- Flour500 Gram(s)
- Lard150 Gram(s)
- Water1.1 Liter(s)
- Salt12 Gram(s)
- Ricotta1.3 Kilogram(s)
- Fine Semolina310 Gram(s)
- Sugar180 Gram(s)
- Egg2 Piece(s)
- Orange1 Piece(s)zest
- Vanilla Pod1 Piece(s)seeds
- Cinnamon1 Teaspoon(s)
- Icing SugarAs needed
Sfogliatella is a typical recipe from Naples and its region. This traditional pastry, found in southern Italy, is a puff pastry, cone-shaped, topped with a creamy ricotta cream.
Preparing the sfogliatella dough
Mix the flour with the salt and sugar. If you use a pastry robot, use the hook. Slowly incorporate the water into the flour, mixing thoroughly. Knead until a homogeneous dough is obtained. Form a ball of dough and let it rest under a cloth for about 30 min.
Then cut the dough, so as to form several identical dough pieces, the size of an individual bun. Flatten each dough roughly, before passing it through a fresh pasta machine, set to the widest thickness. Fold the rectangle of dough obtained as a portfolio. Fold a third of the dough in the center of the dough, then fold the other side over.
Then pass this folding through the pasta machine. Pass the rectangle of dough obtained, two more times, in the rolling mill. You must obtain a much thinner and transparent dough, which retains a nice elasticity and does not tear if it is pulled between his fingers.
Forming the dough
Spread the rectangle of dough obtained on your non-floured work surface. Dip your fingers in the buttermilk and lightly coat the surface of the dough with. Then, roll the dough by pulling on it, to form a dough roll. Work the following dough piece by rolling it in the same way, then by greasing it, before wrapping it around the first roll by pulling and tightening well. And so on, until you run out of dough. At the end, you get a single large roll of dough consisting of layers successively rolled on top of each other. Roll it up with foil and set aside in the freezer for 1 hour.
Take advantage of this time to prepare the filling. Bring the water to boil with the salt and pour the semolina in the rain, as well as the sugar. Stir constantly until a cooked and creamy semolina is obtained, then rid this preparation in a square pan or in a gratin dish. Let cool and freeze.
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Cut the hardened semolina into large cubes, then pour these cubes into the bowl of the food processor fitted with a sheet (flat spatula). Mix the semolina with the powdered sugar, on medium speed, then add an egg. Add the orange zest, then the seeds of a scraped vanilla pod. Add the cinnamon, then the drained ricotta. Mix everything. Finally add the second egg and continue mixing until a smooth and homogeneous texture is obtained.
Preheat your oven on th.6 (180 ° C).
Baking Sfogliatella and final steps
Take the roll of sfogliatella dough out of the freezer and cut it into thick slices. Shape each disc of dough obtained by handling it in your fingers previously greased with buttermilk. Give the dough disc a cone shape by pushing in the center to stretch it (without making a hole) until it resembles a sort of cornet. Fill the dough with the ricotta filling and close each sfogliatella by lightly pressing the opening to hide the cream inside.
Bake your entire batch of sfogliatella on a baking sheet lined baking sheet in a hot oven set to th.6 (180 ° C) for 25 minutes, until each cake is perfectly golden and crisp. Let cool before sprinkling with icing sugar and enjoy!
You can decorate this sflogiatella recipe with diced candied fruit, which you add to the semolina and ricotta cream. Replace the lard with melted or very soft butter.