Sfogliatella Riccia
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Sfogliatella Riccia is a deliciously special dessert from Naples.
INGREDIENTS
Pastry
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2 cups of all-purpose flour
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1 cup semolina
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2 Tbls of sugar
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1/8 tsp of salt
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3/4 cup of butter
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1/2 cup of water
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1/2 cup of lard or butter, melted
PREPARATION
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Combine flours, sugar, and salt in a large bowl. Mix well.
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Add butter, cutting it into the dough until blended.
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Slowly add water.
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Knead until firm. Form into a ball, cover, and refrigerate for 2 hours.
INGREDIENTS
Filling
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1 cup of milk
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1/4 cup of semolina
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1 cup ricotta
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1 egg , beaten
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1/4 cup of sugar
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1/8 tsp of cinnamon
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4oz of candied orange or lemon peel, chopped
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1/2 cup of powdered sugar
PREPARATION
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Add milk in a saucepan over medium heat.
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Bring to a boil and slowly add semolina flour.
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Stir constantly so as to avoid lumps.
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Simmer three to four minutes.
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Remove from the heat, pour into a bowl and allow to cool.
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Pass the ricotta through a sieve..
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Add the ricotta, egg, sugar, candied fruit, and sugar to semolina. Beat well. Set aside.
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Remove dough from refrigerator. Divided it into two equal parts.
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Place the dough on a floured board and roll very thin with a rolling pin into an 18 inch square.
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Brush the thin pastry with butter.
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Roll the dough up like a jelly roll.
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Cut the roll into a number of 4 inch pieces.
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Pick up one piece of the dough in your hand.
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Press your thumb in the center of the pastry and push it down to form a hole like a cup. (See Video below)
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Fill the cup with 2 tablespoons of filling.
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Fold the cup until the open edges touch.
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Press the edges together to seal the pastry.
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Brush the top with beaten egg yolk.
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Repeat above until all pastry and filling are used.
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Preheat over to 425°F.
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Line two cookie sheets with parchment paper.
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Place the shells on the paper and bake for 15 minutes or until brown.
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Let the pastry cool on the cookie sheet for five minutes.
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Then place on a rack to completely cool .
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Sprinkle with confectioners sugar and serve.
https://youtu.be/XCH0UnFXoEs