Cannoli di Catania e della Sicilia Orientale

Cannoli from Catania and Eastern Sicily

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Preparation info

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Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

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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.


  • cups all-purpose flour
  • teaspoons sugar
  • ½ teaspoon salt
  • 2 tablespoons mild olive oil or vegetable oil
  • 1 tablespoon vinegar
  • ¼ cup water


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.