Ingredients
Method
The Dough
- Mix flour and salt in the bowl of a stand mixer (fitted with paddle attachment).
- Make a well in the center and on the lowest speed, pour in water. Gradually add more water to make a firm dough.
- Turn out dough onto a lightly floured surface and knead the dough until smooth (about 3 minutes). Place in bowl and cover. Let rest for five minutes. Repeat this step two more times.
- Divide dough into 8 pieces and let rest in the refrigerator for about 2 hours.
- Take 1 portion of dough and knead it into a flat disc. Run through a pastor roller on the widest setting. Fold it into three (like a letter). Turn the dough 90 degrees and run through the roller again on a slightly narrower setting. Repeat process until the pasta roller is on the narrowest setting.
- Place dough along the top of the worktop. Gently pull at the dough to increase the width of the of the strip. Brush very lightly with softened butter.
- Tightly roll up the dough, slightly stretching the dough while pulling it toward you as it is rolled. Gently pull the roll to make the log longer and thinner.
- Roll out another portion of dough same as the first one. Place the previously rolled dough at the end of the new strip(after brushing with softened butter). Extend roll using the previous rolling technique.
- Repeat until all 8 portions of dough have been rolled out, stretched, brushed with butter, and then rolled together to make one large roll.
- Brush the entire roll with butter, wrap in cling wrap, and leave to chill for at least 2 hours. Overnight chilling is preferred if an option.
The Filling
- Line a sieve with a cheesecloth and set over a bowl. Place ricotta into the sieve, cover with more cheesecloth, and seta small saucer with a heavy weight on top. Chill for 1 to 2 hours to drain the cheese.
- Pour milk into a medium pan, add sugar and salt and bring to a boil. Sprinkle in bread flour, stirring continuously over a medium-low heat for about 5 minutes or until mixture is thick.
- Pour into a heatproof bowl and press apiece of cling film onto the surface to prevent a skin from forming. Leave until cold.
- Tip cooled milk mixture into a stand mixer(fitted with the paddle attachment). Mix on a medium to high speed until smooth.
- Add egg yolks, ricotta (drained of liquid),and lemon juice to the mixture. Combine thoroughly.
- Mix in orange zest, chocolate, and lemon zest.
- Transfer to a bowl, cover and chill until ready to assemble.
Shaping and Assembly
- Unwrap the dough and cut off straggly ends
- Cut the roll into discs about 1 cm thick, 24 discs
- Grease fingers with softened butter, and gently start to separate the layers – starting in the center and working out to the edges – to form a cone shape.
- Spoon a heaped teaspoon of filling into the cone. Gently pinch the opening to seal the pastry.
- Repeat above steps on remaining discs. Arrange them onto a lined baking sheet and chill for about 20 minutes or until firm.
- Heat the oven to 450 degrees Fahrenheit.
- Bake for 10 minutes then rotate the sheets and reduce the temperature to 425 degrees Fahrenheit. Bake for until 5 to 8minutes or until golden and crisp.
- Transfer to a wire rack and dust with icing sugar if desired. Leave to cool and serve just warm.
- Enjoy!!