheese, powdered sugar, cinnamon and vanilla. (use hand mixer if needed)
Scoop filling into a pastry bag. Pipe filling into the cannoli shells.
Dip filled cannoli into toping of choice and sprinkle with powdered sugar.