"I often play around with cannoli and crostoli doughs," says Jaclyn Koludrovic. "I love their versatility, always producing a satisfyingly crisp, flaky finish when fried. Here, I've given the traditional ricotta filling a caramel-lover's twist and added roasted white chocolate and rosemary. Choose a good Marsala or grappa for the dough – it'll result in a noticeably nicer finished product."
Start this recipe a day ahead to rest the dough.