Bignè di Ricotta

These cream puffs are split and filled with the same type of cream that you find inside Sicilian cannoli. Look for freshly-made Ricotta for the filling - the supermarket variety is too wet and loose to hold its shape. Pastry shops use a very dry Ricotta called impastata, and it’s available nationally but only in large quantities. Maybe a friendly local grocer will order some for you.