Authentic Sfogliatelle Recipe
Sfogliatelle
is an iconic dessert made up of super thin layers of crunchy dough filled with
a delicious ricotta cream flavored with orange and cinnamon.
Ingredients
THE DOUGH
- 25 gr honey
- 1 tbsp salt
- 500 gr flour
- 175 ml water more if needed
THE FILLING
- 500 gr ricotta
- 100 gr white sugar
- 1 pinch salt
- 450 ml whole milk
- 150 gr semolina flour
- 1 pinch cinnamon
- 1/2 teaspoon vanilla extract
- 1 egg large
- 50 gr candied orange peel finely chopped
FOR
BRUSHING/TOPPING
- Confectioner’s sugar
- 150 gr unsalted butter or lard
Instructions
First, in a
large bowl, combine the flour and salt. Add water and honey, then mix to create
a firm paste. Then gradually add water.
Then, place
the dough on the counter and knead until it is smooth and supple. Wrap in
plastic wrap and refrigerate for 30 minutes.
After 30
minutes, divide the dough into 4 pieces. Get a piece, then roll through a pasta
machine. Roll using the widest setting, then fold it in half and roll again. Do
the same on each dough. Repeat this process until you create smooth sheets,
gradually decreasing the width of each roll.
When the
sheet is 1 mm thick, place it on the surface and apply a thin layer of lard or
butter. Also create thin sheets of other pasta and roll them into similar thin
layers.
Wrap the
first thin sheet to create a tight sausage shape.
Then wrap
the next thin sheet of dough around the original sausage-shaped baking dough,
layering to create a large cylinder. Cover with a saran and allow to cool for 1
to 2 hours so that the dough becomes firmer.
Now to do
the filling. Place the milk, sugar and salt in a saucepan and bring to a boil.
Add the semolina flour until it thickens and becomes smooth.
Once cool, transfer
to a bowl. Then add the remaining ingredients, stirring all the time to create
a smooth, thick filling. Set aside, preferably inside the refrigerator.
Preheat the
oven to 375 ° F.
Take out the
roll of dough and cut them into 1 cm thick pieces. Use your fingers, greased
with lard or butter, to make an impression in the center to create a cone
shape.
Get the
filling and a tablespoon in the hollow and press the edges of the dough
together to lock. Repeat these steps for the rest and line up all the pastries
on the tray.
When you're
done putting the filling on all the pieces of dough, bake the pastries for
about 30 minutes.
When
finished, let it cool for a few minutes before sprinkling with icing sugar.
Serve immediately. Happy Cooking Time.
