CRISPY CHOCOLATE FILLED SFOGLIATELLE

Cooking Time

• Preparation Time: 1 hour (plus 30 minutes resting for the dough and chilling for the filling)
• Cooking Time: 20–25 minutes
• Total Time: Approximately 2 hours
• Servings: Makes about 12 Sfogliatelle

Ingredients

For the Puff Pastry:

• 4 cups all-purpose flour
• Approximately ¾ cup water
• A pinch of salt
• 14 tablespoons lard (or unsalted butter, for a non-traditional version)

For the Chocolate Pastry Cream Filling:

• 2 cups whole milk
• ½ cup granulated sugar
• 4 egg yolks
• ¼ cup cornstarch
• 5.3 ounces dark chocolate, finely chopped
• 2 teaspoons pure vanilla extract

For the Topping:

• Powdered sugar, for dusting
• 3.5 ounces dark chocolate, for decoration

Step-by-Step Method

1. Prepare the Puff Pastry

1. In a large bowl, mix the flour and salt. Gradually add water, kneading until the dough is smooth and elastic.
2. Form the dough into a ball, cover with a damp cloth, and let it rest for 30 minutes.
3. Roll out the dough into a very thin sheet on a floured surface.
4. Spread lard (or butter) evenly over the sheet, then roll the dough into a cylinder.
5. Cut the cylinder into ½-inch thick disks.

2. Make the Chocolate Pastry Cream

1. Heat the milk in a medium saucepan over medium heat until it just begins to simmer.
2. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
3. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
4. Return the mixture to the saucepan and cook over medium heat, whisking until it thickens and boils.
5. Remove from heat and stir in the chopped dark chocolate and vanilla extract until smooth.
6. Transfer to a bowl, cover with plastic wrap pressed directly onto the surface, and chill until set.

3. Form the Sfogliatelle

1. Take a dough disk and, using your fingers, widen the center to form a cone.
2. Fill the cone with chilled chocolate pastry cream. Pinch the edges to seal.
3. Repeat with the remaining dough disks.

4. Bake the Sfogliatelle

1. Preheat the oven to 400°F (200°C).
2. Place the sfogliatelle on a baking sheet lined with parchment paper.
3. Bake for 20–25 minutes, or until golden and crispy.

5. Decorate and Serve

1. Cool the sfogliatelle on a wire rack.
2. Dust with powdered sugar.
3. Melt the remaining dark chocolate and drizzle over the pastries using a teaspoon or piping bag.

Tips

• Perfect Layers: Keep the dough thin for delicate, flaky layers.
• Make Ahead: Prepare the filling a day in advance to save time.
• Storage: Store in an airtight container for up to 2 days. Reheat in the oven for a crispy texture.

Nutritional Information (Per Sfogliatella)

Buon Appetito! These Chocolate Sfogliatelle are a delightful fusion of traditional technique and modern decadence. Perfect for any occasion, they’ll transport you straight to the heart of Italy.