Sfogliatelle Frolle – Au revoir Lisa / Daring Bakers’ November 2013 Challenge –

When I was  baking one day of this week our challenge, I heard about Lis, about her passing. I am so angry, I am so sad. I remember her emails so nice. I remember my first challenge in 2008. It was so fun in my kitchen, my husband and my kids helped me to make a Danish Braid. And we were so proud to make it. She will be missed by so many of us. Au revoir Lisa.

Sandie from Crumbs of love is our hostess this month. She challenge us to make great italian desserts : Sfogliatelle Ricci, Sfogliatelle Frolle or American Lobster Tails. I chose Sfogliatelle Frolle. I prepared the filling with dried apricots and pure orange extract. The orange extract gave a lovely flavor.

   These Sfogliatelle Trolle are absolutely scrumptious! And so beautiful!

Thank you so much Sandie for this great challenge!

Servings : 12 pastries

Dough :

• 2 1/3 cups (560 ml) (11-1/2 oz) (325 gr) all purpose (plain) flour
• 1/3 cup (80 ml) (2-2/3 oz) (75 gr) granulated sugar
• 1/8 teaspoon (3/4 gr) salt
• 8 tablespoons (4 oz) (115 gr) unsalted butter, cold
• 2 large eggs, beaten

Semolina-Ricotta Filling :

• 1 cup (250 gr) milk
• 1/2 cup (120 ml) (4 oz) (115 gr) granulated sugar
• 2/3 cup (160 ml) (4 oz) (115 gr) fine semolina
• 1 1/2 cups (360 ml) (13-1/4 oz) (375 gr) whole milk ricotta
• 2 large eggs yolks
• 2 teaspoons (10 ml) pure vanilla extract (or the seeds of one pod and 1 teaspoon of extract)
•  1/4 teaspoon pure orange extract
• 1/3 cup (80 ml) (2 oz) (60 gr) dried apricots (or candied orange peel)
• zest of 1 lemon

Egg Wash :

• 1 large egg
• pinch salt

Prepare the Filling :

Combine the milk and the sugar in a medium saucepan. Bring to a boil, then lower the heat and slowly add the semolina, whisking quickly as to avoid any lumps. Cook, strirring often, until the mixture is smooth and thick, about 2 minutes. Spread the mixture onto a lined baking sheet, about 1/2 inch (15 mm), to cool. When cool, break into pieces and place into the bowl of your stand mixer, fitted with the paddle attachment, and add the ricotta cheese, egg yolks, vanilla and orange extract. Beat until smooth and creamy. Stir in the candied orange peel and lemon zest. Scrape into a container, place palstic wrap directly onto the surface and refrigerate until needed (up to 3 days).

Directions :

1. By hand, combine the flour, sugar and salt in a mixing bowl. Remove the butter from the fridge and pound it a few times with a rolling pin to make it pliable. Add it to the flour and start rubbing it into the flour mixture with your fingertips, working from the bottom of the bowl upwards. Work quickly so the butter doesn’t get warm from your hands. This only takes a minute or two to complete. Add the eggs and stir into the dough with a fork until it starts to hold together. Empty it out onto your workspace and knead it a few times. Shape into a disc, wrap in plastic and chill in until firm. The dough can be made up to 3 days in advance.
2. Prepare the filling and chill it. Whisk the egg yolk, egg and salt together for the egg wash.
3. Divide the dough into 10 equal pieces. Roll each piece into 5 inch (12-1/2 cm) rectangle. Place a hefty tablespoon amount of filling on the lower half of the dough and pull the top half over this. Use your hands to press down around the filling and seal the edges together (like making ravioli). Use a 3 inch (75 mm) round cookie cutter (or glass) and cut away any excess dough.
4. Place the formed frolle on a prepared baking sheet and chill for 2 hours.
5. Preheat your oven to moderatly hot 375 degre F/190 degre C/gas mark 5
6. Brush the frolle with egg wash and bake approximately 20 minutes, just until the frolle are baked through.Cool briefly on a rack.