Not Your Ordinary Cannoli

October 20, 2017

I had an epiphany at the Caseificio Cucchiara near the town of Salemi, Sicily. Etched in my mind and on my tastebuds are the fabulous cannoli made there with sheep’s milk ricotta and the flakiest shells that I have ever eaten; they shattered as I bit into them and that is a very good thing. Cannoli are the reigning sweets of all Sicilian pastries and many of us think that we have eaten the best here at home but would I shock you if I said that most cannoli sold in pastry shops across the US do not even come close to the real thing. The shells are too thick, too dark and often filled with synthetic cream pastry or worse. As soon as I indulged in that sweet confection, I made my way to the cheesemaker’s kitchen to ask about the dough for the shells. It was just as I thought and the recipe for that dough has been on our web site for a long time. Accept no substitues! The recipe is here

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