Fruit pie
5 recipes
The spotted leaf
ingredients
servings
10
Cinnamon
to taste
Vanilla powder
to taste
Orange peel
1 teaspoon
Lemon peel
1 teaspoon
Candied fruits
80 grams
Eggs
50 grams
White sugar
80 grams
Ricotta cheese
150 grams
Water
450 grams
Iodized salt
18 grams
Full fat milk
250 grams
Semolina
130 grams
Lard
250 grams
Honey
20 grams
Type 00 wheat flour
500 grams
Desserts from Italy
The spotted leaf
The spotted leaf
ready in
24 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Neapolitan emblem in the world, this recipe could certainly not be missing in my collection.
preparation
step 1
Let's start by putting salt and honey in the bowl of the machine.
step 2
Let's melt the salt and the honey and add the whole flour.
step 3
The dough will be rather tough and will work hard, but once created to remove it from the machine, you should not develop excessively gluten.
step 4
Let's get the dough to rest for a few hours covered, better still all night in the fridge.
step 5
We extract the dough from the fridge and dust the work surface with little flour.
step 6
With a roller shutter we extend to the thickness of a few millimeters possibly in rectangular shape.
step 7
We pound 100g of lard on the whole surface by holding a finger from the edges.
step 8
Fold the edges on the stump so as to form a rectangle as smooth as possible.
step 9
Let's go back to the booklet, always trying to keep us as close to the shape of a perfect rectangle.
step 10
With the rolling pin we put the rectangle of dough on the longer side.
step 11
Let's make a three-fold bend to the center.
step 12
And folding over the other piece of pasta.
step 13
We pack the leaf into the film and let it rest in the fridge for at least an hour. If we leave her more is even better.
step 14
We remove the packet from the fridge, put very little flour on the table.
step 15
Let's start rolling the dough with the rolling pin on the long side until it becomes too nervous to stretch it over. Let's rest for at least 10 minutes.
step 16
We continue to stretch as long as it is possible to do another 10 minutes of rest.
step 17
I came to the edge of the table and stopped because the pasta was really too thin to think about stretching it again.
step 18
Now we wrap the pasta around the rolling pin and suspend it over something. For example, flour or cans bags as in my case.
step 19
We lavishly laugh the table with melted lard.
step 20
We make the pasta from the rolling pin and put it on the lard. Then we also spray the exposed surface with melted lard.
step 21
We begin to form the roll by wrapping the dough on itself. It is not easy to tighten the pasta rolls in these early stages.
step 22
After rolling up the littered part, we continue to grind the table, let us put another pasta over, weigh it and continue to roll it. This will be easier to pull and roll together
step 23
We will continue until rolling all the dough, finally getting the whole roll.
step 24
Sprinkle the lump roll and wrap it in the food film.
step 25
Let's put in the refrigerator overnight to rest. It is to be said that with this roll size, the fliers we get will not be huge.
step 26
If we wanted to make them bigger, we could always make another pie of old pasta and add it to the roll. It does not seem to me that way, but do vobis.
step 27
The next day we pull the roll out of the fridge and release it from the film. We remove the two ends and begin to cut slices of the thickness of a finger that is just over a centimeter.
step 28
Complete the slicing of the slices and put them on a tray or baking tray. Cover them and put them back in the fridge to rest.
step 29
Let's milk together with water in a pot on a flame.
step 30
We bring it to the boil and then add the spring semolina.
step 31
We lower the flame and let it dry for five minutes. Then let the semolina cool.
step 32
Let's set the ricotta cheese and add the sugar. Mix in order to form a soft creme.
step 33
Add all the flavors to the egg and bake it a little without mounting. Let's put the cold semolina in a container, I used the planetarium but it is not indispensable.
step 34
Add the egg with the aromas and mix. We also add the cottage cheese ricotta. Finally candied fruit cubes.
step 35
Once the filling is done, we put it in contact with the refrigerator for a few hours so that all the flavors mingle well with each other.
step 36
After having your hands limp with the lips, push the center of the cap with the thumbs up, as if forming a bell, while the indexes push downwards to distract the overlapping lamellae.
step 37
As you do this, you also rotate the cap and continue until it reaches the thickness of a few millimeters, avoiding that the pasta tears.
step 38
Fill each batch with a generous dose of filling, but without exaggerating too much and finally we pinch the outer shells of the shell on the filling.
step 39
The cooking is done in a preheated oven at a temperature of 250 °, even with a ventilated function, for a time of about twenty minutes.
step 40
The criterion is cmq to get a nice smooth gilding of the flippers.
