The Sicilian Baker sells 12 flavors of cannoli in four sizes: mini, medium (traditional), large and the giant Sicilian cannoli, which is 12 inches long.

Pastry Chef Matthew Brotnov prepares the Sicilian cannoli by:

• Weighing the ingredients: flour, sugar, oil, white wine, cinnamon and cocoa powder and adding them to the mixer. After processing with a dough hook, the dough is allowed to relax overnight.

• The dough is rolled, cut and shaped using a form to create a uniform size and appearance. The cannoli are then sealed with a brush of egg yolk. The pastry is deep fried at 300º for 3–9 minutes.

• For the filling, Chef Matthew whips cream, then folds in sheep-milk ricotta and chocolate chips.

• After filling the cannoli shell, the pastry is topped with candied orange peel, a cherry and chopped pistachios. Several shakes of powdered sugar provide a final flourish.

The Sicilian Baker is in Phoenix and Chandler and coming soon to Peoria. See sicilianbaker.com