Cannoli with Amaretto Filling Recipe (Ricotta & Mascarpone)
This cannoli with Amaretto filling recipe uses thin, crisp fried shells and a creamy ricotta–mascarpone filling. The malzemeleri are straightforward: mix and rest the dough, fry the shells, then pipe in the Amaretto-scented cream. For the best texture, fill right before serving so the shells stay crisp.
Ingredients
1. For the shells
2. For frying
3. For the Amaretto filling
4. To finish
Step-by-Step Method
Mix and rest the dough
In a bowl, combine flour, salt, and sugar. Rub in the cold butter until it looks like coarse crumbs. Add the egg and white wine; knead just until a smooth dough forms. Wrap and let it rest for 30 minutes.
Roll thin and shape
Divide the dough into a few pieces. Lightly flour the surface and roll it very thin. Cut circles, then wrap them around cannoli molds (or small metal tubes) to form the classic shell shape.
Fry the shells
Heat oil in a deep pot to about 175°C / 350°F. Fry the wrapped dough until lightly golden on both sides, working in small batches. Drain on paper towels, cool, then gently slide the shells off the molds.
Stir up the Amaretto cream
Whisk ricotta and mascarpone until smooth. Mix in the confectioners’ sugar. Slowly pour in the Amaretto and stir until the filling is thick enough to pipe. Chill for 10–15 minutes if you want it a bit firmer.
Fill and serve
Spoon the filling into a piping bag. Fill each cannoli shell from both ends right before serving. Dust with confectioners’ sugar; if you’re prepping ahead, keep shells and filling separate so they stay crisp.