FIOCCHI DI NEVE: A DELICIOUS NEAPOLITAN PASTRY

Fiocchi di Neve (Snowflakes) are a popular dessert from Naples, created by the famous Pasticceria Poppella. These delicate snowflake-shaped pastries are filled with a light and creamy mixture of ricotta, whipped cream and sometimes mascarpone. Here is a recipe that captures the authentic flavors and texture of this treat.

    Makes about 15 Fiocchi di Neve INGREDIENTS:

For the dough:

• 2 cups all-purpose flour (plus extra for dusting)
• ½ cup warm water
• 2 tsp fresh yeast (or 1 tsp active dry yeast)
• 2 tbsp sugar
• 2 tbsp butter (room temperature)
• 1 large egg
• Pinch of salt

For the filling:

• 1 cup ricotta cheese (fresh and drained)
• ⅔ cup mascarpone cheese
• ⅔ cup heavy cream (cold)
• ⅔ cup powdered sugar (adjust to taste)
• 1 tsp vanilla extract
• Zest of 1 lemon (optional)

For dusting:

• Powdered sugar

  METHOD: Prepare the dough In a small bowl, dissolve yeast in warm water with 1 teaspoon sugar. Let stand for about 10 minutes until frothy. In a large bowl, combine flour, remaining sugar, and a pinch of salt. Form a fountain in the center of the dry ingredients and add the yeast mixture, egg, and softened butter. Knead the dough by hand or with a mixer for 10 to 15 minutes until it becomes soft, smooth and elastic. Cover the dough with a damp cloth and let it rise in a warm place for 1-2 hours, or until it doubles in size. Prepare the filling While the dough is rising, start preparing the filling. Drain the ricotta cheese thoroughly to remove excess moisture. In a bowl, whisk together the ricotta, mascarpone and powdered sugar until smooth and creamy. In a separate bowl, whip the heavy cream with the vanilla extract until soft peaks form. Gently incorporate the whipped cream into the ricotta and mascarpone mixture. Process slowly to keep the filling light and fluffy. Add lemon zest for a burst of citrus flavor. Refrigerate the filling while you shape the dough. Shape and bake the Fiocchi Preheat the oven to 180°C (350°F). Once the dough has risen, flatten and divide it into small balls (each should be the size of a golf ball). Place the dough balls on a baking sheet lined with baking paper, leaving enough room for them to rise again. Cover and let rise for another 30 minutes. Bake the dough balls in the preheated oven for 15 to 20 minutes, or until they are lightly browned and sound hollow when tapped. Allow them to cool completely before filling. Assemble the Snowflakes Once the dough balls are completely cooled, make a small incision in the side or bottom of each to create a space for the filling. Pour the filling into a pastry bag with a medium-sized round tip. Carefully spread the ricotta filling into each pastry ball, being careful not to overfill it. Dust the filled pastries with powdered sugar to give them their characteristic “snowy” appearance. Serving Suggestions: Serve the Snowflakes chilled for optimal texture. They are perfect for any party and your guests will appreciate the light and airy combination of brioche and creamy filling.