Is there anyone who loves Italy and this delicious Italian delicacy that comes from Sicily? My husband has been buying them regularly at an Italian shop here in Prague, so I created a gluten-free version for him and our son. I improvised a bit because there is lard in the original recipe and we don’t like to use it in sweets,  so I replaced it with butter.

This recipe can make about 12 pieces of dough with a diameter of 7 cm

  • 250 g flour Schaer mix B
  • 40ml of melted butter
  • 25g sweetener
  • 120ml water
  • egg white
  • frying oil

From all the ingredients, make a smooth dough and roll out thinly to about a 1/4 inch thick.

Use a circular cookie cutter, cup, or bowl, to cut the dough and wrap it around a tube. Seal the edges with a little beaten egg white.

Heat the oil in a pan and drop one or two cannoli shells into the hot oil and cook until golden. Remove from the pan, Transfer to a paper towel lined plate or cooling rack.  Cool and gently slide the cannoli shell from the tube.


  • 1/2 of a package of ricotta
  • 1/2 pack of mascarpone
  •  of half lemon
  • ­sweetener

Mix ricotta and mascarpone with the rest of ingredients. Chill in the fridge for 30 minutes and then fill carefully. Dip the ends in chocolate chips or pistachios, or raspberries and sprinkle with a little extra powdered sugar if desired. Chill until you are ready to serve.

Glutenfree canolli