Sfogliatelle Filling

Sfogliatelle is a Italian pastry with a creamy semi-sweet filling. Sfogliatelle means many leaves or layers and this crisp pastry's texture resembles leaves stacked on each other. Sfogliatelle look like seashells when baked. Some people also call them 'lobster tails' for their resemblance to the same. The characteristic ridges form as the layers of dough separate during baking. The pastries are filled with a sweetened ricotta cream, semolina, and cinnamon mixture. Lemon zest or candied orange bits are also sometimes added.

Ingredients

• • 1 cup milk

  • 1/4 cup semolina flour

  • 1 cup ricotta cheese

  • 1 egg, beaten

  • 1/4 cup sugar

  • 1 tablespoon candied orange bits or grated orange zest

  • 1/4 teaspoon cinnamon

Directions

• 1. Put the milk in a saucepan over medium heat.  Bring to a boil.

  2. Slowly add the semolina flour, stirring constantly to avoid lumps.

  3. Simmer the mixture 3-4 minutes, until thick and smooth.

  4. Transfer the mixture to a bowl and allow to cool about 5 minutes.

  5. Press the ricotta cheese through a sieve to remove any lumps.

  6. Add the ricotta, egg, sugar, candied fruit, and cinnamon to the semolina mixture.

  7. Beat well to blend and set aside.