INGREDIENTS
- Makes 12 items.
- – Flour 500 g.
- – Water 200 cc.
- – Honey 30 g.
- – Lard 250 g.
- – Sal 2 g.
- Stuffed:
- – Sugar 150 g.
- – Yolks 3-4 items.
- – Semolin 270 g.
- – Ricotta 450 g.
- – Cinnamon 1 pinch.
- – Candied orange peel 50 g.
- – Water 360 cc.
- – Vanilla essence.
- – Salt 1 pinch.
Learn to put together SFOGLIATELA, an Italian candy full of ricotta, cinnamon and orange, initially from Naples.. Do you know it?
PROCEDURE:
1. Place the flour, salt, honey in a bowl and add the water. Knead, watch out that it’s a very dry dough.
2. Knead till mixed. Stretch in order that the dough is clean a few instances in a dough maker or sheeter.
3. Relaxation within the chilly for at the least 2-3 hours. Guard with a double flip of the width of the machine. There isn’t any want so as to add flour from this step onwards. If it sticks, put lard on it.
4. Stretch the dough as skinny as roughly 4.5 to five extra
5. Roll up on a stick and place on some assist.
6. Grease the desk with lard.
7. Stretch widthwise, mat and twist as we stretch, additionally lengthwise. The dough needs to be translucent, as skinny as doable.
The roll have to be nicely compressed.
8. Movie and relaxation for 12 to 24 hours. We squeeze to loosen just a little.
9. Lower the ends in order that it’s even.
10. Lower between 1 and 1.5 cm thick.
11. Grease so they don’t dry out.
12. Push along with your fingers in order that the layers transfer, with out squeezing. It’s important to kind a bell, along with your finger we really feel that the thickness is as skinny as doable attempting to not break the puff pastry.
13. Fill and shut it with out tightening fully.
14. Oven 180° C for 25-35 minutes.
