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By Nick Malgieri
The following is a less seasoned dough found more often on the east coast of Sicily, notably in Catania, and is more appropriate for cannoli with pastry cream fillings.
Mix the dry ingredients together and rub in the oil. Mix the vinegar and water and stir into the flour mixture. Proceed as for Cannoli alla Siciliana.
© 1990 Nick Malgieri. All rights reserved.