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● My Senator Sfogliatelle
Le Sfogliatelle del Senatore

For the dough:
2 eggs
1 cup vegetable shortening (such as Crisco)
1 cup sugar
zest of 1 lemon
1⁄2 cup milk
1 tablespoon honey
4 drops cinnamon oil (available at gourmet shops)
4 1⁄2 cups all-purpose flour, sifted

For the filling:
2 3⁄4 cups milk
2 cups sugar, plus 2 tablespoons
pinch of salt
3⁄4 cup semolina
1 cup ricotta cheese, drained
1 egg yolk
3 drops yellow food coloring
4 drops cinnamon oil
1⁄4 cup candied citron (available at gourmet shops)
1⁄4 teaspoon baking powder
1 egg, beaten for egg wash

To make the dough: In a large bowl, whisk together the eggs, vegetable shortening and sugar until foamy. Add the lemon zest, milk, honey and cinnamon oil and whisk until well blended. Slowly add the flour and beat for a few more minutes. Working with your hands, form the dough into a My Senator Sfogliatelle Back ball. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours before using. To make the filling: Place the milk, 2 tablespoons of sugar and salt in a pot. Cook over low heat and bring the mixture to a boil. Slowly add the semolina, stirring constantly until mixture thickens. Remove from the heat. Let filling cool for 10 minutes. Place the filling in another mixing bowl, add the remaining 2 cups of sugar, and mix until blended. Add the ricotta, egg yolk, yellow food coloring, cinnamon oil and the candied citron. Mix until combined. The mixture should be hard. If it is too soft, refrigerate it for 1 hour. Preheat the oven to 400º. Place the dough on a floured wood surface, and add the baking powder. Knead just enough to incorporate the baking powder. Assemble the sfogliatelle: Working with your hands, form the dough into golf ball-sized balls. Roll each ball into a 1⁄4-inch-thick circle. With a round cookie cutter, cut each flattened ball into a 3-inch circle. Fill half the circles with about 2 tablespoons of the ricotta filling. Overlay the filled circles with another dough circle. Seal the seams with your fingers. Place the sfogliatelle 1 inch apart on a large baking sheet lined with parchment paper. Prepare the egg wash by whisking the egg with a little water. Brush the egg wash all over the sfogliatelle. Bake for about 20 minutes or until lightly browned. Sprinkle with confectioners’ sugar.● Serves 6

Wine Suggestion: Sweet red

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