Ingredients Sfingi:
- 1 1/2 Cups water
- 5 Tbs butter
- 3/4 Cup flour
- 4 eggs
- 1 Tsp. limoncello
- 1 Tbs vanilla
- Ingredients Ricotta Cannoli Cream:
- 1 Quart whole milk ricotta
- 2 Cups powdered sugar
- 1 Tsp. orange zest
- 2 Tsp. vanilla extract
- Ingredients Custard Cream:
- 1/3 Cup sugar
- 2 Tbs Corn starch
- 1/8 Tsp Salt
- 2 Egg yolks - Beaten
- 2 Cups Milk
- 2 Tsp Vanilla
Directions:
- Sfingi:
- In a medium pot, boil water, then remove from heat and add Limoncello, vanilla and then flour all at once.
- Stir immediately till smooth. Add butter and bring back to the heat stirring.
- The flour should form a dough ball and stick to the pan. Remove from heat and let cool. Add eggs one at a time, stir completely into the dough before adding the next.
- Let the dough rest 15 min. Using a soup spoon, place spoonful size of dough on a greased cookie sheet, leaving 2 inches between each sfingi.
- Bake at 400 degrees for 10 minutes then reduce to 375 for another 15-20 minutes until golden. They will double in size.
- Turn off the heat but let the sfingi cool off in the oven.
- Gently slice open and fill with Ricotta cannoli cream, dust with powdered sugar and top with an optional cherry.
- Ricotta Cannoli Cream:
- Line a colander with cheesecloth, add the ricotta and let drain until dry. Squeeze out any excess moisture.
- Place dry ricotta into a bowl and beat with a mixer 5-7 minutes until fluffy.
- Add sugar, zest and vanilla, mix on medium until blended. Place the filling into a piping bag and fill the sfingi.
- Custard Cream:
- In a pot combine cornstarch, salt, milk and sugar, bring to a slow boil for 1 minute.
- In a bowl, beat yolks and add 1/2 of the milk mixture from the pot, mix well.
- Bring the egg mixture back to the pot combining well with the milk mixture and bring back to a slow boil for 1 minute.
- Remove from the heat and add in vanilla extract and butter.
- Stir well until blended. Let cool before filling pastry.
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