Sfogliatelle Ricce
""I searched high and low for a recipe for this delicious pastry, originally prepared only for the aristocratic Renaissance set in Italy. There are only a few recipes online in English, and they assume you know quite about bit about baking or were just wrong. I've tried to simplify the process. It's a challenging recipe that requires a lot of time and some special techniques. Don't be upset if you don't get it right the first time. NOTE: The dough is a formula, so the ingredient measures are weights. It matters. The rest is less critical, so I used volumes."..."
INGREDIENTS
•
The Dough:
•
12 1/3 ounces bread flour
•
5 1/3 ounces semolina flour
•
1/3 ounce kosher salt
•
6 1/2 fluid ounces water, or more if needed
•
2/3 fluid ounce honey
•
The Filling:
•
1 2/3 cups whole-milk ricotta cheese
•
1 cup water
•
1/2 cup white sugar
•
2/3 cup semolina flour
•
2 large egg yolks
•
2 teaspoons vanilla extract
•
1/4 teaspoon ground cinnamon
•
2 tablespoons finely chopped candied orange peel
•
For Brushing:
•
1/2 cup unsalted butter, room temperature
•
1/2 cup lard, room temperature
•
1/4 cup confectioners' sugar for dusting
ADVERTISEMENT