Almost Cannoli Galettes

I grew up devouring pastries from Italian bakeries around northern New Jersey. Cannoli and sfogliatelle in particular made such an impression that I cannot pass an establishment that makes either without stopping. (Sweet ricotta filling, shatteringly crisp dough; need I say more?) Both require complex technique—one dough deep-fried around a special tube; the other stretched feet-long and paper-thin—so actually making these treats is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.

NOTE: Candied orange peel can be tricky to find at supermarkets but is easy to source online as well as to make yourself.