# @giallolovesitaly on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@giallolovesitaly/video/7580411500448255254
- **Gondola URL:** https://gondola.cc/posts/72694564-giallolovesitaly-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/16f135fc66.jpg
- **Posted:** 2025-12-07T16:00:00.000+00:00
- **Account Owner:** GialloZafferano Loves Italy (@giallolovesitaly) — https://gondola.cc/giallolovesitaly

## Caption

🥄🍊🍫Crispy, creamy, and irresistibly Sicilian! 🇮🇹 Make authentic homemade cannoli with this easy recipe ! @bilenasettepani #SicilianCannoli #ItalianDessert #giallozafferanolovesitaly   Ingredients For the Shells: 2 cups all-purpose flour (250 g) 2 tablespoons granulated sugar (30 g) 2 tablespoons lard (30 g) 1 medium egg 2 teaspoons white wine vinegar (10 g) 3 tablespoons + 1 teaspoon Marsala wine (50 g) 1 pinch fine salt ½ teaspoon ground cinnamon (2 g) Zest of one orange For the Filling: 4 cups sheep’s milk ricotta cheese (2.2 pounds / 1 kg) 1½ cups granulated sugar (300 g) Dark chocolate chips, to taste For Brushing: Egg yolks, as needed Instructions In a bowl, mix together the flour, sugar, salt, cinnamon, and orange zest. Add the lard and rub it into the dry ingredients until the mixture resembles coarse crumbs. Lightly beat the egg and add it to the mixture along with the Marsala wine and vinegar. Knead until a smooth, cohesive dough forms. Cover with plastic wrap and let rest for 1 hour. Divide the rested dough in half. Using a pasta machine or rolling pin, roll each half out to a thin sheet (about 0.5 mm thick). Cut into 4 x 4 inch (10 x 10 cm) squares. Place a metal cannoli tube diagonally across each square. Wrap one corner over the tube, brush the opposite corner with egg yolk, and overlap to seal. Heat oil in a deep fryer or heavy pot to 356°F (180°C). Fry the shells one at a time, rotating continuously, until golden (less than 1 minute). Drain on paper towels and let cool. Carefully slide shells off the metal tubes once cooled. Drain the ricotta in a fine mesh sieve over a bowl for at least 1 hour. Press or sift the ricotta into a bowl to smooth it. Add sugar and mix until creamy. Fold in chocolate chips. Transfer the mixture to a piping bag. Just before serving, pipe the ricotta filling into each shell. Optional: Garnish ends with candied orange peel, cherries, or chopped pistachios. Dust with powdered sugar before serving. Storage Tips: Unfilled shells: Store in an airtight container at room temperature for several days. Filled cannoli: Best consumed immediately to preserve crispness.

## Stats

- **Views:** 6,420
- **Likes:** 100
- **Shares:** 17
- **Comments:** 1

## Tags

siciliancannoli, giallozafferanolovesitaly, italiandessert

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