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Ingredientes
- Pastry:
- 2 cups flour
- 1/4 cup sugar
- 4 tablespoons butter
- 1/2 cup ice water
- 1/2 cup melted butter
- 1/4 teaspoon salt
- Filling:
- 3/4 pound ricotta cheese
- 2 tablespoons sugar
- 1/4 cup light cream
- 1 tablespoon chopped candied fruit
- 1 teaspoon almond extract
Direcciones
- Pastry:
- Sift the flour, salt, and sugar into a bowl. Using the fingers, blend in the 4 tablespoons butter. Add just enough of the ice water to make the particles cling together.
- Knead on a lightly floured surface until dough is smooth. Wrap in waxed paper and chill 30 minutes.
- Divide dough in 3 equal parts.
- Roll out each part into a rectangle about 8 by 16 inches. The dough should be paper thin, so stretch it gently.
- Brush each layer heavily with melted butter, then put one on top of the other.
- Brush top layer again with butter. Roll up tightly like a jelly roll.
- Wrap in a towel and chill 30 minutes.
- Cut the roll into 1/2-inch thick slices. Cover with the towel and let stand 15 minutes. The making of the cornets requires a little practice, so work patiently. Place a slice on the palm of the left hand. Place the tip of the right thumb in the center of the slice and press down gently, so as to form a cone, using the fingers of the left hand to help shape it; it should resemble a miniature ice cream cone, about 2 1/2-3 inches wide at the opening. Squeeze the base together, so that the filling will not leak out.
- Filling:
- Mix all the ingredients together. Fill each cone with about 1 tablespoon of the mixture, and flatten the cones slightly.
- Arrange on a greased baking sheet.
- Bake in a 375 degree oven 30 minutes, or until browned and crisp.
- Cool on a cake rack, and dust with confectioners' sugar
