500 g puff pastry
# For the filling:
200 g sugar
375 ml water
120 g semolina
400 g ricotta cheese
vanilla, salt, cinnamon
3 tbsp candied Orange Peels
3 tbsp caster sugar
50 g butter
Photo added on
Filling: Boil the sugar and water syrup, stirring until the sugar dissolves. Add semolina trickle, stirring constantly and boil on low heat for about 5 minutes, until the mixture thickens. Spread onto a baking paper semolina in a thin layer and leave until cool. Cut pieces of semolina, mix with the egg yolks, vanilla and salt. Blend until a homogeneous mixture with the mixer on low speed until the mixture is smooth. Add rikotata and orange peels and mix. Place in refrigerator cold. Roll puff dough roll with a diameter of 6-8 cm. Cut the roll into pieces 1-2 cm thick. Lightly crush each piece with his hand on the kitchen counter, in the form of a circle. Place your thumb in the center of each piece and push the center forward. You should get a cone to fill with stuffing. If necessary shape and pull the edges of the cone evenly. Fill the cone thus obtained with 2-3 tsp of the mixture. Squeeze the edges of the dough together to seal and in order not to leak the filling. Put thus obtained semicircles in a tray, covered with baking paper. Apply each cake top with a little melted butter. Bake at 220S, until surface is golden, about 30 minutes. Allow the cake to cool slightly and sprinkle with powdered sugar.
Adapted from http://www.epicurious.com/recipes/food/views/Ricotta-Filled-Pastries
Especially for this recipe I had asked years ago here on the site - the technique of rolling out the dough for sfolyatelite. Meanwhile, for them I bought a machine for homemade pasta, where the two rollers may be thinned well. Then hand continued to pull, like strudel dough until it is transparent. Twice now I opitavala to do, but I'm far from perfect, which requires that dough! This is butertestoto with a compromise that I also tried, but Marina as you know by now, believe me, if you try them once in Italian patiseria, will not be happy until you make the dough by hand :) The recipe is from mastorskata class Italian pastry and worth the effort!
Here the topic :) http://www.receptite.com/forum/viewtopic.php?f=5&t=529&hilit=Точене I did not want to write it now, for it put forward.
I suppose become crispy. :) Really made of thin, transparent straight dough thick almost a third of a millimeter is the tip of the ice cream in the confectionery arts. Until now I've tried several times, but the result is not so perfect, because me and nobody taught me to draw dough, and that to which I have reached in the flattening is the principle of trial and error. Very nice theme that you opened the forum and it is unfortunate that no sitnichar not included. For Austrian strudel repeatedly watched shtouto of making thin dough for apple strudel palace SCHÖNBRUNN, and how to make Phyllo Dough or Filo Pastry. But there is definitely a very tricky, and not only to the quality of flour to the recipe, but mainly to the activation of gluten related to the time of kneading the dough, waiting for the dough to stand for some time, or dipping the dough in oil or water, while to sink or is fed to the surface as a coin ... not roll with much flour and so on. ... There is no way to fail to make transparent thin dough :) and of course Italian Sfogliatelle, which may be with different stuffing. Only then half instead of walk, not roll :) :)
Oh, dear, while I find the time to answer, passes a week. For the filling: I ate them with a fine, fine cream that reminds many universal pastry cream that Galia was uploaded here on the site and which, without I compare, I think it was similar to the one you describe. But the dough remains what defines them and I refused to do them simply because I found amazing patiseriya where they make and are great. Clench your fingers to succeed in the dough! And then tell intricacies :) And your partner do not think - I guess that is your biggest fan and it is not for sympathy with such a pastry at home;)
I would not be caught doing them, pictured were purchased from pasticheriya, my favorite sweets in the middle are sfoliatele small caliber has a large, but smaller ones are more beautiful, and there grandmother and cannoli, and not in all pasticherie successfully made success Marina.
If the rolled dough with starch as prepared in Turkey various types of baklava, you will get no-sheet curl, elastic and transparent ...
a fair, thin peel, etc. - I think that the topic should be resumed in the forum under number 2. Now for this dessert, which is unique as I understand. I have not tried. But puff-dough has written for many home craftsmanship. From what I have read - there are certain niceties to be leafing through baking and simultaneously be thin (you will see the photos this paradox). First, the proportion of the products. Second, the direction of rolling out. Third way of folding. And the like.
A recommended reading in this regard at this link: http: //receptishi.livejournal.com/351686.html? Page = 2 # comments
(Read the comments there). Although there talking about Napoleon cake - is an important principle of the dough preparation and subtleties. Thumbs up for this boy-Russian boy who has a certain talent and patience for such puff-pastry. I guess this recipe there would be fit for Sfoliatele - you know? Only a small hint from me! Hello! :)
Thank you, flower :) Very interesting information! A topic I opened it just for this baked - uploaded photos show just the first stipki in making him :) I once watched him Preval before my eyes - a table for 8 people :) But then unfortunately I had no interest in such things - or workmanship appreciate nor I had the chance to try interesting, valued food ...: /
I am not prepared picture is only product): confused: