Unfortunately or fortunately I'm in love ... so this time I farcina half the pasta with sausage and half the apricot jam with my mom.
This is the result:
also excellent in sweet version ... the next day, cold, were good and not dry.
Here is the recipe already posted (author Lory, blogs with the spice merchant changes Adriano blog smell of baking powder)
Here is the recipe already posted (author Lory, blogs with the spice merchant changes Adriano blog smell of baking powder)
Ingredients: 250g flour 00
250g soft butter 160g ricotta
2 large pinch of salt
Sift flour with salt, we combine the ricotta and the butter. Stir with a fork and then with your hands (as for pastry), until the crumbs.
crumbs in plastic wrap, and helping with this, mass and form a compact rectangle.
Let rest in refrigerator for a couple of hours. Place the dough on a lightly floured pastry board and rolling pin with stendiamolo, folding the dough over itself several times and then stretched again.
Now stendiamolo thin, ca. 2 - 3mm farciamolo as we want, in this case with jam abicocche. I rolled and I like the puffs sprinkled with brown sugar.
crumbs in plastic wrap, and helping with this, mass and form a compact rectangle.
Let rest in refrigerator for a couple of hours. Place the dough on a lightly floured pastry board and rolling pin with stendiamolo, folding the dough over itself several times and then stretched again.
Now stendiamolo thin, ca. 2 - 3mm farciamolo as we want, in this case with jam abicocche. I rolled and I like the puffs sprinkled with brown sugar.
Bake at 200 ° until the dough is golden brown.
18/06/2010
Sfogliatelle sweet version, filled with hazelnut cream.
Sfogliatelle sweet version, filled with hazelnut cream.
Excellent!
0 comments:
Post a Comment