Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Italian
Holiday
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
