Sfogliatella Riccia

Sfogliatella Riccia is a deliciously special dessert from Naples.

INGREDIENTS

Pastry

• 2 cups of all-purpose flour

• 1 cup semolina

• 2 Tbls of sugar

• 1/8 tsp of salt

• 3/4 cup of butter

• 1/2 cup of water

• 1/2 cup of lard or butter, melted

  PREPARATION

• Combine flours, sugar, and salt in a large bowl. Mix well.

• Add butter, cutting it into the dough until blended.

• Slowly add water.

• Knead until firm. Form into a ball, cover, and refrigerate for 2 hours.

  INGREDIENTS

  Filling

• 1 cup of milk

• 1/4 cup of semolina

• 1 cup ricotta

• 1 egg , beaten

• 1/4 cup of sugar

• 1/8 tsp of cinnamon

• 4oz of candied orange or lemon peel, chopped

• 1/2 cup of powdered sugar

  PREPARATION

• Add milk in a saucepan over medium heat.

• Bring to a boil and slowly add semolina flour.

• Stir constantly so as to avoid lumps.

• Simmer three to four minutes.

• Remove from the heat, pour into a bowl and allow to cool.

• Pass the ricotta through a sieve..

• Add the ricotta, egg, sugar, candied fruit, and sugar to semolina. Beat well. Set aside.

• Remove dough from refrigerator. Divided it into two equal parts.

• Place the dough on a floured board and roll very thin with a rolling pin into an 18 inch square.

• Brush the thin pastry with butter.

• Roll the dough up like a jelly roll.

• Cut the roll into a number of 4 inch pieces.

• Pick up one piece of the dough in your hand.

• Press your thumb in the center of the pastry and push it down to form a hole like a cup. (See Video below)

• Fill the cup with 2 tablespoons of filling.

• Fold the cup until the open edges touch.

• Press the edges together to seal the pastry.

• Brush the top with beaten egg yolk.

• Repeat above until all pastry and filling are used.

• Preheat over to 425°F.

• Line two cookie sheets with parchment paper.

• Place the shells on the paper and bake for 15 minutes or until brown.

• Let the pastry cool on the cookie sheet for five minutes.

• Then place on a rack to completely cool .

• Sprinkle with confectioners sugar and serve.