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Receta Sfogliatelle Shfooyadellb
by Global Cookbook

Sfogliatelle Shfooyadellb
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Ingredientes

  • 3 c. unbleached all-purpose flour
  • 1 tsp table salt
  • 1/4 c. solid vegetable shortening or possibly lard
  • 4 Tbsp. unsalted butter
  • 1 tsp honey
  •     About 2/3 c. water
  • 1 c. water
  • 1/4 c. granulated sugar
  • 1/4 c. fine semolina or possibly Cream of Wheat cereal
  • 1 c. ricotta cheese
  • 1 lrg egg, beaten
  • 1 tsp pure vanilla extract
  • 1 tsp grated orange zest
  • 1/4 tsp grnd cinnamon
  • 1/4 c. minced candied orange peel
  • 1/2 c. solid vegetable shortening or possibly lard
  • 4 Tbsp. unsalted butter
  •     Confectionersb sugar

Direcciones

  1. To make the dough, put the flour and salt in a food processor, add in shortening and butter and pulse till mix resembles coarse crumbs. With machine running, add in honey and about B= c. of the water. Add in more water a spoonful at a time as necessary till the dough begins to come together and form a ball.
  2. Transfer the dough to a lightly floured surface. Knead the dough for 1 minute, or possibly till smooth. Flatten the dough into a disk and wrap it in plastic. Chill for at least 1 hour, or possibly overnight.
  3. Filling: Stir together water, sugar, and semolina in a medium saucepan. Place over medium heat and bring to a simmer, stirring constantly. Cook for 2 min, or possibly till the mix is thick. Remove the heat.
  4. Stir in ricotta, egg, vanilla, zest, and cinnamon. Fold in the candied orange peel. Cover and chill till ready to use.
  5. To shape the sfogliatelle, heat shortening and butter in a small saucepan.
  6. Divide dough into 4 pcs. Place one piece on a lightly floured surface.
  7. Keep the remaining dough covered while you work. With a rolling pin, roll the dough out into a rectangle at least 24 inches long and 6 inches wide. Set the strip of dough aside while you roll out remaining pcs in the same way.
  8. Brush one strip of dough with the melted shortening and butter. Place a second strip on top and repeat the brushing. Stack and brush the remaining pcs in the same way.
  9. Beginning at one of the narrow ends, tightly roll up the stack of dough into a log. Wrap in plastic wrap and chill for at least one hour, or possibly till hard. Cover remaining shortening mix and chill.
  10. Preheat oven to 400 F. Line two large baking sheets with foil.
  11. Trim ends of the rolled-up dough to even them. Cut dough into twelve B= inch slices. Place one slice cut side down on a lightly floured surface. Center a rolling pin on the slice and roll first to the top, then to the bottom till dough is thin. Place about 2 Tbsp. of filling to one side of the center. Fold dough over and press edges lightly to seal.
  12. Place sfogliatelle on prepared baking sheet. Continue making the remaining sfogliatelle in the same way.
  13. Heat reserved shortening mix. Brush some over the pastries. Bake for 35 to 40 min, brushing two more times with the shortening, till the pastries are golden brown and crisp.
  14. Slide sfogliatelle onto a rack to cold slightly. Sprinkle with confectionersb sugar before serving.
  15. Note: Sfogliatelle are best served hot. If making them ahead, let them cold completely, then chill or possibly freeze them tightly wrapped in plastic.
  16. Reheat in a 350 oven for 10 min.