Feed remaining 2 pieces of dough through rollers and make another tight cylinder in same manner. The composition of the filling may differ depending on the area of Sardinia in which they are prepared, as each town has developed its own recipe, including some savoury ones. Add yolks, vanilla, sea salt, and cinnamon and beat until smooth. Chill, covered with wax paper, until cold, about 30 minutes. The “lobster tail” pastry is called “sfogliatelle” (singular is “sfogliatella”). You have to get a smooth and homogeneous dough - if it needs it, add a little flour. You have to make them quite long. Roll one of the filled puff pastry logs into a coil on the prepared baking tray. You can then decorate with coloured sprinkles. However, if you're in the mood for a delicious project, sfogliatelle are worth the time and energy involved. Tear semolina into pieces and mix in bowl of mixer at low speed to break up. Some of our food editors were surprised that these pastries could even be made at home. [2] According to a number of sources, pasticciotti should be eaten warm.[3][5]. In the US, bakeries typically offer lobster tail pastries chilled, filled with either a ricotta cream or an egg-based pastry cream. Cover strip loosely with plastic wrap. Carefully scrape round off work surface with a knife or metal spatula. Halve dough and roll out each half into a rough 12- by 5-inch rectangle (1/4 inch thick) with a rolling pin. Pre heat the oven to 180 °C. Depending on the region, they are traditionally filled with either ricotta cheese or egg custard. Use a pastry brush to brush the edges of the puff pastry with the beaten egg. https://www.epicurious.com/recipes/food/views/ricotta-filled-pastries-104911 The invention of pasticciotti is credited to Andrea Ascalone, a chef in the town of Galatina in Lecce, who in 1745 used ingredients left over from full-sized tortas to create a smaller cake. Roll up the pastry to enclose the filling. Discard garlic clove. Gently squeeze a small handful of dough: It should hold together without falling apart. Put a spoonful of the ricotta filling on each dough circle. In southern Apulia, pasticciotti are sold in bakeries, bars, coffee shops and restaurants. Pinch the edge at intervals so as to get a raised border, leaving a container for the filling. Continue to roll the puff pastry logs until all the logs have been used. Form and fill more sfogliatelle in same manner with remaining slices and remaining cylinder. Cut each sheet of puff pastry into 3 horizontal strips. Pinch the edge at intervals so as to get a raised border, leaving a central area for the filling. Preheat the oven to 180°C. Fold dough in half crosswise, then fold in half again. Feed rectangle through rollers of pasta machine (dust dough with flour as necessary to prevent sticking), making space between rollers narrower each time, until dough has gone through narrowest setting (dough strip will be about 4 feet long). Would you like to share this recipe with your friends? © Copyright Laterradipuglia Srls | P.IVA 04795390758. Strain the liquid from the spinach and use the back of a ladle to press down or squeeze with your hands to extract as much liquid as possible. Mix in ricotta and candied orange peel at low speed. Spread other dough strip with 3 tablespoons lard butter and stretch to 9 inches in same manner (do not roll up). Break the eggs, separating the yolks from the whites. Fine semolina flour isn't labeled as such on the package, but if it doesn't say "coarse," then you've got the right product. Bake in batches in middle of oven (keep second batch covered with plastic wrap while first bakes), brushing with remaining lard butter twice during baking, until very crisp and golden brown, about 30 minutes total. Feed dough through rollers 10 more times, folding in half each time. Stack both pieces of dough and, using rolling pin, roll together to form 1 (1/2-inch-thick) piece. [2] They are typically served as a breakfast item, but may also be eaten throughout the day,[3][4] and are a traditional pastry in Apulia. Use a pastry brush to brush the edges of the puff pastry with the beaten egg. 3 cups all-purpose flour plus additional for dusting, 1 stick (1/2 cup) unsalted butter, softened, 1 1/4 cups semolina flour, fine* (see Cooks' notes, below), 1/4 cup finely chopped candied orange peel, *available at some specialty foods shops or mail-ordered from Dean & DeLuca (877-826-9246), a heavy-duty standing electric mixer with paddle attachment, a pasta machine, a small metal offset spatula, a pastry bag fitted with a 1/2-inch plain tip, and parchment paper. For the filling: Whip heavy cream in a medium mixing bowl using an electric hand mixer set on high speed until soft peaks form. Feed remaining piece of dough through rollers in same manner. [3][4][6] An unusual variation filled with ground veal and almonds but topped with sugar, pasticciotti di carne, is a local favorite in the Sicilian town of Patti. Line a baking tray with baking parchment and arrange the pastries. Cassatelle are referred to as sweet ravioli and are filled with creamy ricotta to which you can also add chocolate chips. A pasticciotto (Italian pronunciation: [pastitˈtʃɔtto]; plural pasticciotti) is a type of filled Italian pastry. Roll out the dough into thin sheets. With the help of a glass or equivalent, cut out circles of about 8 cm in diameter. Spread in the center of pasty leaving about 2 inch border. Working with 1 cylinder at a time, trim about 1/2 inch from each end, then cut cylinders into 3/4-inch-thick slices (about 12). In a small bowl mix egg and water. Use a fork to lightly beat the egg into a small bowl. Transfer to a baking sheet and spread 1/4 inch thick. However, recent studies demonstrate that the Ascalone family was not present in Galatina before 1787.[10]. All Rights Reserved, Pizzette di sfoglia (puff pastry mini pizzas), Sfoglia ripiena (puff pastry filled) with ham and mozzarella, 500g (X3 25 x 25cm sheets) frozen puff pastry, just thawed, 1 bunch spinach trimmed and washed well (approximately 600g). Bake them until the top of the filling is golden brown. Chill dough, wrapped in plastic wrap, at least 2 hours and up to 8. Overlap 1 inch of a short end onto exposed end of first roll, then continue to roll up first roll to form a tight cylinder (about 9 inches long and 2 inches in diameter). Put dough on a lightly floured baking sheet and cover with plastic wrap. Roll up the pastry to enclose the filling. Transfer pastries to a rack to cool slightly, then serve. Bake for 15 minutes or until crisp and golden – buon appetito, Register and sign up for our newsletter to get the latest Italian recipes, Rolled puff pastry with spinach and ricotta filling, © 2020 Italian Spoon. Quarter dough. The name pasticciotto allegedly comes from Ascalone himself regarding his creation as a pasticcio, or "mishap". Spread 3 tablespoons lard butter evenly over strip with offset spatula. Grate the orange zest. 1/2 pound fresh ricotta; 3/4 teaspoon orange-flower water; 2 tablespoons finely chopped candied citron; For pastry: 2 1/4 cups all-purpose flour; 6 tablespoons sugar; 1/2 teaspoon salt Gently stretch strip to 9 inches wide with your fingers, moving slowly down length of strip. Keeping remaining pieces covered with plastic wrap, roll out 1 piece dough into a rough 4- by 8-inch rectangle (1/4 inch thick) on a lightly floured surface. Unbelievably delicious. In some Italian-American communities, they are called pusties. In a bowl, combine the ricotta cheese, sugar, egg yolks, orange zest and a pinch of saffron and stir well with a wooden spoon to get a smooth mixture free of lumps. [7] Pasticciotti di carne are similar to the Moroccan pastilla which also combines a meat filling with a sugar topping. Allow the spinach to cool slightly then transfer to a chopping board. Put your thumbs underneath round and first two fingers of each hand on top, then gently push center upward with thumbs and simultaneously pull side downward with fingers, keeping layers overlapping slightly (imagine a collapsible travel cup). Depending on the region, they are traditionally filled with either Beat together butter and lard in a bowl with mixer until pale and fluffy. [4] Lay 1 slice flat on work surface and gently flatten into a 4-inch round with heel of your hand, starting in center and smearing out in all directions. A pasticciotto (Italian pronunciation: [pastitˈtʃɔtto]; plural pasticciotti) is a type of filled Italian pastry. [5][6] They are also commonly available at Italian-American bakeries in the United States, alongside other Italian pastries such as cannoli and sfogliatelle. Unbelievably delicious. Cut each sheet of puff pastry into 3 horizontal strips. The key is that among the ‘Pardulas’, or ‘Casatinas’, those with ricotta cheese are more delicate, and those with other fresh chesses may have a stronger flavour. Melt the butter and olive oil in a large frying pan over medium heat. The ricotta filling is more commonly seen in Sicily. Put on each dough circle a spoonful of the ricotta filling. You can find a version with the sweet aroma of orange or lemon and, rarer, a version with raisins. Have you tried it? Instructions. In Italy, custard-filled pasticciotti are the typical variety in Apulia, [6] particularly in the province of Lecce, where the city of Lecce named the pasticciotto its typical cake.[5].
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