Sweet shavout tortelli
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Sweet shavout tortelli
  Sweet    Italian    Holiday  
Last updated 6/12/2012 1:25:55 AM. Recipe ID 60086. Report a problem with this recipe.
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      Title: Sweet shavout tortelli
 Categories: Desserts, Italian, Holiday
      Yield: 1 Servings
 
      1 c  Ricotta; drained for several
           -hours or overnight
      2    Egg yolks
    1/4 c  Sugar
      3 tb Sugar
      2 tb Candied citron peel;minced
      2 tb Pine nuts
    1/2 ts Vanilla extract
      2 c  Flour, unbleached
    1/2 ts -salt
      2    Eggs
      3 tb Oil, vegetable
      2 tb Rum or brandy
    1/2 ts Lemon extract
 
  "Toward the end of our Odyssey as escapees from the Nazis, my two
  brother, my sister and myself made a stop at a farm with the usual
  trepidation; would they give us shelter or turn us into the Fascists?
  They welcomed us. One of the their children was celebrating First
  Communion and they were delighted to share the happy event with us.
  In fact,as if we were part of the family, we helped in the
  preparations. They had very little sugar, which they had saved from
  before the war and asked us to make one of our desserts with it. It
  was near Shavout and we thought of Tortelli Dolci. Some of the
  ingredients were missing, but they were delicious to anyway or so it
  seemed to us at the time."
  
  Combine the citron with 1 egg yolk, 3 Tbsp sugar, citron peel, pine
  nuts and vanilla extract; mix well and set aside in refrigerator.
  Make a soft dough with the flour, salt, eggs, the remaining egg yolk,
  1/4 cup sugar, vegetable oil, rum and lemon extract. Knead for 3
  minutes, then cover with a clean towel and let rest for five minutes.
  With a rolling pin, roll very thin. With a cookie cutter or with a
  glass, cut into disks, about 3 inches in diameter. Place 1 Tbsp of
  the ricotta mixture over each disk. Fold each disk in half and press
  the round edge with a fork to seal. Place on an ungreased baking
  sheet and bake in preheated oven 400F oven for 15 minutes. Serve
  before the filling make the pastry become soggy. Yields about 3 Dozen
 




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Recipe ID 60086 (Apr 03, 2005)

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