Saturday, July 20 2024

Indulge in the irresistible charm of Italian pastry-making with our Sfogliatella Frolla with Lemon Filling recipe.

These delicate and buttery pastries are a true testament to the artistry of Italian baking.

The crisp, golden crust, created from a tender pastry dough, cradles a zesty lemon filling that bursts with citrusy brightness and sweet sophistication.

Our step-by-step guide takes you on a culinary journey, allowing you to craft these exquisite treats in your own kitchen.

The fragrant lemon zest and freshly squeezed lemon juice infuse the silky-smooth filling with a refreshing tang, while the flaky, melt-in-your-mouth pastry adds the perfect balance of sweetness.







For the Pastry Dough (Frolla):

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, cold and cubed
  • 2 large egg yolks
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract

For the Lemon Filling:

  • 1 cup granulated sugar
  • 3 large eggs
  • Zest of 2 lemons
  • 1/2 cup fresh lemon juice (about 4-5 lemons)
  • 1/4 cup unsalted butter, melted


1. Prepare the Pastry Dough (Frolla):

  • In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
  • Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
  • In a separate small bowl, whisk together the egg yolks, lemon zest, and vanilla extract.
  • Pour the egg yolk mixture into the flour mixture and stir until the dough comes together. Form it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Make the Lemon Filling:

  • In a medium saucepan, whisk together the granulated sugar, eggs, lemon zest, and lemon juice.
  • Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
  • Remove the saucepan from the heat and stir in the melted butter. Set the lemon filling aside to cool.

3. Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Grease and flour a muffin tin or tartlet pans.

4. Roll Out the Pastry Dough:

  • On a floured surface, roll out the chilled pastry dough to a thickness of about 1/8 inch.
  • Cut out rounds of dough using a round cookie cutter or a glass that fits your muffin tin or tartlet pans.
  • Press each round of dough into the prepared muffin tin or tartlet pans, making sure it lines the bottom and sides evenly.

5. Fill with Lemon Filling:

  • Spoon the cooled lemon filling into each pastry shell, filling them about three-quarters full.

6. Bake:

  • Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling is set.

7. Cool and Serve:

  • Allow the Sfogliatella Frolla to cool in the pans for a few minutes, then transfer them to a wire rack to cool completely.
  • Optionally, dust with powdered sugar before serving.

Enjoy your homemade Sfogliatella Frolla with Lemon Filling!

These pastries are a delightful combination of sweet and tangy flavors, perfect for any occasion.

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