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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
- Â Â 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
- Â Â Confectionersb sugar
Direcciones
- 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.
- 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.
- 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.
- Stir in ricotta, egg, vanilla, zest, and cinnamon. Fold in the candied orange peel. Cover and chill till ready to use.
- To shape the sfogliatelle, heat shortening and butter in a small saucepan.
- Divide dough into 4 pcs. Place one piece on a lightly floured surface.
- 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.
- 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.
- 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.
- Preheat oven to 400 F. Line two large baking sheets with foil.
- 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.
- Place sfogliatelle on prepared baking sheet. Continue making the remaining sfogliatelle in the same way.
- 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.
- Slide sfogliatelle onto a rack to cold slightly. Sprinkle with confectionersb sugar before serving.
- Note: Sfogliatelle are best served hot. If making them ahead, let them cold completely, then chill or possibly freeze them tightly wrapped in plastic.
- Reheat in a 350 oven for 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 12 servings | |
| Calories 365 | |
| Calories from Fat 207 | 57% |
| Total Fat 23.39g | 29% |
| Saturated Fat 9.38g | 38% |
| Trans Fat 4.28g | |
| Cholesterol 46mg | 15% |
| Sodium 224mg | 9% |
| Potassium 76mg | 2% |
| Total Carbs 32.34g | 9% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.96g | 3% |
| Protein 6.62g | 11% |
