Sfogliatella

 

Sfogliatella is a traditional Italian pastry known for its unique, shell-like shape and crisp, flaky layers. It’s filled with a sweet ricotta and semolina mixture, often flavored with citrus and cinnamon. Making sfogliatella at home can be a bit challenging, but the result is well worth the effort. Here’s a step-by-step recipe:

Ingredients

For the Dough:

• 2 cups (240g) all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup (120ml) water
• 1/4 cup (60ml) lard or butter, melted
• 1/2 cup (120g) butter, softened (for laminating the dough)

For the Filling:

• 1 cup (240ml) whole milk
• 1/4 cup (50g) semolina flour
• 1 cup (240g) ricotta cheese, drained
• 1/2 cup (100g) sugar
• 1 large egg
• Zest of 1 orange or lemon
• 1/2 teaspoon cinnamon
• 1/4 cup (40g) candied orange peel, finely chopped (optional)
• 1/4 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Make the Dough:

• In a large mixing bowl, combine the flour, salt, and sugar.
• Gradually add the water and melted lard (or butter) while mixing until the dough comes together.
• Knead the dough for about 10 minutes, until it becomes smooth and elastic.
• Cover the dough with plastic wrap and let it rest for at least 1 hour.

2. Prepare the Filling:

• In a medium saucepan, bring the milk to a boil.
• Gradually whisk in the semolina flour, stirring constantly until the mixture thickens (about 2-3 minutes).
• Remove from heat and let it cool slightly.
• In a mixing bowl, combine the ricotta, sugar, egg, citrus zest, cinnamon, candied orange peel (if using), vanilla extract, and a pinch of salt.
• Add the cooled semolina mixture to the ricotta mixture and mix until well combined. Set aside.

3. Roll Out the Dough:

• On a lightly floured surface, roll the dough into a thin rectangle, about 1/8-inch thick.
• Brush the surface with softened butter.
• Starting from one end, tightly roll the dough into a log, similar to rolling a jelly roll.
• Wrap the dough log in plastic wrap and refrigerate for at least 2 hours (or overnight) to firm up.

4. Form the Sfogliatella:

• Preheat the oven to 375°F (190°C).
• Slice the chilled dough log into 1/4-inch thick discs.
• Take one disc and flatten it slightly with your fingers, then gently stretch it into a thin oval or round shape, creating a pocket.
• Fill the pocket with a spoonful of the ricotta filling.
• Pinch the edges of the dough together to seal, shaping it into a clam shell or cone shape.
• Place the filled sfogliatella on a baking sheet lined with parchment paper. Repeat with the remaining discs and filling.

5. Bake:

• Bake the sfogliatella in the preheated oven for 25-30 minutes, or until golden brown and crispy.
• Remove from the oven and let them cool slightly on a wire rack.

6. Serve:

• Dust the sfogliatella with powdered sugar before serving.

Tips:

• The dough must be rolled very thin to achieve the signature flaky layers. Take your time and be patient with this step.
• The filling can be prepared a day ahead and refrigerated until ready to use.
• Sfogliatella is best enjoyed fresh out of the oven when the layers are at their crispiest.

Enjoy your homemade sfogliatella