Sweet Puff Pastry Shells (Conchiglie Dolci di Sfoglia)
These delicate, golden-brown sweet puff pastry shells filled with a rich ricotta and candied orange custard make a delightful treat for any occasion. A combination of creamy custard, sweet raisins, and aromatic orange makes every bite an indulgence. Perfectly crisp on the outside and creamy on the inside, they’re sure to impress your guests. Follow this simple step-by-step guide to create this irresistible dessert!
Ingredients (Serves 8)
| Ingredient | Quantity |
|---|---|
| Puff pastry | 1 sheet |
| Butter (melted) | 25g |
| Granulated sugar | 100g |
| Fresh ricotta cheese | 200g |
| Granulated sugar (for filling) | 80g |
| Candied orange peel | 60g |
| Sultana raisins | 30g |
| Whole milk | 200ml |
| Egg yolks | 2 |
| Granulated sugar (for sprinkling) | 40g |
| All-purpose flour | 25g |
Instructions
-
Prepare the Custard:
Begin by making the custard. In a small saucepan, heat the milk over medium heat until it starts to warm up. While the milk heats, whisk together the egg yolks and 80g of granulated sugar in a mixing bowl until the mixture becomes light and fluffy. -
-
Combine Flour and Milk:
Once the milk begins to steam but not boil, gradually add the egg-sugar mixture to the saucepan. Whisk constantly to avoid curdling. Then, stir in the all-purpose flour, mixing until fully incorporated. -
Cook the Custard:
Continue cooking the mixture over low heat, stirring constantly until it thickens to a custard-like consistency. Remove from the heat, transfer to a small bowl, and cover the surface with plastic wrap to prevent a skin from forming. Set aside to cool. -
Add Flavor:
Once the custard has cooled to room temperature, stir in the candied orange peel, sultana raisins, and an additional 40g of granulated sugar. Mix well until everything is evenly combined. -
Prepare the Puff Pastry:
Preheat the oven to 220°C (425°F), setting it to static (conventional) mode. On a clean, flat surface, roll out the puff pastry sheet. Brush one side with melted butter, then sprinkle evenly with sugar. -
Shape the Pastry:
Starting from the right edge, carefully roll the pastry sheet into a tight log, about 6-7 cm thick. Once rolled, brush the outer side of the roll with more melted butter, then continue rolling until you’ve formed a tight spiral. Wrap the roll in plastic wrap and let it rest in the fridge for 10-15 minutes. -
Cut the Pastry:
After resting, slice the rolled pastry into 8 equal pieces. Using a small rolling pin, gently flatten each slice to form an oval shape. -
Fill the Pastry Shells:
Take a spoonful of the cooled ricotta custard and place it in the center of each oval pastry. Spread the filling lightly, leaving a border around the edges. -
Shape the Shells:
Fold the pastry over the filling, creating a pocket or ‘shell’ shape. Press the edges firmly to seal them, using the tines of a fork to crimp the edges for a decorative touch. -
Coat and Bake:
Roll the filled pastries in a small bowl of granulated sugar to coat them evenly. Arrange the pastries on a baking tray lined with parchment paper, then bake them in the preheated oven for 25 minutes, or until golden brown and puffed up. -
Serve:
Once baked, remove the sweet puff pastry shells from the oven and allow them to cool slightly before serving. Enjoy these delicious, crisp, and creamy conchiglie dolci di sfoglia with a cup of tea or coffee!
Pro Tips:
- Chill the Pastry: Letting the rolled puff pastry chill for a short period before cutting helps the dough maintain its structure during baking, ensuring that your shells hold their shape beautifully.
- Custard Variations: Feel free to experiment with the filling by adding other dried fruits like apricots or figs, or even a hint of cinnamon for extra warmth.
- Serve with a Dusting of Powdered Sugar: For an added touch of sweetness and elegance, lightly dust the finished pastry shells with powdered sugar before serving.
