|You may be alarmed how sticky and loose this dough is. That's just how it is! Just work with it and make sure you have a clean work surface covered with a clean tablecloth or sheet and sprinkle it thoroughly and evenly with flour.|
|The dough MUST be so thin you can read through it.|
|Continue stretching down and OUT as your roll.|
|Rolling rolling rolling. Keep stretching as you roll.|
|As you finish up a roll, place the rolled portion seam to seam with the next strip of dough and get them as close together as if they are an unbroken strip of dough. Continue rolling each strip of dough like this until you have one big roll.|
|Use an insanely sharp knife to cut the rounds. A dull knife will smash the layers together, completely ruining the effect of the pastry.|
|Gently press into the round to create a cone-like shape.|
|Keep pulling gently down.|
|Fill the pastry and pinch the ends together if you like. If the filling is very thick, don't bother.|
NOTE! Ricotta cheese varies in moisture by brand and by batch. Too much moisture and your filling will be soupy and will just OOOOZE from the pastry. I suggest you drain the ricotta through a cheese cloth and add just enough cream until it's a very nice and firm filling that holds it's shape.
Today I had no ricotta but I did have cream cheese. I combined 1 package cream cheese, 1/3 cup confectioner's sugar, 1 egg, the zest of one lemon, a pinch of salt and a scant 1/2 teaspoon of vanilla to create a filling. It was lovely. If your filling is thick enough you won't have to seal the ends of the pastry and it makes for a more "horn of plenty" look.