INGREDIENTS

INSTRUCTIONS

Sift flour and salt and turn into bowl.  Cut in shortening with fingers to
mealy consistency.  Add enough water (approx. 1/2 c) to hold mixture
together. Dough should be not too hard or too soft (similar to egg noodle
dough).  Knead well several minutes.  Form into ball and refrigerate for 30
minutes to enable it to lose elasticity and roll out easily. Roll dough
very thin on lightly floured board into rectangular pice measuring about 28
x 24 inches. Cut edges evenly, then cut into 4 pieces lengthwise, 28 x 6
inches. Using a brush, spread melted shortening generously and evenly over
one strip, top with second strip and spread with shortening. Repeat with
the third and fourth strips, separating each strip by a layer of
shortening.  Let shortening cool and set.  Using great care, roll four
strips together, as for jelly roll, starting from shorter end. Wrap in wax
paper and refrigerate about 15 minutes. Remove wax paper and cut ends
evenly using a short thing knige.  Cut roll into 12 1/2 inch pieces (For
easier cutting, dip knife in flour before cutting dough). Slices will
resemble narrow rolls of ribbon.  Place on lightly floured board and
sprinkle lightly with flour. Gently place rolling pin a center of slice and
roll out from center toward left. Return rolling pin to center and roll out
from center toward right.  The slice, fromerly round, will be a larger and
thinger oval shape. Gently roll again from center toward top with one
stroke and from center toward bottom with one stroke. The oval should
measure about 7 1/2 inches at its longest part. Placed prepared oval on
lightly floured board, rolled side down. Proceed as above with the other
pieces, arranging finished ovals on board, side by side. Prepare Filling:
Preheat oven to 400 degrees.  Drain ricotta through cheese cloth until
quite dry.  Place in bowl, stir in remaining ingredients and blend
throroughly.  Place a tb or two of ricotta mixture on lower half of each
oval, wet edges of dough with a little egg white and fold over filling,
bringing narrow edges together to form a shell-like shape. Press edges
together tightly to seal in filling. Brush each shell with melted
shortening.  Bake about 15 minutes, then quickly brush more melted
shortening over shells using light, gentle strokes. Close oven door
quickly, lower heat to 350 and bake another 20 minutes. Brush once more
with shortening. Pastries will puff up and have a beautiful golden color
showing shell-like ribs or lines.  Lower heat to 250 and bake another 5 to
10 minutes.  Cool on rack. When cold, durst with confectioners sugar.

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