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Cannellini by Popular Demand

A community recipe by

Not tested or verified by

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The Italian Goodies Featured on 'Everybody Loves Raymond'


Serves: 15

For the Filling

  • 3 cups (ull fat ricotta cheese
  • 1¼ cups sugar
  • 2 teaspoons vanilla extract
  • ½ cup finely chopped candied citron
  • ¼ cup chocolate chips (semi-sweet)

For the Pastry

  • 3 cups flour
  • ¼ cup sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 3 tablespoons shortening
  • 2 well beaten eggs
  • 2 tablespoons white vinegar
  • 2 tablespoons cold water
  • 2 ounces 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.
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