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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift flour and salt and turn into bowl. | 2. Cut in shortening with fingers to mealy consistency. | 3. Add enough water (approx. 1/2 c) to hold mixture together. | 4. Dough should be not too hard or too soft (similar to egg noodle dough). | 5. Knead well several minutes. | 6. Form into ball and refrigerate for 30 minutes to enable it to lose elasticity and roll out easily. | 7. Roll dough very thin on lightly floured board into rectangular pice measuring about 28 x 24 inches. | 8. Cut edges evenly, then cut into 4 pieces lengthwise, 28 x 6 inches. | 9. Using a brush, spread melted shortening generously and evenly over one strip, top with second strip and spread with shortening. | 10. Repeat with the third and fourth strips, separating each strip by a layer of shortening. | 11. Let shortening cool and set. | 12. Using great care, roll four strips together, as for jelly roll, starting from shorter end. | 13. Wrap in wax paper and refrigerate about 15 minutes. | 14. Remove. | 15. wax paper and cut ends evenly using a short thing knige. | 16. Cut roll into 12 1/2 inch pieces (For easier cutting, dip knife in flour before cutting dough). | 17. Slices will resemble narrow rolls of ribbon. | 18. Place on lightly floured board and sprinkle lightly with flour. | 19. Gently place rolling pin a center of slice and roll out from center toward left. | 20. Return rolling pin to center and roll out from center toward right. | 21. The slice, fromerly round, will be a larger and thinger oval shape. | 22. Gently roll again from center toward top with one stroke and from center toward bottom with one stroke. | 23. The oval should measure about 7 1/2 inches at its longest part. | 24. Placed prepared oval on lightly floured board, rolled side down. | 25. Proceed as above with the other pieces, arranging finished ovals on board, side by side. | 26. Preheat oven to 400 degrees. | 27. Drain ricotta through cheese cloth until quite dry. | 28. Place in bowl, stir in remaining ingredients and blend throroughly. | 29. Place a tablespoons or two of ricotta mixture on lower half of each oval, wet edges of dough with a little egg white and fold over filling, bringing narrow edges together to form a shell-like shape. | 30. Press edges together tightly to seal in filling. | 31. Brush each shell with melted shortening. | 32. Bake about 15 minutes, then quickly brush more melted shortening over shells using light, gentle strokes. | 33. Close oven door quickly, lower heat to 350 and bake another 20 minutes. | 34. Brush once more with shortening. | 35. Pastries will puff up and have a beautiful golden color showing shell-like ribs or lines. | 36. Lower heat to 250 and bake another 5 to 10 minutes. | 37. Cool on rack. | 38. When cold, dust with confectioners sugar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	3	cups		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
shortening	3/4	cup		1359.15	0.0	0.0	153.75
shortening	1/2	cup	melted	1359.15	0.0	0.0	153.75
ricotta cheese	1 1/2	1/2		647.28	11.3088	41.8872	48.2856
confectioner ' sugar	8	tablespoons		-	-	-	-
orange	3	tablespoons	minced candied	15.8625	3.9656	0.3172	0.0405
egg	2			143.0	0.72	12.56	9.51
purpose flour	1	tablespoon		-	-	-	-
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
egg white	1			17.16	0.2409	3.597	0.0561
shortening			melted	1359.15	0.0	0.0	153.75
confectioner ' sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.