Pastry sfogliatelle with apple and ginger filling

dough: mix the flour, salt and yeast, then add the diced cold butter and the sugar. Blend the butter into the flour mix, then quickly knead in the egg whites, followed by the water until the dough becomes compact and solid.

Shape the dough into a cylinder, let it rest in the fridge for at least 3 hours wrapped in plastic.

Apple and meal filling: peel, core and dice the apples. 

Lay the apple dices in a pan with the sugar, season with the ginger and cook for 5 minutes. Then slowly pour in the meal, and continue cooking for other 4-5 minutes. Take away from the fire and continue mixing cooling down the filling.

Ricotta cheese filling: in a bowl, beat the drained ricotta cheese with the sugar, then add the egg yolk and combine this mixture to the apple filling. Complete with pieces of candied orange peel and the orange zest.

Cut the refrigerated dough into 5 mm slices. 

Lay the slices on a cutter and sprinkle them with flour, then roll them out. 

Fill each piece of rolled dough with a tablespoon of filling, fold the dough and seal carefully. Trim the border with a Ø 7 cm round pastry cutter.

Lay the pastries on a baking pan lined with parchment paper. Brush each sfogliatella with an egg yolk diluted with a little milk or liquid cream.

Bake at 180° C for 20-22 minutes.