Jam-filled cookies shaped like shells, inspired by the traditional Italian pastries named sfogliatelle* from Naples (but these are not, in themselves, traditional Italian cookies).
Ingredients
2 cups all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon salt
1/4 cup butter, cold
1/3 cup cold water
1/2 cup jam, any flavor
1 large egg white, beaten
3 tablespoons butter
Directions
- Combine flour, sugar, and salt. With a pastry blender or two knives used scissor-fashion, cut in cold butter until mixture resembled coarse crumbs. Stir in 1/3 cup cold water until dough holds together. If needed, add one more tablespoon water. Shape dough into a ball.
- In a small saucepan over low heat, melt 3 tablespoons butter. Cut dough into 4 equal pieces. On a lightly floured surface with a rolling pin, roll 1 piece into a 12″ x 12″ square. Brush with melted butter. Repeat with remaining dough. Stack the squares on top of each other so that you have 4 thicknesses of dough. Roll up dough to make cylinder, jelly-roll fashion. Cut dough into 24 1/2″ thick slices.
- Pre-heat oven to 375 F. Grease a large baking sheet or line it with parchment paper. Place a slice of dough flat on the palm of your hand. With the thumb of your other hand, gently press the center of the dough through to form a ribbed cone. Do not let the ribs separate completely. Shape the cone with your fingertips so that it measures about 2 inches at the opening and 2-1/2 inches long. Press the tip together to seal. Fill cone with 1 teaspoon jam. Gently close the opening of the cone and place on cookie sheet. Repeat with remaining slices. Brush dough with egg white.
- Bake 25 minutes or until golden. Remove to wire racks to cool completely.
Notes
- An authentic sfogliatelle recipe can be found here. Note that this is a large hand-held pastry, not a cookie.