Sfogliatelle are traditional ricotta filled Italian pastries that originated in the 17th century. Nevertheless, they are still enjoyed by Italiaworldwideide today! “Sfogliatella” translates to mean “small, thin leaf/layer” which describes the shape of these delicious pastries. The dough of this pastry is often stretched out using a pasta maker and then coated with butter before being baked to perfection.
- 12 1/3 ounces bread flour
- 2/3 cup semolina flour
- 2 large egg yolks
- 1/3 ounce kosher salt
- 5 1/3 ounces semolina flour
- 6 1/2 fluid ounces water, or more if needed
- 2/3 fluid ounce honey
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 tablespoons chopped candied orange peel
- 1 2/3 cups whole-milk ricotta cheese
- 1 cup water
- 1/2 cup white sugar
- 1/2 cup unsalted butter, room temperature
- 1/2 cup lard, room temperature
- 1/4 cup confectioners’ sugar for dusting
- First mix salt, bread flour, and semolina flour in medium to a large bowl. Add the water and honey to the dough mix. The dough will be very dry in the beginning but the more you mix the moister it will become. If the dough remains dry, you can add a few tablespoons of lukewarm water.
- Begin kneading the dough for about 5 minutes until it becomes completely workable and not tacky. Separate the dough into four sections and cover with plastic wrap.
- Using a pasta machine, run each portion of the dough through the machine about 10 to 12 times on the widest setting. Each time, fold the dough in half and rotate 45 degrees. Once all four pieces are done, wrap with plastic wrap and refrigerate for 2 hours.
- In a food processor mix ricotta cheese until smooth. In a pot over the stove, boil one cup of water and add the sugar to the water. Sift the semolina into the water. Whisk the mix to avoid clumping, the mix will become thick. Next, lower heat and add in the ricotta making sure to continuously stir for 3 minutes. Remove pot from heat.
- In the food processor, begin adding one egg at a time. Then incorporate the vanilla, candied orange peel, and cinnamon. Pulse mix to ensure even incorporation. When blended, pour the filling into a medium bowl and let cool then cover and refrigerate.
- Next, split each dough piece into four pieces and cover with wrap. Set kitchen towels over a work surface. Lay each sheet of dough on the towels while you roll out the remaining sheets. On a thinner pasta setting run each section of dough through until it is as thin as possible. When the dough is thin stretch each sheet as wide as you can without ripping it.
- Set a sheet of parchment paper on a clean work surface. Melt and combine butter and lard. Place the first sheet of pastry on the parchment. Brush the dough with the butter-lard mixture until completely coated. Add the second sheet above the first. The overlap should be about .5 inches.
- Lay the third dough sheet on the parchment, overlapping the second sheet, and brush with the butter mixture. Continue rolling up the log of dough, repeating until all the dough pieces are brushed with the butter mixture and rolled up. Wrap dough logs in the parchment sheet and wrap entirely with plastic wrap; refrigerate for 2 hours.
- Heat oven to 400 degrees. Place filling mixture in a pastry bag. Line a baking sheet with parchment paper.
- Cut cylinder of dough into half-inch slices creating 16 to 20 pieces. Holding the dough in both hands, use your thumbs to flatten the dough piece from the center outwards. Form flattened slice into a cone shape.
- Pipe filling into the center, close partially, and repeat with remaining dough and filling. Bake in the oven until the dough turns golden brown and starts to “peel” back from the pastries, 20 to 30 minutes. Add a little sugar and enjoy!
Recipe Adapted From: AllRecipes