miei primi cannoli

Cannoli are among my favourite pastries and one of the first things I try to eat while in Italy (if never in Sicily)… (Or in Boston!) Especially since they cannot travel. Hence, when my wife brought me cannoli baking tubs from Venezia, I took the hint and did not wait many days to make a first attempt at baking my own cannoli. Preparing the dough takes a little while, although it does not much differ from a rich shortcrust pastry (with a wee bit of Sicilian sweet wine). But baking the tubes is not that complicated, thanks to the tubes, and they remain crusty for several days, while mastering the ricotta cheese filling will require many attempts before reaching the right consistency… The more attempts the better!!!