Cannoli Shell - Waffle Iron Made and Low-Sugar
This low-sugar recipe is for one cannoli shell so multiply the ingredients by how many cannolis you want to make that are regular size 4" long cannoli size.
Equipment
- waffle iron machine
- Magic Bullet (optional)
Ingredients
- 1 egg white
- 1/2 tsp raw honey
- 1 Tbsp melted butter
- 1/4 cup flour
- 1/8 tsp pinch of salt (optional)
- 1/4 tsp vanilla extract (optional)
Instructions
- Melt butter in heat of choice, and set aside at room temperature.
- Froth egg white with Magic Bullet blender or whisk in a bowl.
- Make the batter: if using a blender, add the remaining ingredients and pulse a few times until fully combined. You can shake or use a spoon to ensure all the flour is added. Or combine in your mixing bowl.
- Cook the cannoli: if you have a waffle iron with waffle grids (most do), cut two pieces of square aluminum foil that will cover the bottom and top waffle irons. Add one oil piece to the bottom iron and add the cannoli batter to the foil sitting on the iron. The batter should be slightly thicker (closer to a pancake batter) to hold a circle shape that does not run off the iron. Use a spoon to make a thin layer batter circle shape (it does not need to be perfect). Add the other piece of aluminum foil ontop of the circle and lightly close the waffle iron to not make waffle marks. Turn the iron on to medium heat (e.g. middle setting). Cook for about 3-5 minutes until browned all around after iron is heated (e.g. light turns green) and depending on your waffle iron. You can peek from time to time to lift up the aluminum foil.
- Shape the cannoli shell while still hot (for best results): turn off waffle iron. While still hot, with a safe kitchen glove in hand, roll up the hot cannoli shell (like a burrito) in the one piece of aluminum foil it's sticking to. Let cool completely.
- Reveal the cannoli: after cooled, slowly peel out the cannoli shell out of the foil. It should come out pretty easily after cooled. Be sure any small foil pieces sticking are discarded.
Notes
All-purpose flour works best but you can substitute with gluten-free all purpose blends (like a tsp of buckwheat flour will change the color). If your batter is too liquid runny, add a little more flour for a consistent smooth batter that won't run off the sides of the iron.