Flower Water – NYC

Posted on February 24, 2011


Only Haley and I would choose the challenge “flower water” – WHO ARE WE?!? All the more reason, dear readers, to make your suggestions known in our “Gimme Some Sugah!”. Just sayin’.

If Hales took you on an escape to France, I’m taking you to Italy. AH, the cannoli. Crispy crunchy fried on the outside, smooth creamy delectable-ness on the inside.

Now, I made the shells from scratch. (YAY!) Please note – You dont have to make the shells. You can find the shells anywhere – make your own homemade filling if you want a quick and delectable treat to transport you to a footwear-shaped country. For this post, I’m going to just include the filling, but if you feel adventurous and are in the mood to toe the line between hot, oily, burning/scalded skin and….not, to make your own shells, shoot us an email or comment and I’m happy to send it your way. But I’m choosing to be responsible for the well-being of a select few and not the masses (Ok, it sounds cryptic but I just say it so dramatically so you know that if you’re heating oil in your small, personal workspace of a kitchen to very high temperatures, you need to proceed with EXTREME AND UTTER care so as not to inflict yourself with a cannoli-shaped scar on your forearm all for the love of the pastry.)

These, again, were made for Mr. B (I must like him or something). Actually, they were part of his birthday gift. (Note the balloons.) That and a creamy almond cheesecake for a bday cake. YAY FOR BAKING!

Homemade ::Insert Celebration Here::: Cannolis

Ingredients (enough to fill 1 dozen shells):

-500g ricotta

-125 g sugar

-75g citron (You can find at any specialty Italian food store, or if you don’t have, use same proportion of orange zest)

-1/2 tsp orange blossom water

-1/8 tsp cinnamon

-chopped dark chocolate for cannoli ends (optional)

-chopped pistachios for cannoli ends (optional)


  1. Place all ingredients in stand mixer with paddle attachment or a bowl and mix with a hand mixer until the ricotta curds have broken up and you’re left with a creamy, cream-cheese-like consistency, 4 minutes on medium high speed.
  2. Chill in pastry bag or plastic bag with corner cut off for 10 minutes prior to filling shells.
  3. Fill shells on either side and immediately dip one side in chocolate, the other in pistachios.


Really delicious – homemade shells or not, these are sure to impress. Loved by all who consumed them and made them (special shout out to one miss Rachelleib’D for the assistance and BEAUTIFUL pictures), these are a proper tribute to the country and all of it’s delicious pastries. And B’s birthday 🙂