youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Cannellini by Popular Demand

A community recipe by

Not tested or verified by

Print me


The Italian Goodies Featured on 'Everybody Loves Raymond'


Serves: 15

For the Filling

  • 750 millilitres (ull fat ricotta cheese
  • 313 millilitres sugar
  • 2 teaspoons vanilla extract
  • 125 millilitres finely chopped candied citron
  • 63 millilitres chocolate chips (semi-sweet)

For the Pastry

  • 750 millilitres flour
  • 63 millilitres sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 3 tablespoons shortening
  • 2 well beaten eggs
  • 2 tablespoons white vinegar
  • 2 tablespoons cold water
  • 57 grams pistachios
  • 1 slightly beaten egg white


Cannellini by Popular Demand is a community recipe submitted by metooka7 and has not been tested by so we are not able to answer questions regarding this recipe.

For filling:

  • Combine and beat until smooth (about 10 minutes with an electric mixer at medium-high speed).
  • Stir in, mixing thoroughly, citron and chocolate pieces. Place mixture in refrigerator to chill.
  • For pastry shells:

  • Sift together first 4 ingredients into a bowl. Cut shortening in with a pastry blender until pieces are size of small peas. Stir in eggs. Blend in, a tablespoon at a time, the vinegar and cold water.
  • Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 to 8 minutes. Use a small amount of additional flour if necessary to get a smooth dough.
  • Wrap in waxed paper and chill in refrigerator for 30 minutes.
  • Set out six aluminium cannoli tubes (6 inches long, about 3/4-inch diameter). Then set out deep saucepan or automatic deep-fryer. Add vegetable oil (or half vegetable oil and half olive oil) and heat to 360 F. Cut an oval shaped pattern from cardboard (about 6 x 4 1/2 inches).
  • Blanche pistachios in boiling water, then cool and finely chop pistachios.
  • Roll chilled dough on a lightly floured surface to 1/8 inch thickness. Cut with a pastry cutter and using the oval pattern.
  • Wrap dough loosely around tubes slightly overlapping opposite edges. Seal edges by brushing with egg white; press edges together to seal.
  • Fry only as many shells as will float uncrowded, one layer deep in the hot oil. Fry about 8 minutes or until golden brown, turning occasionally in the oil. Drain over the pan before removing to paper towelling. Cool slightly and remove tubes, then cool completely.
  • Continue forming and frying cannoli shells.
  • When ready to serve, fill with the chilled ricotta filling. Sprinkle ends with the chopped nuts and dust with confectioners' sugar.
  • Tell us what you think