Authentic Italian Sfogliatelle Recipe

Ingredients

THE DOUGH

500 gr (4 cups) flour

1 pinch (1 pinch) salt

175 ml (3/4 cups) water more if needed

25 gr (3.5 tbsp) honey

THE FILLING

450 ml (1.9 cups) whole milk

100 gr (0.5 cups) white sugar

1 pinch (1 pinch) salt

150 gr (1 cup) semolina flour

500 gr (2 cups) ricotta

1 (1) egg large

1/2 teaspoon (1/2 teaspoon) vanilla extract

1 pinch (1 pinch) cinnamon

50 gr (2/3 cup) candied orange peel finely chopped

FOR BRUSHING/TOPPING

150 gr (10 tbsp) unsalted butter or lard

Confectioner’s sugar

Instructions

Step 1:

In a large bowl, combine the flour and salt.

Add water and honey, and then mix to create a stiff dough.

Then gradually add water.

Step 2:

Place the dough on the counter and knead until it’s smooth and supple.

Wrap in plastic wrap and refrigerate for 30 minutes.

Step 3:

After 30 minutes, split the dough into 4 pieces.

Get one piece, then roll through a pasta machine.

Roll using the widest setting, then fold in half and roll again.

Do the same on each dough.

Repeat this process until you create smooth sheets by gradually decreasing the width on each roll.

Step 4:

When the sheet is at 1mm thick, lay it on the surface and apply a thin layer of lard or butter.

Create thin sheets of the other doughs as well and roll them into similar thin layers.

Roll up the first thin sheet to create a tight sausage shape.

Next, wrap the next thin dough sheet around the original sausage shape pastry dough, layering up to create one large cylinder.

Cover with a saran wrap and chill for 1 to 2 hours for the pastry to firm up.

Step 5:

Now, to make the filling.

Place the milk, sugar, and salt in a sauce pan and bring to a boil.

Add the semolina flour until it thickens and becomes smooth.

After it has cooled down, transfer to a bowl.

Then, add the remaining ingredients, stirring all the while to create a smooth, thick filling.

Set aside, preferably inside the fridge.

Step 6:

Strawberry Rolls with Lemon Glaze

Chiles Rellenos

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Preheat oven to 375°F.

Bring out the pastry roll and cut them into 1 cm-thick pieces.

Use your fingers, greased with lard or butter, to make an impression on the center to create a cone shape.

Step 7:

Get the filling and scoop a spoonful into the hollow and press the edges of the pastry together to lock. Repeat these for the rest, and line up all pastries on the tray.

When you’re done putting filling on all the dough pieces, bake the pastries for about 30 minutes.

When done, allow to cool for only a couple of minutes before sprinkling them with confectioner’s sugar. Serve immediately.

Notes:

Dough Preparation: The dough for sfogliatelle requires a simple yet precise process. Combining flour, salt, water, and honey forms a stiff dough that needs to be kneaded until smooth and supple. Resting the dough in the refrigerator allows it to relax and become more manageable for rolling.

Rolling Technique: Rolling the dough through a pasta machine gradually creates thin sheets that are essential for achieving the delicate layers of sfogliatelle. Folding and rolling the dough multiple times at varying thicknesses ensures a smooth and uniform texture.

Layering Process: Applying a thin layer of butter or lard between each sheet of dough contributes to the flaky, crispy texture of sfogliatelle. Rolling the dough into a tight sausage shape and wrapping it with additional layers create the signature spiral pattern when sliced.

Filling Preparation: The creamy ricotta-based filling is a crucial component of authentic sfogliatelle. Cooking the milk, sugar, salt, and semolina flour until thickened forms a smooth base for the ricotta and other ingredients, such as vanilla extract, cinnamon, and candied orange peel.

Assembly Technique: Cutting the prepared pastry roll into slices and shaping them into cone-like forms allows for easy filling with the creamy ricotta mixture. Pressing the edges of the pastry together ensures that the filling remains intact during baking.

Baking Process: Preheating the oven and baking the filled sfogliatelle at the appropriate temperature ensures even cooking and a golden-brown exterior. Allowing the pastries to cool slightly before dusting them with confectioner’s sugar adds a finishing touch and enhances their visual appeal.

Texture and Flavor: Sfogliatelle are known for their flaky, crispy layers and creamy, slightly sweet filling. The combination of textures and flavors creates a delightful sensory experience that is both indulgent and satisfying.

Make-Ahead Option: While sfogliatelle are best enjoyed fresh, they can be prepared in advance and stored in an airtight container. Reheat them gently in the oven before serving to maintain their crispiness and warmth.

Versatility: While this recipe provides guidance for traditional Italian sfogliatelle, there is room for experimentation and customization. Consider adding different fillings or adjusting the flavorings to create unique variations of this classic pastry.

Nutrition Information:

Frequently Asked Questions:

Can I use regular salt instead of sea salt for the dough?

Yes, regular salt can be used as a substitute for sea salt in the dough without significantly affecting the texture or flavor of the sfogliatelle.

Is it essential to use a pasta machine for rolling the dough?

While a pasta machine facilitates the process by ensuring uniform thickness, the dough can still be rolled manually with a rolling pin.

It may require more effort and precision, but it is feasible.

Can I refrigerate the dough overnight instead of for 30 minutes?

Yes, refrigerating the dough overnight can help develop the flavors and texture further.

Ensure it is tightly wrapped in plastic wrap to prevent drying out.

What if I don’t have candied orange peel for the filling?

Candied orange peel adds a distinctive flavor, but it can be omitted or substituted with other citrus zest or dried fruit such as raisins.

Adjust the quantity to taste.

Can I use vegetable shortening instead of butter or lard for brushing/topping?

Yes, vegetable shortening can be used as a substitute for butter or lard.

It provides a similar fat content and helps achieve a crispy, golden exterior when baked.

How far in advance can I prepare the filling?

The filling can be prepared a day in advance and stored in the refrigerator until ready to use.

Ensure it is well-covered to prevent it from drying out.

Is it necessary to preheat the oven before baking the sfogliatelle?

Yes, preheating the oven ensures that the pastries bake evenly and consistently.

It allows for proper rise and browning of the dough during baking.

Can I freeze unbaked sfogliatelle for later use?

Yes, unbaked sfogliatelle can be frozen on a baking sheet until firm, then transferred to a freezer bag or container for long-term storage.

Bake them directly from frozen, adding a few extra minutes to the baking time.

How should I store leftover sfogliatelle?

Leftover sfogliatelle can be stored in an airtight container at room temperature for up to 2 days.

Reheat them briefly in the oven to restore crispiness before serving.

What if I prefer a sweeter filling?

If you prefer a sweeter filling, you can increase the amount of sugar in the filling mixture according to your taste preferences.

Adjust the sweetness to balance with the other flavors in the recipe.