Amaretto Filled Cannoli Recipe (With Ricotta and Mascarpone)
This Amaretto filled cannoli recipe is prepared with thin and crispy dough on the outside and a mixture of ricotta and mascarpone on the inside. The ingredients are simple; After kneading the dough, rolling it out thinly, you fry it, then fill it with Amaretto flavored cream. Stuffing just before serving helps keep the shells crispy.
Ingredients
1. For the dough
2. For frying
3. For the filling
4. For the topping
Step-by-Step Method
Prepare and knead the dough
Mix the flour, salt and sugar in a large bowl. Add the cold butter and crumble it with your fingertips until it resembles sand. Add egg and white wine; knead until it comes together. Wrap the dough with stretch wrap and let it rest for 30 minutes.
Roll the dough thinly
Divide the rested dough into 2-3 pieces. Lightly flour the counter and roll out the dough as thin as possible. Cut circles; If you don't have a cannoli mold, you can roll it by shaping it with small metal tubes.
Fry the shells
Heat the oil in a deep pot (about 175°C). Carefully drop the dough-wrapped tubes into the oil. Fry briefly on both sides until light golden brown; Drain on paper towel and cool. Once cooled, gently remove the shells from the mold.
Mix the Amaretto filling
Whisk ricotta and mascarpone until smooth. Add powdered sugar and mix again. Slowly stir in amaretto-flavored liqueur; It should be of a squeezable consistency, not runny. If you want, leave it in the refrigerator for 10-15 minutes.
Fill and serve
Put the cream in a squeeze bag. Fill the cannoli shells from both ends just before serving. Sprinkle with powdered sugar; If you are going to let it sit, keep the filling and shells separate so that the shells do not soften.