Vegan Cannoli

• 份量: 12 servings
• 准备时间: 2 hours
• 总时间: 2 hours 20 minutes

配料

2 cups (240g) all-purpose flour

1 tablespoon granulated sugar

¼ teaspoon salt

4 tablespoon cold vegan butter

3 tablespoon Just egg

2 tablespoon water

¼ cup marsala wine

Canola oil, for frying

14 oz. extra-firm tofu, drained and pressed

1 teaspoon miso paste

2 tablespoon olive oil

½ teaspoon salt

8 oz. vegan cream cheese, softened

1 cup (120g) powdered sugar

Zest of 1 medium lemon

1 teaspoon vanilla extract

¼ teaspoon cinnamon

⅓ cup vegan mini chocolate chips, plus more for dipping

Powdered sugar, for dusting

步骤

Mix together the all-purpose flour, granulated sugar, and salt in a large mixing bowl until well combined.

Add the vegan butter and work it into the dough with your fingertips or pastry cutter until it resembles breadcrumbs.

Add the Just egg, water, and wine, and mix together until it forms a shaggy dough.

Turn the dough out onto a floured work surface and lightly knead until it comes together in a ball. If the dough is too sticky, add a bit more flour, but the dough shouldn’t need too much flour or kneading.

Transfer the ball of dough to a lightly oiled bowl and place in the fridge to rest for at least 30 minutes.

Meanwhile, make the filling. Add the tofu, miso paste, olive oil, and salt to a food processor. Process until smooth.

Transfer the mixture to a large bowl along with the vegan cream cheese, powdered sugar, lemon zest, and cinnamon. Using an electric hand mixer, beat the mixture on medium speed until well combined.

Fold in the mini chocolate chips. Transfer the filling to a pastry bag and set in the fridge to chill.

Fill a medium saucepan about halfway with oil. Heat the oil to 350°F.

Remove the dough from the fridge and place on a floured work surface. Using a rolling pin, roll the dough out until it’s about 1/16” thick. Use a 4” diameter cookie cutter (or similar-sized bowl and knife) to cut out circles of dough.

Wrap each circle of dough around a cannoli mold. Make sure to press the two edges together with a bit of Just Egg (or water) so the cannolis don’t unfold while frying.

Once the oil is heated to 350°F, carefully place 1 or 2 cannoli in the oil at a time. They should only need to fry for about one minute. Once golden brown and crispy, use tongs to remove the cannoli from the oil and place on a paper towel-lined plate.

Use a towel and your tongs to carefully remove the cannoli from the tube. Continue for all the cannoli and allow them to cool completely before filling.

When you’re ready to fill, insert the pastry bag in the cannoli and fill on both ends of the cannoli.

Optional: Fill a small bowl with mini chocolate chips. Dip the ends of the cannoli into the chocolate chips to coat. Dust with powdered sugar and enjoy!