Cannoli Napoleon Cannolo a Strati  serves: 8  Pasticcerie,
pastry shops, also referred to as Catlisch (a name inherited
from the Swiss) are a grand tradition in Palermo. The city was
greatly influenced by the French and Swiss in their pastry
making. When I am in Sicily, cannoli and desserts made with
citrus are my favorites. In Palermo I always enjoy desserts and
a great cup of espresso at my dear friend's pastry place Pepino
Stancanpiana's Catlisch. My Sicilian chef at Felidia, Fortunato
Nicotra, makes an elegant version of this Sicily's favorite
dolce with deep-fried disks of cannoli pastry, stacked high with
layers of ricotta cream in between. I like to fry squares of
pastry in a skillet-no deep fryer needed-and build a crispy,
creamy Cannoli Napoleon. In Sicily, cannoli filling is made with
sheep's milk ricotta which has a distinctive flavor that can't
be matched by ordinary processed ricotta. Fresh cow's milk
ricotta, which is widely available now, is what I use. Be sure
to drain it well, sweeten lightly