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- Flaky Ricotta Pastries
- (Sfogliatella Riccia)
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- Ingredients:
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- 1 cup water
1/2 cup ricotta cheese
1 pinch salt
1/2 cup confectioner's sugar
1/2 cup semolina
1 cup and 2 oz flour
6 oz butter
2 oz *strutto
1 pinch cinnamon
3 oz candied orange peel, diced
1 egg yolk
Directions:-
- Bring the water to a boil, add a pinch of
salt and pour in the semolina, stirring so as not to form
lumps.
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- Cook, stirring for about 8 minutes, stirring
constantly. Let cool.
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- Make a 'fontana' (fountain) with the flour.
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- Put half of
the butter, a pinch of salt and as much water as necessary to
knead the dough to a smooth and elastic consistency.
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- Wrap the
dough in a towel and let rest for an hour.
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- Sift the ricotta; mix with semolina, 6
tbs sugar, a pinch of cinnamon and the candied peel.
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- Roll out the pastry with a rolling pin to
obtain a 25 x 18 inch rectangle, 1/16-inch thick.
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- Cut the pastry
vertically into 4 strips and place one on top of the other,
brushing each one with melted butter.
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- Let rest for half an
hour and then roll up the stack of dough.
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- Slice the roll into 10 equal pieces with a
very sharp, floured knife.
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- Place the pieces on the pastry
board and roll them gently with the rolling pin, first
vertically, in an upward direction and then in a downwards
direction, to give them an oval shape.
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- Turn the ovals over, place a bit of ricotta
filling in the middle of each one, brush the edges with egg
yolk, then fold the dough over and press to seal.
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- Brush the sfogliatelle with melted strutto
and place on a paper greased with butter.
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- Bake in a pre-heated
oven at 425º F for 20 minutes.
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- Remove from the oven.
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- Brush with melted
butter again, lower the temperature to 350º F and bake for
another 20 minutes.
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- Let cool, sprinkle with confectioner's sugar
and serve.
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- Note: *Strutto is reconstituted pork fat. It is
primarily used for frying, or to prepare crusts for savory
pies. It is also called "sugna".
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- That's it!
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