Yesterday I shared with you the first recipe I tried for this month's Daring Baker's Challenge. And here comes the other recipe. Thought the preparation is quite simple in comparison to Ricci, it tastes amazing. Hubby liked this more than the Ricci. I myself liked this very much. The outer covering is a pie dough and filling is the semolina ricotta filling used in Sfogliatelle Ricci. I used my eggless Apple Pie crust which usually turns out good. The result was a flaky, soft crust and a soft delicious filling. I made the pie crust dough during one of the cookery class session in which I had to demonstrate it to a student. I then used it to make this yummy pastry during evening.
I made a batch of the filling while preparing Ricci and I had nearly half of it left after preparation. I used it for this pastry. For the given ingredient list, I made 11 Frolle. And I thought that it mildly sweet. So I just dusted it with icing sugar and then it was perfect. The recipe was provided by Sandie, the host of this month's Daring Baker Challenge.
Ingredients:
For The Crust:
All Purpose Flour/ Maida-2 1/4 cups
Baking Powder-1 tsp
Baking Soda-1 tsp
Cold Unsalted Butter-3/4 + 1/8 cup
Caster Sugar-1/3 cup
Cold water-For Kneading
Procedure:
1. Cut the cold butter into cubes.
2. In a bowl mix flour, baking powder, baking soda and sugar.
3. Add the cubed butter and rub with your palms to incorporate the butter into the flour.
4. Take the flour butter mixture in your hands and lift it up the bowl and rub. This way you get air inside the mixture and the crust will be flaky.
5. Leave some pea sized chunks of butter while rubbing.
6. Add cold water and bring the dough together. Let the dough be crumbly and not smooth.
7. Divide it into two parts with one portion larger than the other.
8. Place them into cling wraps, cover and refrigerate until firm.
Mix flour, sugar, baking soda and baking powder. Add chilled butter.
Mix it to make it crumbly.
Add chilled water to form a crumbly dough. Cover with cling wrap and refrigerate.
Semolina Ricotta Filling
Ingredients:
Milk-1 cup
Granulated Sugar-1/2 cup
Semolina/ Sooji-2/3 cup
Cream-1/4 cup
Vanilla Essence-2 tsp
Zest of One Orange
Chocolate Chips-1/4 cup
Tutti Frutti-1/3 cup
Procedure:
1. In a pan, mix together milk and sugar.
2. Bring it to boil.
3. Add semolina in a continuous stream keepin flame low.
4. Keep on stirring until the mixture becomes very thick and leaves the sides of the pan.
5. Pour this on a plate and allow it to cool completely.
6. In a jar of food processor, take ricotta, cooled semolina mixture, zest of one orange and cream. Run the processor until smooth.
7. Now remove the blade, add vanilla essence, chocolate chips and tutti frutti and mix well.
8. Transfer to a jar and refrigerate.
Boil milk and sugar.
Add semolina.
Cook until thick.
Transfer to a plate and allow it to cool.
Mix together ricotta, orange zest, cream and vanilla.
Add semolina mixture.
Process until smooth.
Add chocolate chips and tutti frutti.
Transfer to a jar and refrigerate.
Assembling The Frolle and Baking:
Divide the dough into 10 equal portions. Roll a portion into a rough rectangle.
Place a ball of filling on the lower half.
Bring the side of rectangle over the filling and press it.
With a circular cutter, cut out a circle. The remaining dough from all the circles will make one more frolle.
Arrange on a baking tray and refrigerate for 2 hours. I had some extra pie crust, so another 3..
After baking it until golden, dust with icing sugar.
Enjoy!!!!
Labels: BAKES, DARING BAKER CHALLENGE, EGGLESS, ITALIAN, RICOTTA
