Sfogliatelle

Recipe by DeSouter
READY IN: 1hr 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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 tablespoons 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, dust with confectioners sugar.
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