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Sfogliatelle
Yield: 12 shells

3 c all-purpose flour
1/2 ts salt
3/4 c shortening
1/2 c melted shortening

1 1/2 lb ricotta
8 tb confectioners sugar
3 tb minced candied orange and citron peel
2 eggs
1 tb all-purpose flour
1/2 ts vanilla
1 egg white
melted shortening
confectioners sugar

Sift flour and salt and turn into bowl. Cut in shortening with
fingers to mealy consistency. Add enough water (approx. 1/2 c) to
hold mixture together. Dough should be not too hard or too soft
(similar to egg noodle dough). Knead well several minutes. Form
into ball and refrigerate for 30 minutes to enable it to lose
elasticity and roll out easily. Roll dough very thin on lightly
floured board into rectangular pice measuring about 28 x 24 inches.
Cut edges evenly, then cut into 4 pieces lengthwise, 28 x 6 inches.
Using a brush, spread melted shortening generously and evenly over
one strip, top with second strip and spread with shortening. Repeat
with the third and fourth strips, separating each strip by a layer
of shortening. Let shortening cool and set. Using great care,
roll four strips together, as for jelly roll, starting from shorter
end. Wrap in wax paper and refrigerate about 15 minutes. Remove
wax paper and cut ends evenly using a short thing knige. Cut roll
into 12 1/2 inch pieces (For easier cutting, dip knife in flour
before cutting dough).

Slices will resemble narrow rolls of ribbon. Place on lightly
floured board and sprinkle lightly with flour. Gently place rolling
pin a center of slice and roll out from center toward left. Return
rolling pin to center and roll out from center toward right. The
slice, fromerly round, will be a larger and thinger oval shape.
Gently roll again from center toward top with one stroke and from
center toward bottom with one stroke. The oval should measure about
7 1/2 inches at its longest part. Placed prepared oval on lightly
floured board, rolled side down.

Proceed as above with the other pieces, arranging finished ovals
on board, side by side.

Preheat oven to 400 degrees. Drain ricotta through cheese cloth
until quite dry. Place in bowl, stir in remaining ingredients and
blend throroughly. Place a tb 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. Press edges together tightly to seal in filling. Brush
each shell with melted shortening. Bake about 15 minutes, then
quickly brush more melted shortening over shells using light, gentle
strokes.

Close oven door quickly, lower heat to 350 and bake another 20
minutes. Brush once more with shortening.

Pastries will puff up and have a beautiful golden color showing
shell-like ribs or lines. Lower heat to 250 and bake another 5 to
10 minutes. Cool on rack. When cold, durst with confectioners
sugar.

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