Add butter and water to a sauce pan. Melt the butter and then add salt and sugar. Mix to dissolve.
Add the flour all at once and mix vigourously until the dough comes together. Cook for a few minutes until the dough detaches from the pan and looks slightly shiny.
Place into a bowl and let it cool. **Tip: I place the dough into the bowl of a stand mixer. Using the paddle attachment on low speed, I let the mixer cool the dough for me. Once cool enough, add one egg at a time with the mixer on medium speed.
Once you have achieved a creamy dough, set aside and start to heat your frying oil in a medium sized pot. Fill the pot 2 inches below the rim. Do not over fill with oil or it will overflow when you add the dough. Heat the oil to 330℉. No more than that or they will get dark on the outside and not expand on the inside which results in a dense center. This process could take between 5 - 8 mins to ensure they have puffed up nicely.
Place the sfinci on a wire rack to cool.
Add the cannoli cream to a piping bag with no tip or a star tip if you want to be fancy!
Once cooled cut them right down the middle but not all the way through.
Fill the inside with cannoli cream and pipe some cream on top as well. Top with an Amarena Cherry and a candied orange peel if you have it.
Sprinkle with powdered sugar and enjoy! Keep refrigerated if not serving immediately.