Shortcrust Puff Pastries

Instructions

1. 1

   To prepare the shortcrust puff pastries, start by making the shortcrust pastry. In the bowl of a stand mixer fitted with the paddle attachment, combine the cold but pliable butter and granulated sugar. Mix on medium speed, and as soon as they are well combined and you have obtained a sort of cream, add the honey.

2. 2

   Then add the zest of half an orange, half a lemon, and the seeds of half a vanilla bean. If the mixer does not collect everything, you can use a spatula to mix the ingredients thoroughly.

3. 3

   Crack the egg into a small bowl and whisk it lightly. Add it to the mixer, adding it little by little, until it is completely absorbed. In this case, you can also use a spatula to mix the ingredients. As soon as the dough is combined, add the baking ammonia and continue mixing.

4. 4

   At this point, sift the flour and add it to the mixer. As soon as the flour is completely absorbed, turn off the mixer.

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   Transfer the pastry to a tray and flatten it with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours.

6. 6

   In the meantime, prepare the filling. Pour the water into a saucepan and add a little salt. As soon as it starts to boil, add the semolina, stirring constantly with a whisk, so as to avoid the formation of lumps. Let it cook for 3-4 minutes, using a wooden spoon and stirring continuously.

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   Then add the ricotta in two steps, and when it is well combined with the semolina, add the sugar. Then add all the flavorings: cinnamon, the zest of half an orange, lemon, and the seeds of half a vanilla bean.

8. 8

   Mix again, and finally add the egg. As soon as the filling is ready and the egg has been completely absorbed, transfer it to a piping bag; it will not be necessary to use a nozzle.

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   Take the pastry out of the refrigerator and transfer it to a lightly floured work surface. Form a log and, using your hands, break off pieces of pastry of about 50 grams.

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    You will get; to give greater uniformity to your shortcrust puff pastries, roll the portions of dough between the palms of your hands, giving them a spherical shape. Using a rolling pin,

11. 11

    give each piece of shortcrust pastry an oval shape and generously fill the center of each piece of dough with the filling. Then fold it like a small bag, folding the pastry from one end of the oval to the other 9 so as to cover the filling;

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    seal the edges by pressing lightly with your fingers. Using a round cutter with a diameter of 9 cm, remove the excess pastry by cutting around the filled dough, so as to obtain your shortcrust puff pastries. Knead the scraps of pastry and use them to create other 4 shortcrust puff pastries, proceeding in the same way.

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    Arrange the pastries on a baking sheet lined with parchment paper and press lightly with your index finger to create a hollow at the base of the small bags and create the classic shell shape. Let them rest overnight in the refrigerator, covered with plastic wrap.

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    After a night, take the pastries out and brush them with lightly beaten egg. Then bake in a static oven preheated to 225° for 18-20 minutes, until they are golden brown. At this point, take them out of the oven, let them cool slightly, and enjoy your shortcrust puff pastries.

15. 15

    Trascorsa una notte riprendete le sfogliatelle e spennellatele con l'uovo leggermente sbattuto. Poi cuocete in forno statico preriscaldato a 225° per 18-20 minuti fino a che risulteranno ben dorate. A questo punto sfornate, lasciate intiepidire e gustate le vostre sfogliatelle frolle.