Sfogliatelle

12 Shells

Ingredients

Quantity Ingredient
Pastry
3 cups All-purpose flour
½ teaspoon Salt
¾ cup Shortening
½ cup Melted shortening
***
Filling
1½ pounds Ricotta
8 tablespoons Confectioners sugar
3 tablespoons Minced candied orange and citron peel
2 Eggs
1 tablespoon All-purpose flour
½ teaspoon Vanilla
1 Egg white
Melted shortening
Confectioners sugar

Directions

Sift flour and salt and turn into bowl. Cut in shortening with fingers to mealy consistency. Add enough water (approx. ½ 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 12½ 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 ½ 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. Prepare Filling: 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 tb 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, durst with confectioners sugar.

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