Even though there’s nothing like a classic cannoli, I’m not always up to the task of making them—soggy cannoli shells are the pits. But in an effort to create something just as good as the Sicilian ...

But then my boss asked me to try making some with pie crust. I couldn't say no, obviously, but I had major doubts. I thought at the very best, we would come up with some janky but edible pie crust ...