A delightful twist on the classic cannoli, featuring a creamy Amaretto-infused filling.
Combine the flour, salt, and sugar in a mixing bowl.
Mix the dry ingredients thoroughly to ensure even distribution of salt and sugar.
Cut the butter into the flour mixture until it resembles coarse crumbs.
Use cold butter for a flakier texture in the shells.
Add the beaten egg and mix until incorporated.
Ensure the egg is evenly mixed for a consistent dough.
Gradually add the wine, mixing until a dough forms.
Add the wine slowly to control the dough's consistency.
Shape the dough into a ball, cover, and refrigerate for 30 minutes.
Chilling the dough makes it easier to roll out.
Roll the dough out on a floured surface to 1/16-inch thickness.
Use a ruler to check the thickness for uniform shells.
Cut the dough into 5-inch ovals and wrap around cannoli forms, sealing the edges with water.
Ensure the edges are sealed well to prevent unrolling during frying.
Heat oil in a Dutch oven to 350°F and fry the shells until golden brown.
Monitor the oil temperature to avoid overcooking.
Drain the shells on paper towels and cool before removing the forms.
Allow the shells to cool slightly before handling to avoid breakage.
Drain the ricotta in a strainer to remove excess liquid.
Properly drained ricotta ensures a thicker filling.
Beat the ricotta, mascarpone, sugar, and Amaretto until smooth and fluffy.
Use medium speed to avoid overbeating.
Fold in the grated chocolate and refrigerate the filling for 4 hours.
Chilling the filling helps it set for easier piping.
Pipe the filling into the cooled shells and dust with confectioners' sugar.
Fill the shells just before serving to maintain crispness.
Serve and enjoy your homemade Amaretto Cream Cannoli.
Pair with a hot beverage for a delightful treat.
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