Pour the sugar into the container where you will heat the water.

To prepare the cannoli, pour the sweetened water (using white sugar or sweetener) into a tray or plate large enough to soak a good-sized piece of pane carasau.

Once the bread is well soaked and softened, cut the carasau into a square so you can roll it easily around the mold.

Before wrapping the bread around the mold, brush it with oil or butter to help it hold its shape.

To make the saffron pastry cream, pour the milk and saffron threads into a small saucepan. Cook over low heat for 30 minutes, stirring occasionally. In a bowl, mix the egg yolks, sugar or sweetener, and flour until smooth. After 30 minutes, bring the milk to a boil and add the egg mixture. Cook for 2-3 minutes, stirring, until thickened.

Let the cream cool, then transfer it to a piping bag and fill the cannoli.

To prepare the base, finely blend guttiau (seasoned carasau) in a food processor and melt butter in a small saucepan over low heat. In a bowl, combine the ground guttiau and melted butter, mixing gently.

Spoon about a 1-inch (2-3 cm) layer into glasses and refrigerate the base for 2 hours.

For the filling, in a bowl, combine ricotta, smoked salmon cream cheese, and arugula.