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Neapolitan Shell Cookies

Neapolitan Shell Cookies

Neapolitan Shell Cookies

Neapolitan Shell Cookies
5.0 rating based on 12,345 ratings
5/5 (1)
Course: Filled Cookies, Rolled CookiesDifficulty: Difficult
Servings

24

cookies
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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.

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