Just in case I remind how to cook tender fresh ricotta for these puffs. In the morning put in the freezer a pack of yogurt. In the evening to get frozen yogurt, remove the packaging and put the frozen briquettes in a colander. Leave at room temperature overnight. In the morning you will get a tender curd. The serum can be used in any baking instead of milk or water.

Is dissolved in 190 ml of water salt. Mix the sifted flour with the salt water and honey. Knead the dough. A small digression. I don't know what the hands and biceps need to have to knead the dough with a little more water. Read vimovo a shitload of recipes, and they all have a ratio of flour and water. Write that first knead will be hard, but then the dough will become soft and pliable. Perhaps HP could have handled this process better, but I decided to knead by hand, so all the flour at once is not poured, 100 grams were selected and spiked a little. As long as hands are not tired and the dough was not tough enough. A little flour still remained. Hats off to Italian cooks, I have all the flour vmese are unable. And I advise you to stick to the same technology as me. The dough is greased with pork fat (I used butter), wrap in cling film and leave to rest for 2 hours.

Since it was evening and time was running out, then after an hour I took the dough and roll into a roll. I had the most difficult and responsible action is to unroll the roll in the strip, the sheet length is (attention!) 2!!! meters. If you have a rolling machine, congratulations! You get a real Neapolitan puff. I have a similar device, but there is my crooked handles. Inspired by the process, I forgot to take a picture of the result, but I have to admit that no two meters or even one I did not succeed. Explain on fingers - you should get a long almost transparent ribbon of dough. Because six-foot tabletop in the presence of a not at all, the dough can be folded like an accordion, it does not stick. In the Italian bakeries on this strip of dough is wound on the rolling pin in the form of a roll. Now you need to lubricate the entire surface of the tape softened butter and roll TIGHTLY into a roll to the inside there was no air. The thinner the roll, the longer will the canvas, the more layers in your puff. The tape should be roughly the same width, so the roll was thick along the entire length. The photo shows that the edges of my roll is far from perfect, I cut them and made small patties with the remaining after cooking puffs filling. A bundle of dough wrap in cling film and refrigerate for 1 hour. I went to bed, and my roll had been in the cold all night.

In the morning, with renewed energy, cook a thick porridge - pour in the cold milk with salt semolina, bring to boil, stirring and cook for 3-5 minutes. Cool. Add sugar (preferably powdered sugar - will dissolve), add the ricotta, candied fruit, cinnamon, vanilla and thoroughly mix. In Italy kneaded by hand. I'll pass, used the mixer.

Take out the dough, cut the rough edge and cut into circles with thickness of 1 cm.

Now from each of the circle necessary to form a cone. To take up a circle, put your thumb in the center and begin to spin it between his fingers, shifting layers, as if pulling them down, forming a cone. This should be done gently – the layers should not separate. Somewhere from the fifth puff things went better, I understand technology. Stretch-splat VAT the layers as thinly as possible so that the cone is quite roomy. Immediately fill with filling and put on a baking sheet. Grease with egg and bake for 20 minutes at 180 degrees. Ready puff after cooling, sprinkle with powdered sugar

But it looks like the original.