Buona domenica,

Today, I want to share two classic fried Southern Italian desserts that are essential for Christmas and Carnival festivities: Authentic Sicilian Cannoli and Neapolitan Struffoli.

The common challenge with making fried holiday desserts is the smell of oil that lingers in the house, especially right before guests arrive. I want to show you how I make both of them ahead of time.

This advanced preparation ensures the desserts preserve their fresh characteristics:

• The Neapolitan Struffoli can be prepared now and be freshly ready in a few minutes whenever you need them over the festivities. I reveal the key steps to ensure the authentic crunchy consistency and how I add a special ingredient for a unique kick to the flavor. I also compare my version to how Struffoli are sold in Naples during the festivities, and you can choose which one you prefer.
• For the Cannoli, Sicilian pasticceria knows that a soggy shell can ruin a reputation. I explain how to prepare the shells so they maintain their signature crispness for days, and reveal the secret to achieving the superior, velvety ricotta filling found in Sicily and ensuring the delicate flavor of the ricotta is not overpowered.

To learn the timing and techniques for making these holiday desserts with the perfect texture, and without the last-minute stress:

• 👉 Watch the step-by-step video demonstration on YouTube
• 👉 Read the full detailed recipes for Sicilian Cannoli on my blog
• 👉 Read the full detailed recipes for Neapolitan Struffoli on my blog

Buon appetito!

Laura Your Angel In The Kitchen Follow me on ​​​​

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