Sfogliatelle
Total Time: 1 hr 35 mins
Preparation Time: 1 hr
Cook Time: 35 mins
Ingredients
- Servings: 12
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup shortening
- 1/2 cup melted shortening
- 1 1/2 lbs ricotta cheese
- 8 tablespoons confectioners' sugar
- 3 tablespoons minced candied orange, and citron peel
- 2 eggs
- 1 tablespoon all-purpose flour
- 1/2 teaspoon vanilla
- 1 egg
- melted shortening, for brushing
- confectioners' sugar
Recipe
- 1 sift flour and salt and turn into bowl.
- 2 cut in shortening with fingers to mealy consistency.
- 3 add enough water (approx. 1/2 c) to hold mixture together.
- 4 dough should be not too hard or too soft (similar to egg noodle dough).
- 5 knead well several minutes.
- 6 form into ball and refrigerate for 30 minutes to enable it to lose elasticity and roll out easily.
- 7 roll dough very thin on lightly floured board into rectangular pice measuring about 28 x 24 inches.
- 8 cut edges evenly, then cut into 4 pieces lengthwise, 28 x 6 inches.
- 9 using a brush, spread melted shortening generously and evenly over one strip, top with second strip and spread with shortening.
- 10 repeat with the third and fourth strips, separating each strip by a layer of shortening.
- 11 let shortening cool and set.
- 12 using great care, roll four strips together, as for jelly roll, starting from shorter end.
- 13 wrap in wax paper and refrigerate about 15 minutes.
- 14 remove.
- 15 wax paper and cut ends evenly using a short thing knige.
- 16 cut roll into 12 1/2 inch pieces (for easier cutting, dip knife in flour before cutting dough).
- 17 slices will resemble narrow rolls of ribbon.
- 18 place on lightly floured board and sprinkle lightly with flour.
- 19 gently place rolling pin a center of slice and roll out from center toward left.
- 20 return rolling pin to center and roll out from center toward right.
- 21 the slice, fromerly round, will be a larger and thinger oval shape.
- 22 gently roll again from center toward top with one stroke and from center toward bottom with one stroke.
- 23 the oval should measure about 7 1/2 inches at its longest part.
- 24 placed prepared oval on lightly floured board, rolled side down.
- 25 proceed as above with the other pieces, arranging finished ovals on board, side by side.
- 26 preheat oven to 400 degrees.
- 27 drain ricotta through cheese cloth until quite dry.
- 28 place in bowl, stir in remaining ingredients and blend throroughly.
- 29 place a tablespoons or two of ricotta mixture on lower half of each oval, wet edges of dough with a little egg and fold over filling, bringing narrow edges together to form a shell-like shape.
- 30 press edges together tightly to seal in filling.
- 31 brush each shell with melted shortening.
- 32 bake about 15 minutes, then quickly brush more melted shortening over shells using light, gentle strokes.
- 33 close oven door quickly, lower heat to 350 and bake another 20 minutes.
- 34 brush once more with shortening.
- 35 pastries will puff up and have a beautiful golden color showing shell-like ribs or lines.
- 36 lower heat to 250 and bake another 5 to 10 minutes.
- 37 cool on rack.
- 38 when cold, dust with confectioners sugar.
No comments:
Post a Comment