Ingredients
Equipment
Method
- In a large bowl, combine the all-purpose flour, semolina flour, sugar, and salt. Mix well before adding the cold butter. Cut the butter into the flour mixture until it resembles coarse crumbs.
- Slowly add the cold water while mixing. Knead the mixture until it becomes firm. Form it into a ball, cover it, and let it chill in the refrigerator for 2 hours.
- While the dough chills, heat the milk in a saucepan over medium heat until it boils. Gradually whisk in the semolina flour, stirring constantly to avoid lumps. Simmer for 3-4 minutes, then remove from heat and let cool for 5 minutes. Fold in the sieved ricotta, egg, sugar, and candied fruit, beating until smooth.
- Remove the chilled dough from the refrigerator and divide it into two equal parts. On a dusted pastry board, roll each part into an 18-inch square, very thin. Brush with melted butter, roll like a jelly roll, and cut into 3-4 inch pieces. Press your thumb into the center of each piece to form a cup, fill with 2 tablespoons of the ricotta mixture, fold and seal the edges.
- Preheat the oven to 425°F (220°C). Line cookie sheets with parchment paper and place the shaped pastries on the sheets. Brush the tops with beaten egg yolk. Bake for 15 minutes or until golden brown. Let cool on the cookie sheet for 5 minutes before transferring to a cooling rack. Dust with confectioners sugar before serving.
Nutrition
Notes
The key to success is rolling the dough thin enough. If it springs back, let it rest for another 10 minutes. You can substitute candied fruit with chocolate chips or chopped nuts. Ensure pastries are completely cool before dusting with powdered sugar.