Sfogliatelle - Ricotta Fritta

• 1 Cup (225 ml) water
• 1/4 tsp (1 ml) salt
• 1/4 Cup (60 ml) Lard or sweet butter
• 2 Cups (475 ml) all purpose flour
• 6 Large eggs
• 1 tsp (5 ml) baking powder
• 1 Tbs (15 ml). Rum
• Sunflower or Vegetable oil for frying
• 2 Cups (475 ml) Creme de Ricotta (see below)
• Granulated sugar
• Cinnamon (optional)
• Honey (optional)
• 4 Cups (950 ml) of whole milk Ricotta (drained in collander lined with cheese cloth for 2 days)
• 1 Cup (225 ml) sugar
• 1 tsp (5 ml) pure vanilla extract

1. Prepare Creme de Ricotta by adding the sugar to the well drained Ricotta.
2. Whisk to incorporate.
3. Stand for 8 hours.
4. Press Ricotta through a fine sieve with a rubber spatula or glass jar.
5. DO NOT PROCESS IN BLENDER OR PROCESSOR OR YOU WILL HAVE GLUE.
6. Incorporate the vanilla.
7. Cover and refrigerate overnight.
8. Prepare the fritter by bringing to a boil the water salt and lard.
9. Add the flour all at once and stir vigorously.
10. Remove from heat.
11. Form into a ball by stirring and let cool for 5 minutes.
12. Beat the eggs in one at a time (difficult) until incorporated.
13. Add the rum and mix (should be smooth and sticky).
14. Stir in the baking powder.
15. Heat 3 inches of oil in frying pan to hot but not smoking.
16. Push rounded tbspfulls into the oil.
17. Cook 6 at a time because they triple in size.
18. Cook and turn 4 minutes till they burst slightly.
19. Cook and turn a few seconds more to cook the exposed interior.
20. When golden brown put on paper towels to drain.
21. Repeat frying procedure for the rest of the batch.
22. When slightly cool make slit in the side of each.
23. Spoon a little Creme de Ricotta in each.
24. Sprinkle with granulated sugar or cinnamon sugar.
25. Can also be dipped in honey before eating.

water, salt, sweet butter, flour, eggs, baking powder, rum, sunflower, ricotta, sugar, cinnamon, honey, milk, sugar, vanilla

Taken from online-cookbook.com/goto/cook/rpage/000614 (may not work)