Sicilian Cannoli

Cannoli—crispy pastry shells filled with a creamy mix of ricotta cheese and powdered sugar—are some of the most beloved Italian desserts. This cannoli recipe makes a fantastic version of the classic treats, which were invented in Sicily and traditionally served during Carnival celebrations. Here, the candied orange peel, chopped pistachios, and chocolate (chopped fresh from a bar, not chocolate chips) are mixed right into the ricotta filling, so that you get some of each flavor in every bite. (We also add a bit of tangy goat cheese to the mix, to replicate the taste of traditional sheep’s-milk ricotta, but you can leave it out and add a bit more ricotta instead if you prefer.)

You’ll need to set aside a fair amount of prep time to make homemade cannoli, but the final product is well worth the effort. For the shells, you’ll make a dough flavored with lard, cocoa powder, and sweet wine; roll it through a hand-cranked pasta maker; cut it into rounds that wrap around specially designed metal cannoli forms; and deep-fry the rounds until they’re golden brown and crunchy. To make things easier, you can make both the cannoli shells and the filling ahead of time—store the cooled fried shells in an airtight container for two days, and refrigerate the cannoli filling. Then you can assemble the treats with a piping bag just before you serve them, so that both elements retain their ideal crunchy and creamy textures.