Sfogliatelle, the iconic pastry from Naples, Italy, offers a delightful contrast of crisp, buttery layers and a sweet, creamy filling. Imagine biting into a golden, shell-shaped treat that combines the richness of ricotta with a hint of citrus and spice. Let’s dive into creating this Italian masterpiece right in your kitchen.
The all-purpose flour forms the foundation of our dough, providing the necessary structure. A touch of sugar adds subtle sweetness to the pastry shell, while salt enhances the flavors. The water helps bind the dough together.
Unsalted butter is essential not only for enriching the dough but also for creating those signature flaky layers. In the filling, ricotta cheese provides a creamy base, and powdered sugar adds sweetness without grittiness. Semolina flour contributes a slight graininess that complements the smooth ricotta.
The egg acts as a binder for the filling, while vanilla extract infuses warmth and complexity. Orange zest introduces a fresh, citrusy aroma, and ground cinnamon adds a cozy spiciness. Finally, candied citrus peel offers chewy, sweet bursts that enhance the filling’s texture.
Sfogliatelle pairs beautifully with a light sparkling wine for a sophisticated dessert. For a more casual setting, serve them with a side of fresh berries or a dollop of whipped cream. These pastries also complement a rich, dark espresso, making them a delightful treat for a breakfast or brunch gathering.
Start by mixing the flour, sugar, and salt in a large bowl. Gradually add water, stirring until the dough comes together. Knead this mixture until it’s smooth and elastic, then wrap it tightly in plastic wrap and let it rest in the refrigerator for about two hours. This resting period is crucial for gluten development.
While the dough is chilling, prepare the filling. In a separate bowl, combine ricotta cheese, powdered sugar, semolina flour, egg, vanilla extract, orange zest, ground cinnamon, and candied citrus peel. Stir until the mixture is smooth and homogeneous. Cover and refrigerate this filling until you’re ready to use it.
Once the dough is rested, roll it out into a thin rectangle on a lightly floured surface. Spread softened butter evenly over the entire surface. Roll the dough into a tight log, wrap it again, and let it chill in the fridge for another hour. This step will help create the distinct layers sfogliatelle are known for.
Preheat your oven to 375°F (190°C) as you prepare to shape the pastries. Slice the dough log into 1/4-inch thick pieces. Gently flatten each piece into a thin circle, using a rolling pin if necessary. Place a spoonful of the chilled ricotta filling in the center of each circle. Carefully fold the dough over the filling and press the edges together to seal, forming a shell shape.
Arrange your assembled pastries on a baking sheet lined with parchment paper. Bake them in the preheated oven for 20-25 minutes, or until they turn a lovely golden brown. Let the sfogliatelle cool slightly before serving them warm, which is when they’re at their most irresistible.
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