These Italian pastries are really a mixture of ardour and ability. This recipe makes use of flaky pastry normal into shells. it has a wonderful crunch, with a creamy semolina and ricotta filling.
500 g plain flour
50 g sugar
6 g salt
200 ml water
150 g lard, softened
900 ml water
130 g sugar, plus 60 g further
6 g salt
310 g semolina
1.three kg contemporary ricotta
1 orange, rind grated
1 vanilla bean, seeds scraped
1 tsp floor cinnamon
Oven temperatures are for standard; if utilizing fan-pressured (convection), scale back the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are contemporary (except specified) and cups are calmly packed. | All greens are medium dimension and peeled, except specified. | All eggs are 55-60 g, except specified.
Resting time 30 minutes
Chilling time 1 hour
To make the pastry, put the flour, sugar and salt in a bowl and progressively combine within the water together with your fingers forming a stiff dough. Knead for a couple of minutes, cowl with plastic wrap and go away to relaxation for about 30 minutes.
Divide the dough into just a few items (every in regards to the dimension of a slice of bread) so it’s simpler to work with. Take the primary piece and roll it by way of a pasta machine on the widest setting. Fold it in three and run it by way of the machine once more. Do this about 4 occasions till easy, then begin rolling the pasta out at narrower settings till the sheet is 1 mm thick. Lay the sheet on a piece floor and use your fingers to color with a layer of the lard.
Begin rolling the sheet up from one of many quick edges, gently stretching it longer and wider as you achieve this, till you’ve gotten shaped a cigar. Then roll one other piece of dough by way of the pasta machine, coat it with lard, and roll it up across the first sheet to create a thicker roll. Continue with the remainder of the dough till you’ve gotten shaped a big roll. Cover with plastic wrap and refrigerate for at the very least 1 hour.
To make the filling, put the water, 130 g of sugar and salt in a saucepan and produce to the boil. Once boiling, progressively add the semolina, stirring. Cook for about 5 minutes, till thick. Remove from the warmth, brush the highest with slightly vegetable oil and place the pan within the fridge to chill.
Remove the semolina from the saucepan, minimize into small cubes and place in a bowl with the additional sugar. Beat with electrical beaters till it breaks up. Add the ricotta and one of many eggs and proceed beating till easy. Add the remaining egg, orange rind, vanilla seeds and cinnamon and beat for one more three minutes.
Preheat the oven to 180°C. Cut the chilled pastry into 1 cm slices with a serrated knife. Use your fingers to therapeutic massage slightly lard into the minimize sides of every slice and gently push out the centre of the spiral, separating the layers to progressively kind a pouch or shell. Scoop some ricotta combination into the centre, filling to the highest. Loosely shut the shell and lay it on a tray lined with baking paper. Bake for 25–30 minutes, till crisp and golden.