Sfogliatelle

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Sfogliatelle
Preparation time:        1 hr                                TYPE: veg
Cook time: 20 min

INGREDIENTS:
250g- plain flour
25g sugar
100ml water
Salt
Ingredients to fill:
1 cup coconut
3tbsp sugar
2tbs chopped nuts
1tbsp cinnamon powder
Mix the above ingredients and place in m.w oven for 1 minute. Remove from oven and then mix with cinnamon powder. Filling is ready.

PREPARATION
To make the pastry, put the flour, sugar and salt in a bowl and gradually mix in the water knead for few minutes and make dough. Cover with plastic wrap and leave to rest for about 30 minutes.

Divide the dough into a few pieces (each about the size of a slice of bread) so it is easier to work with. Take the first piece and roll it through a pasta machine on the widest setting. Fold it in three and run it through the machine again. Do this about four times until smooth, then start rolling the pasta out at narrower settings until the sheet is 1 mm thick. Lay the sheet on a work surface and use your fingers to paint with a layer of the lard.

Begin rolling the sheet up from one of the short edges, gently stretching it longer and wider as you do so, until you have formed a cigar. Then roll another piece of dough through the pasta machine, coat it with lard, and roll it up around the first sheet to create a thicker roll. Continue with the rest of the dough until you have formed a large roll. Cover with plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 180°C. Cut the chilled pastry into 1 cm slices with a serrated knife. Use your fingers to massage a little lard into the cut sides of each slice and gently push out the center of the spiral, separating the layers to gradually form shell. Fill the mixture into the center, filling to the top. Loosely close the shell and lay it on a tray lined with baking paper. Bake for 20 minutes, until crisp and golden.

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