*  Exported from  MasterCook  *
 
                           SWEET SHAVOUT TORTELLI
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Italian
                 Holiday
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Ricotta -- drained for several
                         -hours or overnight
    2                    Egg yolks
      1/4   c            Sugar
    3       tb           Sugar
    2       tb           Candied citron peel -- minced
    2       tb           Pine nuts
      1/2   ts           Vanilla extract
    2       c            Flour, unbleached
      1/2   ts           -salt
    2                    Eggs
    3       tb           Oil, vegetable
    2       tb           Rum or brandy
      1/2   ts           Lemon extract
 
   “Toward the end of our Odyssey as escapees from the
   Nazis, my two brother, my sister and myself made a
   stop at a farm with the usual trepidation; would they
   give us shelter or turn us into the Fascists? They
   welcomed us. One of the their children was celebrating
   First Communion and they were delighted to share the
   happy event with us. In fact,as if we were part of the
   family, we helped in the preparations. They had very
   little sugar, which they had saved from before the war
   and asked us to make one of our desserts with it. It
   was near Shavout and we thought of Tortelli Dolci.
   Some of the ingredients were missing, but they were
   delicious to anyway or so it seemed to us at the time.”
   
   Combine the citron with 1 egg yolk, 3 Tbsp sugar,
   citron peel, pine nuts and vanilla extract; mix well
   and set aside in refrigerator. Make a soft dough with
   the flour, salt, eggs, the remaining egg yolk, 1/4 cup
   sugar, vegetable oil, rum and lemon extract. Knead for
   3 minutes, then cover with a clean towel and let rest
   for five minutes. With a rolling pin, roll very thin.
   With a cookie cutter or with a glass, cut into disks,
   about 3 inches in diameter. Place 1 Tbsp of the
   ricotta mixture over each disk. Fold each disk in half
   and press the round edge with a fork to seal. Place on
   an ungreased baking sheet and bake in preheated oven
   400F oven for 15 minutes. Serve before the filling
   make the pastry become soggy. Yields about 3 Dozen
  
 
 
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