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★★★★★ 1
a recipe by
Jim Decker
Cumming, GA

These Connoil's are so good after making them and a few more I found When they come out of the frig the dough breaks apart, So now we make them as needed.

★★★★★ 1
serves 6 servings
prep time 1 Hr 15 Min

Ingredients For connoil's

  • 3 c
    ricotta cheese for the filling
  • 1 1/4 c
  • 2 tsp
    vanilla extract
  • 1/2 c
    finely chopped candied citron (opional)
  • 1/4 c
    simi sweet chocolate
  • pastry
  • 3 c
  • 1/4 c
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
  • 3 Tbsp
  • 2
    eggs well beaten
  • 2 Tbsp
    white vinegar
  • 2 Tbsp
    cold water
  • 2 oz
    pistachio nuts
  • 1
    egg white beaten

How To Make connoil's

  • 1
    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 small amount of additional flour if necessary to get a smooth dough. Wrap in waxed paper and ch in refrigerator for 30 minutes. Set out six aluminum cannoli tubes (6 inches long, about 3/4-inch diameter). Set out deep saucep; or automatic deep-fryer. Add vegetable oil (or half vegetable oil and half olive oil) and heat to 36( Cut an oval shaped pattern from cardboard (about 6x41/2 inches). Blanche pistachios in boiling water, then cool and finely chop pistachios. Roll chilled dough on a lightly floured surface to 1/8 i 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 t seal.fry only many shells as will float uncrowded one layer at a timein hot oil. fry about 8 minutes or until golden brown.Turn occasionally in the oil. Drain over the pan before removing to paper towl.Cool slighty and removetubes.Then cool completely. Continue forming and fryingcannoli shells.When ready to serve,fill with the chilled ricotta filling.Sprinkle ends with the chopped nuts and dust with confectioner's sugar.

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