Gluten-Free Cannoli Shells

In the bowl of a stand mixer whisk together the flour, cornstarch, arrowroot and potato flour. Cut in the butter and mix until it resembles crumbs.

Add the sugar, cinnamon and xanthan gum. Slowly pour in the wine as you mix it in. Add the egg and honey and mix to combine.

Add the milk 1 tablespoon at a time until the dough begins to hold together.

Form dough into a ball and wrap with plastic wrap. Refrigerate for an hour.

Divide the dough into 4 equal-sized pieces. Place 1 of the four sections of dough onto 1 piece of parchment paper. Place another piece of parchment on top of the dough. Roll out dough as thinly as possible; the standard thickness seems to be a dime.

For the next step you can simply eyeball or I cut out a piece of cardboard into an oval shape about 4 inches long. Place the cardboard onto the dough and cut out the dough with a knife or pastry roller.

Loosely wrap the oval of dough around a cannoli form and brush the overlapping edge with the beaten egg to seal it. Repeat with the other 3 sections of dough.

Heat a Dutch oven over medium high heat and add the canola oil. Use a thermometer! Heat the oil to between 320 F and 400 F.

Fry one cannoli in the oil for about 2 minutes. This cooks very quickly! Keep an eye on it—you want a nice golden hue. Remove it from the oil with a spatula. Drain on paper towels and repeat the process with all the dough. I let the cannoli cool for a few minutes before I removed the form.

Notes:
– You will need 4 cannoli forms (or you can re-use the same one for each) to complete this recipe.
– Fill the cannoli only when you are about to eat them so they do not get soggy.
– Adapted from Norpro and Gluten Free Girl.