Saturday, July 20 2024

Sfogliatella Riccia is a marvel of textures and flavors, with a crisp, flaky exterior that gives way to a soft, fragrant filling.

Each bite is a symphony of sensations, a harmonious blend of sweet ricotta, hints of citrus and delicate vanilla notes, all encased in layers of meticulously crafted pastry dough.


This revered Neapolitan delicacy has won the palates of connoisseurs around the world, and now its timeless appeal can be experienced in your kitchen as well.

 

 

 

 

 

Makes about 8 Sfogliatelle

INGREDIENTS:

For the filling:
  • Water: 1 cup
  • Semolina Flour: 1 cup
  • Salt: 1/2 teaspoon
  • Sheep’s Milk Ricotta: 10.5 oz
  • Sugar: 1 cup
  • Egg: 1, beaten
  • Candied Orange Peel: 0.2 oz (5 g)
  • Vanilla Extract: 1 tablespoon
  • Grated Orange Zest: as needed
For the pastry:
  • Bread Flour (Manitoba Flour): 3 1/3 cups
  • Water: 3/4 cup
  • Salt: 1/2 teaspoon
  • Honey: 1 tablespoon
  • Lard: as needed
  • Egg Yolk: 1, beaten
  • powdered sugar for dusting

 

 

METHOD

 

For the dough, mix water, flour, honey and salt until smooth and homogeneous, then let it rest for 30 minutes.

Next, divide the dough into 4 pieces and roll each one out with a pasta machine, using all available settings, until it becomes very thin.

Even if it breaks in some places when you roll it out, it is not a problem. In fact, the crispier your dough will be!

At this point, heat the lard in a bain-marie and brush each sheet of dough, leaving the two ends unbrushed, about 2 inches on a side.

Try to roll the dough as tightly as possible, spreading it out as you roll it. Once rolled to the lard-free end, overlap the second sheet of dough, brushing it in the same way, and repeat the operation for all the sheets.

Once you have a firm roll, brush it with lard, wrap it in plastic wrap and let it rest in the refrigerator for 24 hours.

Now let’s move on to the filling. First, create the semolina dough by combining semolina and water in a pot over high heat, stirring the mixture until it pulls away from the edges.

The result should be a firm, dry dough!

Then, in a mixer, combine the ricotta, eggs, sugar, orange, vanilla and cooled semolina mixture. Mix for a few minutes until everything is well blended.

After 24 hours, unroll the dough roll, remove the ends and cut it into 1-cm slices. Massage each slice with your fingers so that the middle forms the tip of a cone, which will gradually resemble our sfogliatella.

Once formed, fill it with the prepared filling, then close the front end. Place the sfogliatella on a baking sheet, brush the top with egg yolk and bake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for 25 minutes.

Dusting with powdered sugar.

Et voila!

The authentic Neapolitan sfogliatella is now in your home!

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