In a large bowl with a pastry blender, cut in shortening
until mixture resembles coases crumbs. Add the sugar and sprinkle
in warm water a little at a time, mixting lightly with a fork after addition
until pastry just holds together. With hands, knead until smooth,
adding water so that pastry is soft. Cut pastry in 2 to 3 pieces
and on a lightly-floured surface with a floured rolling-pin, roll pastry
into 1/8-inch thick sheets. Cut with a knife into rectangles.
Wrap each rectangle into a cylinder shaped mould (small wood dowel) and
bake for 10 to 15 minutes in a preheated oven at 350 degrees F, or until
In medium-sized saucepan, melt sugar and cinnamon with
2 to 3 tablespoons of water. Stir constantly. Syrup should
result smooth and SLIGHTLY thick.
VANILLA PASTRY CREAM "CREMA PASTICCERA"
In 2-quart saucepan, combine 3/4 cup sugar, 1/4 cup all-purpose
flour and 1/4 teaspoon salt; stir in 1-1/2 cups of milk. Over medium
heat, cook and stirring until the mixture thickens and boils, about 10
minutes, boil about 1 minute. In small bowl with a fork, beat 6 eggs
yolks slightly. Beat a small amount of milk mixture (sugar, flour,
salt and milk) into yolks, then slowly pour the egg mixture back into the
milk mixture, while stirring.
Cook over medium-low heat, stirring until the mixture
thickens and coats a spoon well, about 8 minutes (DO NOT BOIL). To
check thickness, lift spoon from mixture and hold 15 seconds, the spoon
should not show through the mixture. When done, remove from heat
and stir in 1-1/2 teaspoon vanilla extract. Cover surface with plastic
wrap, then chil custard mixturel well, about 2 hours.
In a small bowl with a mixer a medium speed, beat 1-1/2
cups of heavy whipping cream until peaks form. With a ribber spatula,
gentle fold whipped cream into custard mixture. Fill "cciarduna"
with the pastry cream. Dip each piece into the cinnamon syrup and
then roll into chopped-roasted almonds.