Using your own homemade pastry or store bought Pepperidge Farm puff pastry sheets you can make these really amazing pastries... This is the EASY version but they look at taste just great. I use a mini muffin tin, but if you have a cupcake tin that would make nice sized ones.
Mis en place
1 lb. ricotto cheese
1/4 cup candied fruit (or 1/4 raisins soaked in Jack Daniels)
zest of 1 lemon
1/2 cup white sugar
2 egg yolks
1 package Pepperidge Farm puff pastry, thawed and rolled thinly
powdered sugar
Render out much of the water from the ricotta in a thin kitchen towel. Place all ingredients in mixer bowl and whip on medium speed about 2 minutes. Roll out pastry and cut 3 to 4 inch squares (this depends on the size of your cup cake cups). Butter inside of cupcake pan cups generously. Place a square of the pastry down into the pan with the sides hanging out, repeat for each cup until all are filled. Now add a couple tablespoons of the filling down into the cups. Brush the edges of the pastry with a little water or beaten egg and bring up the edges of the pastry into a bunch and pinch closed. Repeat for each cup.
Bake at 400 for 15-18 minutes or until pastry is golden. Remove to a cool location and after about 3 or 4 minutes carefully remove each sfogliatelle to a plate.
Allow to cool at least 1/2 hour. Place powdered sugar in a sifter and dust generoulsy on tops, turn on sides and repeat dusting. Before serving dust again with sifted powdered sugar. Serve with you best espresso or a Vin Santo...
Mis en place
1 lb. ricotto cheese
1/4 cup candied fruit (or 1/4 raisins soaked in Jack Daniels)
zest of 1 lemon
1/2 cup white sugar
2 egg yolks
1 package Pepperidge Farm puff pastry, thawed and rolled thinly
powdered sugar
Render out much of the water from the ricotta in a thin kitchen towel. Place all ingredients in mixer bowl and whip on medium speed about 2 minutes. Roll out pastry and cut 3 to 4 inch squares (this depends on the size of your cup cake cups). Butter inside of cupcake pan cups generously. Place a square of the pastry down into the pan with the sides hanging out, repeat for each cup until all are filled. Now add a couple tablespoons of the filling down into the cups. Brush the edges of the pastry with a little water or beaten egg and bring up the edges of the pastry into a bunch and pinch closed. Repeat for each cup.
Bake at 400 for 15-18 minutes or until pastry is golden. Remove to a cool location and after about 3 or 4 minutes carefully remove each sfogliatelle to a plate.
Allow to cool at least 1/2 hour. Place powdered sugar in a sifter and dust generoulsy on tops, turn on sides and repeat dusting. Before serving dust again with sifted powdered sugar. Serve with you best espresso or a Vin Santo...
