Sfogliatelle ricce

(Campania) 16 discs of dough INGREDIENTS for sfogliatelle, 2 tablespoons of flour to the work plan, 150 g semolina, 50 g butter, 150 g cheese, 180 g of icing sugar, 1 egg, 1 egg yolk, 80 g candied fruits, cinnamon powder, 1 packet of vanilla, salt.

Preparation: 25 minutes cooking time: 40 minutes PROCEEDINGS brought to boil 5 0 4 glasses of salt water, rain pour in the semolina while stirring with a wooden spoon, lower the heat and cook for 10 minutes, stirring constantly.

Pour the semolina in a bowl, let cool.

Work with a fork the ricotta, so they soften, add sugar (150 g), cinnamon and vanilla, mix well with a fork and add the semolina, stirring, a whole egg, beaten lightly with a fork.

Cut the candied fruit into small cubes of 5 mm.

of high and mix them to the stuffing.

Parchment paper-lined plate.

Spread on top of the countertop dusted with flour dough disks and brush the edges with beaten egg.

Place one-sixteenth of filling on each disc.

Fold the two sides forming half-moons, press edges.

Place the sfogliatelle above the plaque.

Melt the butter soft focus and brush half over the sfogliatelle.

Heat the oven to 200° and bake for 20 minutes the sfogliatelle putting the plate at mid-height.

Remove the plate from the oven and brush with the remaining butter, put in oven and cook for another 10 minutes after Browning them.

Remove from oven and appoggiatele on a platter, sprinkle with icing sugar and serve hot or warm.

The DOUGH INGREDIENTS 350 g flour plus 3 tablespoons for the countertop, 320 g butter, salt.

Preparation: 10 minutes cooking time: 6 minutes PROCEEDINGS Sift salt and flour on the work surface and add 120 g of cold butter into pieces.

Mix the two ingredients with your fingertips to form of pellets and keep them in a pile in the Center and pour in 7-8 tablespoons ice water (add a little at a time until dough is hard) and knead with fingertips.

Roll the dough into a ball and lightly flour it, wrap it up in foil and keep in the fridge for at least 3 hours.

(you can prepare the dough the day before).

Roll out the dough into a sheet 2 mm high giving it the shape of a rectangle 70x48 cm and cut long strips 4 70 cm long and 12 cm.

Brush each strip with 150 g butter (melted and allowed to cool).

When stacking one on top of the other the 4 strips, after being anointed and let rest in refrigerator for one hour.

Tightly rolled the strips on themselves, forming a high 12 cm roll, then cut into 16 slices spiral-shaped.

Brush with 50 g of melted butter, place the slices on a plate covered with baking paper.

Let stand 3 hours in the fridge.

The slices over the floured work surface and lightly mash, first with the palms of your hands and then with a rolling pin so you get thin disks 2/3 mm.

Turns each disk so that the part that was in contact with the work surface is now upward, now the discs are ready to be stuffed and baked.