Print

Sfogliatella

SFOGLIATELLA
Print Recipe

Unveil the delightful experience of making sfogliatella right in your kitchen. Known for its crispy layers and rich filling, this pastry doesn’t just please the palate; it also brings a piece of Italian tradition to your table. Let’s explore how to craft this exquisite treat step by step.

Ingredients

  • 250g all-purpose flour
  • 1g salt
  • 125ml cold water
  • 50g lard (for brushing)
  • 250ml whole milk
  • 50g semolina flour
  • 250g ricotta cheese
  • 100g granulated sugar
  • 50g candied orange peel, finely chopped
  • 1 egg yolk
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • Powdered sugar (for dusting)

Instructions

  1. Begin by combining flour and salt in a bowl. Add cold water gradually, kneading until the dough feels smooth and firm. Wrap it in plastic and refrigerate for at least 2 hours.
  2. After chilling, roll the dough into a long, thin sheet. Brush with lard, then tightly roll it into a log. Wrap it again and chill for another hour.
  3. For the filling, heat the milk in a pot until it's steaming. Gradually whisk in the semolina, stirring constantly until it thickens. Set it aside to cool completely.
  4. Once cooled, mix the semolina with ricotta, sugar, candied orange peel, egg yolk, cinnamon, and vanilla in a bowl until smooth.
  5. Take the chilled dough log and slice it into 1 cm discs. Use your thumbs to press and stretch each into a cone shape.
  6. Fill each cone with the ricotta mixture and gently pinch the ends to seal, leaving a small opening at the top.
  7. Arrange the pastries on a parchment-lined sheet and bake in a preheated oven at 190°C (375°F) for 25–30 minutes, until they turn golden and crisp.
  8. Allow them to cool slightly before dusting with powdered sugar.

Notes

  • Dough Thickness: Ensure the dough is rolled thin to achieve the classic sfogliatella layers.
  • Filling Consistency: If too runny, let it sit to thicken slightly before filling the dough.
  • Baking Time: Keep an eye on the color – they should be golden, not too dark, to maintain crispiness without burning.

Find it online: https://www.cookwithbenchi.com/sfogliatella-recipe/