Sfogliatella pastries
Instructions
Put water on the stove in a saucepan and when it is about to boil, dip into semolina and let it cook for about 10 minutes.
Softened the ricotta with a fork or pass for Mashers and join the sugar, eggs, cinnamon, vanilla, candied fruits and semolina, which meanwhile has cooled.
You have already prepared a couple of hours before the dough.
Roll out the dough to the thickness of a half cm.
scarce and work as if you were to make big turnovers, some piles of filling on pastry.
Cut with cutters or round with a glass from the mouth has a straight side.
Bake in medium oven heat, after you brush the surface of the pastry with egg yolk: when will be cold spolverizzateli of icing sugar.
Ingredients and dosing for 8 persons
- For the dough:
- 1000 g of flour
- 400 g of sugar
- 400 g of suet
- 200 g of water
- == 1 lemon (zest)
- 1 egg yolk
- 5 g of ammonia
- For the filling:
- 100 cl of water
- 300 g of coarse semolina
- 500 g of ricotta
- 500 g of sugar
- 20 g of salt
- 4 eggs
- 1 pinch of vanilla
- 100 g of minced orange zest