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SFOGLIATELLE SHFOOYADELL’




Source of Recipe


Today show, Food inspired by the HBO hit, ‘The Sopranos’


List of Ingredients




For the dough

3 cups unbleached all-purpose flour

1 teaspoon salt

1/4 cup solid vegetable shortening or lard

4 tablespoons unsalted butter

1 teaspoon honey

About 2/3 cup water

For the filling

1 cup water

1/4 cup sugar

1/4 cup fine semolina or Cream of Wheat cereal

1 cup ricotta

1 large egg, beaten

1 teaspoon vanilla extract

1 teaspoon grated orange zest

1/4 teaspoon ground cinnamon

1/4 cup chopped candied citron or candied orange peel

To assemble

1/2 cup solid vegetable shortening or lard

4 tablespoons unsalted butter

Confectioners’ sugar



Recipe



To make the dough, put the flour and salt in a food processor, add the shortening and butter and pulse until the mixture resembles coarse crumbs. With the machine running, add the honey and about ½ cup of the water. Add more water a spoonful at a time as necessary until 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 until smooth. Flatten the dough into a disk and wrap it in plastic. Refrigerate for at least 1 hour, or overnight.

To make the filling, stir together the water, sugar, and semolina in a medium saucepan. Place over medium heat and bring to a simmer, stirring constantly. Cook for 2 minutes, or until the mixture is thick. Remove the heat.

Stir in the ricotta, egg, vanilla, zest, and cinnamon. Mix in the candied citron. Cover and refrigerate until ready to use.

To shape the sfogliatelle, melt the shortening and butter in a small saucepan.

Divide the dough into 4 pieces. 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 pieces 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 pieces 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 refrigerate for at least one hour, or until firm. Cover the remaining shortening mixture and refrigerate.

Preheat the oven to 400F. Line two large baking sheets with foil.

Trim the ends of the rolled-up dough to even them. Cut the dough into twelve ½ 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 until the dough is thin. Place about 2 tablespoons of the filling to one side of the center. Fold the dough over and press the edges lightly to seal. Place the sfogliatelle on the prepared baking sheet. Continue making the remaining sfogliatelle in the same way.

Melt the reserved shortening mixture. Brush some over the pastries. Bake for 35 to 40 minutes, brushing two more times with the shortening, until the pastries are golden and crisp.

Slide the sfogliatelle onto a rack to cool slightly. Sprinkle with confectioners’ sugar before serving.

Note: Sfogliatelle are best served warm. If making then ahead, let them cool completely, then refrigerate or freeze them tightly wrapped in plastic. Reheat in a 350 oven for 10 minutes.

Makes 12.