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!
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.
Notes
Click on the time in the instructions to start a timer!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**