Picture of Sicilian Cannoli
Here’s a picture I forgot to add the other day with the recipe for cannoli filling. These are authentic Sicilian ones, I brought on a visit to my aunts (one is 96, the other 94!!!) in Palermo last April. The outside pastry is darker than you’ll find in most bakery shops here in the States. I always add a little cacao to the mix before deep frying them–that’s the secret–oh and use wine instead of water to blend the pastry dough.