Gluten Free Cream Puffs With Cannoli Filling are sweet, tender, stuffed with an irresistible cannoli cream filling and topped with just a sprinkle of powdered sugar. Enjoy this traditional French pastry with an Italian twist, or fill it with whatever sweet treat you’re craving. You won’t believe how deceptively easy they are to make, and your guests won’t be able to tell they’re gluten free!
Oh, gluten free cream puffs, how much do I love thee?
A lot. The answer is a lot.
When I originally decided to make a gluten free cream puff, I was honestly anticipating a semi-difficult recipe. Novice chefs could take it on, or the more experienced home-cook. It turns out, to my welcomed surprise, that these were actually incredibly easy to make! Hooray, I love when that happens!
So much so, that I plan on recreating this recipe for an upcoming Halloween party I’ll be attending. Which makes me wonder how these might hold up stuffed with pumpkin pie filling…
The cannoli filling in these gluten free cream puffs really hit the spot. I made a double batch, so I had some left over from last week’s Easy Cannoli Stuffed French Toast Recipe, and thought they’d work great in a gluten free pastry option. And they did!
The cannoli cream here is really quite simple. Mascarpone (usually found in the grocery store either by the cream cheese or in the specialty cheese section), ricotta cheese, powdered sugar and some flavor extract. You literally just mix it all together and refrigerate it. I used a hand mixer, which made the work considerably easier.
I love my hand mixer. It’s easier to clean than a stand mixer, and you have more control over the mixing process. But that’s just me.
Mmmmm… delicious memories of pastries gone by…
I’ve been gluten free for 14 years, and I’ve only ever found one bakery that made gluten free pastries look, taste and feel the way a pastry should. Shabtai Gourmet Gluten Free (yes, they deliver). I’m partial to the Ring Tings. But they don’t have cream puffs! Alas…
I’m sure there are some great local bakeries that hit it home in the pastry department. If you know of one, be sure to leave me a comment so I can check it out!
Unfortunately, the price is just not cost effective when you’re trying to feed a party full of people. I shudder a little bit when I think of the price of the gluten free wedding cake Andrew and I will be buying next year.
As for a regular party, I have a lot of gluten free friends and family members, otherwise I might consider buying the regular stuff for them and one box of GF pastry for others.
That’s where these Gluten Free Cream Puffs With Cannoli Filling comes in!
The best part is (you know, besides for generally being delicious), these gluten free cream puffs don’t fall apart like other gluten free breads and pastries do. I used Bob’s Red Mill All-Purpose Flour, so it may be their flour mixture that helps. They’re not paying me to say that, I genuinely like the product.
I’m also loving these Gluten Free Flakey Pastries from Fearless Dining to go with these!
Alright, let’s get to the recipe already!
Gluten Free Cream Puffs With Cannoli Filling are sweet, tender, stuffed with an irresistible cannoli cream filling and topped with just a sprinkle of powdered sugar. Enjoy this traditional French pastry with an Italian twist, or fill it with whatever sweet treat you're craving. You won't believe how deceptively easy they are to make, and your guests won't be able to tell they're gluten free!
- 1 cup milk
- 1 cup gluten free all-purpose flour
- 8 tbsp unsalted butter
- 3 large eggs
- 1/4 tsp salt
- 8 oz mascarpone
- 8 oz ricotta cheese
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp cinnamon
- Preheat oven to 400ºF.
- In a mixing bowl add mascarpone, ricotta, vanilla extract, almond extract, powdered sugar and cinnamon. Mix all ingredients together until well combined. Refrigerate until puffs are ready.
- In a sauce pan over medium-low heat add butter, milk and salt. Slowly bring to a boil.
- Once boiling, add flour and stir quickly. When a dough-ball forms, remove from heat.
- Stir in eggs one at a time, completely mixing one in before adding the next, until all eggs are incorporated into the dough. Stir until dough is completely smooth.
- On a lightly greased (or non-stick) baking sheet drop dough in 1-2 inch balls, leaving at least an inch between each ball.
- Bake for 20-25 minutes, or until golden brown an cooked through. Remove from oven and allow to cool.
- Once cooled, cut pastries in half and evenly distribute cannoli filling among pastries, about 2 tbsp filling each.
When adding eggs, you can use a hand mixer or a stand mixer with a wide paddle.
You can also pipe the filling into the puffs using a pastry bag. Make a small hole in the pastry and pipe the filling directly into the puff.
**Nutrition Per Puff**