Crisp shells of fried dough filled with fresh ricotta cream, cannoli are undoubtedly Sicily’s most famous contribution to the world of sweets. If you’ve always wanted to try your hand at making this iconic dessert but have felt intimidated by the challenge, this class is for you.

We’ll make the dough for our cannoli, roll it out and cut it, then shape and fry the shells. We’ll also make two fillings for our cannoli, and I’ll show you how to garnish them. I’ll share troubleshooting advice and tips to help you make cannoli that rival those from the best pasticcerie in Palermo.

For this class, you’ll need a set of cannoli forms, a pasta machine to roll out the dough for the shells, a large (3 3/4- or 4-inch) round or oval cookie cutter, and a heavy-bottomed pot for frying. A pastry bag for piping the filling is helpful but not necessary.

Once registered, you will receive printable recipes as well as a list of ingredients and equipment needed for class. You’ll also receive a link to join the class on Zoom.

Why make your own cannoli? Because, outside of Sicily, they’ll probably be the best you ever eat.