Sfogliatelle

* Exported from MasterCook *

SFOGLIATELLE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Italian Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pastry
3 c All-purpose flour
1/2 ts Salt
3/4 c Shortening
1/2 c Melted shortening
***
Filling
1 1/2 lb Ricotta
8 tb Confectioners sugar
3 tb Minced candied orange and
-citron peel
2 Eggs
1 tb All-purpose flour
1/2 ts Vanilla
1 Egg white
Melted shortening
Confectioners sugar

Sift flour and salt and turn into bowl. Cut in
shortening with fingers to mealy consistency. Add
enough water (approx. 1/2 c) to hold mixture together.
Dough should be not too hard or too soft (similar to
egg noodle dough). Knead well several minutes. Form
into ball and refrigerate for 30 minutes to enable it
to lose elasticity and roll out easily. Roll dough
very thin on lightly floured board into rectangular
pice measuring about 28 x 24 inches. Cut edges evenly,
then cut into 4 pieces lengthwise, 28 x 6 inches.
Using a brush, spread melted shortening generously and
evenly over one strip, top with second strip and
spread with shortening. Repeat with the third and
fourth strips, separating each strip by a layer of
shortening. Let shortening cool and set. Using great
care, roll four strips together, as for jelly roll,
starting from shorter end. Wrap in wax paper and
refrigerate about 15 minutes. Remove wax paper and
cut ends evenly using a short thing knige. Cut roll
into 12 1/2 inch pieces (For easier cutting, dip knife
in flour before cutting dough).
Slices will resemble narrow rolls of ribbon. Place on
lightly floured board and sprinkle lightly with flour.
Gently place rolling pin a center of slice and roll
out from center toward left. Return rolling pin to
center and roll out from center toward right. The
slice, fromerly round, will be a larger and thinger
oval shape. Gently roll again from center toward top
with one stroke and from center toward bottom with one
stroke. The oval should measure about 7 1/2 inches at
its longest part. Placed prepared oval on lightly
floured board, rolled side down.
Proceed as above with the other pieces, arranging
finished ovals on board, side by side.
Prepare Filling: Preheat oven to 400 degrees. Drain
ricotta through cheese cloth until quite dry. Place
in bowl, stir in remaining ingredients and blend
throroughly. Place a tb or two of ricotta mixture on
lower half of each oval, wet edges of dough with a
little egg white and fold over filling, bringing
narrow edges together to form a shell-like shape.
Press edges together tightly to seal in filling.
Brush each shell with melted shortening. Bake about
15 minutes, then quickly brush more melted shortening
over shells using light, gentle strokes.
Close oven door quickly, lower heat to 350 and bake
another 20 minutes. Brush once more with shortening.
Pastries will puff up and have a beautiful golden
color showing shell-like ribs or lines. Lower heat to
250 and bake another 5 to 10 minutes. Cool on rack.
When cold, durst with confectioners sugar.



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