Cannoli with Amaretto Filling

Recipe by tranch




  • SHELLS: Combine flour, salt and sugar in a medium bowl.
  • Cut in butter until mixture resembles coarse meal.
  • Stir in beaten egg.
  • Gradually stir in wine, mixing well.
  • Shape dough into a ball, cover and refrigerate 30 minutes.
  • Turn dough out onto a lightly floured surface and roll to 1/16-inch thickness.
  • Cut into 3 1/2-inch circles, and roll circles into 5-inch ovals.
  • Place a cannoli form, lengthwise, down the center of each oval and roll dough around form.
  • Moisten seam with water to seal.
  • Pour oil to a depth of 3 inches into a Dutch oven and heat to 350°F.
  • Fry cannoli shells one minutes, or until golden brown.
  • Drain on paper towels and cool about 5 seconds.
  • Remove the form and cool cannoli shells completely.
  • FILLING: Thoroughly drain ricotta in a strainer, discarding the liquid.
  • Put ricotta in a processor and process until smooth.
  • Combine ricotta, mascarpone, powdered sugar and Amaretto, if using, in a medium bowl and beat at medium speed of electric mixer until light and fluffy.
  • Fold in two grated squares of chocolate. Place in the refrigerator and chill 4 hours.
  • Pipe, or spoon. filling into shells.
  • Sprinkle shells with remaining powdered sugar and exposed filling with remaining chocolate.
  • NOTES : A substitute for mascarpone cheese may be mad by combining 16 ounces cream cheese, 1/3 cup sour cream and 1/4 cup whipping cream.