Thursday, November 18, 2010

Ricotta Sfogliatelle

2 cups all purpose flour
1 cup semolina flour
2 T granulated sugar
1/8 teaspoon kosher salt
1 cup unsalted butter, very cold, in little pieces
1/2 cup water
1/4 cup shortening
* * * * * *

1 egg, beaten with 1 T water, for egg wash
melted butter
1/2 cup powdered sugar

* * * * * *

Ingredients for filling:
1 cup ricotta cheese
1 egg, room temperature
1/4 cup sugar
1 cup milk added to 1/4 cup semolina flour
dust with ground cinnamon
2 T candied navel orange and citron, finely chopped

Preparing the dough:
Add all ingredients in food processor, gather onto a baking sheet, flattened, cover in plastic and let rest in the refrigerator for about 1/2 hour.

Flour surface heavily, roll out the dough. Brush with melted butter, dust with powdered sugar. Roll up, brushing off any flour on the underside as you roll. Place rolled up dough in the refrigerator until thoroughly chilled.

Cut into about 1-inch thick slices, and place in the freezer to firm up.

Remove from freezer and press into a cone or cup shape with your fingers, using dabs of shortening if the dough cracks.

Fill with a teaspoon of the ricotta mixture, and fold over into a clam shell shape. Bake for about 20 minutes at 450 degrees F.


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