I would also like to cast my vote for more definitive info in Zeppoli. It is my understanding that they are a specialty of Napoli, or the San Guiseppe Zeppoli version is, at least. Most of the info I've found seem to consider it another kind of donut, without the hole. I have found recipes that call for yeast, but in a previous post by a fellow member, it was stated that they are made from a bigne dough, which is an unyeasted pastry dough. Can someone(read Marco) possibly provide us with an authentic recipe for San Guiseppe Zeppoli di Napoli?
In addition, does anyone in our fourm have experience making SFOGLIATELLA? They are another pastry of Napoli I am keen to make in an authentic manner. No frozen phyllo dough from the supermarket, thank you.
One thing I want to understand is, how does Italian flake pastry technique differ from French(croissant), and others. I have, so far, been unsuccessful in finding much in print that discusses Italian pastry techniques.
1 cup water,1/2 cup ricotta,1 pinch salt,1/2 cup confectioner's sugar
1/2 cup semolina,1 cup, 2 oz. flour,6 oz. butter,2 oz. strutto
1 pinch cinnamon,3 oz. candied orange peel, diced,1 egg yolk
Bring the water to a boil, add a pinch of salt,
pour in the semolina, stirring so as not to form lumps.
Cook, stirring for about 8 mins., stirring constantly.
Let cool. Make a fontana with the flour. Put half of the butter,
a pinch of salt.... and as much water as necessary to knead the
dough to a smooth and elastic consistency.
Wrap the dough in a towel and let rest for an hour.
Sift the ricotta.... mix with the semolina, 6 tbs. sugar, a pinch of
cinnamon and the candied peel.
Roll out the pastry with a rolling pin to obtain a 25x18-in.
rectangle, 1/16-in. thick. Cut the pastry vertically into 4 strips and
place one on top of the other, brushing each one with melted
butter. Let rest for half an hour, and then roll up the stack of
Slice the roll into 10 equal pieces with a very sharp, floured knife.
Place the pieces on the pastry board and roll them gently with the
rolling pin, first vertically, in an upward direction, and then in a
downwards direction, to give them an oval shape.
Turn the ovals over, place a bit of ricotta filling in the middle of
each one, brush the edges with egg yolk, then fold the dough over
and press to seal.
Brush the sfogliatelle with melted strutto and place on a paper
greased with butter. Bake in a pre-heated oven at 425ºF for 20
mins. Remove from the oven. Brush with melted butter again,
lower the temperature to 350ºF and bake for another 20 mins. Let
cool, sprinkle with confectioner's sugar ....Hey Enjoy*** Hope it