-
1
Sift flour and salt and turn into bowl.
-
2
Cut in shortening with fingers to mealy consistency.
-
3
Add enough water (approx. 1/2 c) to hold mixture together.
-
4
Dough should be not too hard or too soft (similar to egg noodle dough).
-
5
Knead well several minutes.
-
6
Form into ball and refrigerate for 30 minutes to enable it to lose elasticity and roll out easily.
-
7
Roll dough very thin on lightly floured board into rectangular pice measuring about 28 x 24 inches.
-
8
Cut edges evenly, then cut into 4 pieces lengthwise, 28 x 6 inches.
-
9
Using a brush, spread melted shortening generously and evenly over one strip, top with second strip and spread with shortening.
-
10
Repeat with the third and fourth strips, separating each strip by a layer of shortening.
-
11
Let shortening cool and set.
-
12
Using great care, roll four strips together, as for jelly roll, starting from shorter end.
-
13
Wrap in wax paper and refrigerate about 15 minutes.
-
14
Remove.
-
15
wax paper and cut ends evenly using a short thing knige.
-
16
Cut roll into 12 1/2 inch pieces (For easier cutting, dip knife in flour before cutting dough).
-
17
Slices will resemble narrow rolls of ribbon.
-
18
Place on lightly floured board and sprinkle lightly with flour.
-
19
Gently place rolling pin a center of slice and roll out from center toward left.
-
20
Return rolling pin to center and roll out from center toward right.
-
21
The slice, fromerly round, will be a larger and thinger oval shape.
-
22
Gently roll again from center toward top with one stroke and from center toward bottom with one stroke.
-
23
The oval should measure about 7 1/2 inches at its longest part.
-
24
Placed prepared oval on lightly floured board, rolled side down.
-
25
Proceed as above with the other pieces, arranging finished ovals on board, side by side.
-
26
Preheat oven to 400 degrees.
-
27
Drain ricotta through cheese cloth until quite dry.
-
28
Place in bowl, stir in remaining ingredients and blend throroughly.
-
29
Place a tablespoons or two of ricotta mixture on lower half of each oval, wet edges of dough with a little egg white and fold over filling, bringing narrow edges together to form a shell-like shape.
-
30
Press edges together tightly to seal in filling.
-
31
Brush each shell with melted shortening.
-
32
Bake about 15 minutes, then quickly brush more melted shortening over shells using light, gentle strokes.
-
33
Close oven door quickly, lower heat to 350 and bake another 20 minutes.
-
34
Brush once more with shortening.
-
35
Pastries will puff up and have a beautiful golden color showing shell-like ribs or lines.
-
36
Lower heat to 250 and bake another 5 to 10 minutes.
-
37
Cool on rack.
-
38
When cold, dust with confectioners sugar.
