AMARETTO CANNOLI RECIPES

Steps:

• 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.

Steps:

• Add the flour, cinnamon, cocoa powder, and 1/2 tablespoon of powdered sugar to a bowl. Season with salt and mix until even.
• Add the egg, vinegar, and 2 tablespoons of Amaretto. Mix more until even using a spatula.
• Add the butter. Mix until even using your hands.
• Transfer the mixture to a plastic foil, shape it into a lump, wrap, then refrigerate for 20 minutes.
• Unwrap it and dust the work surface with flour. Break the dough into smaller portions and flatten them using the rolling pin. Cut dough discs using a 4-inch cookie cutter. Don’t discard the dough left from the cutting, instead, flatten it and cut out 1 or 2 more discs. We’ve ended up with 10 of them.
• Roll one disc around an approximately 1-inch thick cylinder (we’ve used the handle of a whisker), preferably metallic. Coat the overlapping end of the disc with beaten egg yolk and finish rolling. The beaten egg will act as a glue.
• Fill a pot halfway with vegetable oil and heat it over medium-high heat. Insert the rolled cannoli (still attached to the heat-proof cylinder) and deep-fry it for 2 minutes. Do the same with the remaining dough discs.
• Add the mascarpone, the remaining tablespoon of Amaretto, the vanilla extract, and the remaining tablespoon of powdered sugar to a bowl. Garnish with lemon zest and mix until smooth using a spatula.
• Transfer to a piping bag and fill the cannolis. Serve them chilled on a tray.