Sfogliatelle is an Italian pastry wonder, known to be Italian Neapolitan, and loved by many. This pastry does not have a regular shape looking something like a shell and consists of thin layers. Every piece is filled wafer and as you take a bite of it you discover this wonderfully crisp outside which envelopes a creamy mixture of ricotta cheese, sugar, and a touch of orange. The Sfogliatelle recipe is more suitable for those cooks who love the art of pastry-making and are ready to face certain difficulties to get a rather nice result.
What makes Sfogliatelle unique is that it has a laminated dough that stays tender, flaky, and crispy at the same time. The dough is stretched too thin and then softened with butter; it is folded several times to produce characteristic layers of the pastry. The layers swell evenly and as they bake they get that crunchy outer layer that is associated with Sfogliatelle. The dough is very basic; it only contains flour, sugar, water, and butter, but much of its preparation is in rolling and handling the dough.
Hidden under that crunchy coating of the pastry shell is the essence of Sfogliatelle – creamy ricotta cheese. In the past, the bar consisted of a layer of orange zest and a hint of cinnamon added to the sweet inside; this is in sharp contrast to the outer layer’s interesting texture. Semolina flour mixed also contributes a slightly grainy structure to the texture while ricotta cheese gives the smoothness. Other recipes of Sfogliatelle also contain candied orange peel and this gives chewiness to the pastry while making it more citrusy.
Preparation of Sfogliatelle involves a little amount of time and effort but again the outcome is great. After rolling, filling, and shaping the dough they are then baked to a golden brown color. This simple dish of sweet filling and buttery pastry is known to attract one’s olfactory bulbs. Powdered sugar is used before serving or later, right after the pastries are baked, so they have a nice and sweet touch.
That’s why Sfogliatelle is a great fit for dessert for different events. And for those who like it sweet, it can be taken as a breakfast pastry with their coffee, or even as a dessert after a meal; basically, it is an Italian delicacy that never disappoints. This pastry is particularly popular in Italy and may be found in bakeries or as part of wedding or holiday luncheons. It is well laminated with layers, and the filling makes it a special and rich addition to any event.
Perhaps one of the most notable features of Sfogliatelle is the way they combine two textures. The outside of this pastry is nice and crunchy, and so is the outer layer, but inside it is more or less pasty and thick, but silky. This is the difference that makes Sfogliatelle different from other pastries and one that makes you enjoy your dessert. Fillings like orange zest and cinnamon also have a unique taste, which gives the pastry a fresh and spicy taste.
Serving and Enjoying Sfogliatelle
Sfogliatelle is a delicious pastry and for those who are interested in baking, cooking a Sfogliatelle at home is quite exciting. That is why it is important to spend time and effort on making this Italian pastry from scratch which I enjoyed. As for the fillings, you may try a variation of Sfogliatelle filling: you can add chocolate chips or replace the ricotta with some other type of cheese.
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Crispy and Delicious Sfogliatelle Recipe: Bake Like an Italian Chef
Description
Sfogliatelle is a type of pastry which originates in the Naples province in Italy. Sfogliatelle refers to the pastry that has a honeycomb-type crust and dips stuffed with a sweet Sicilian ricotta mixture with orange zest and cinnamon. This heavenly cake is best served for breakfast, for dessert, or as a snack.
Ingredients
For the Dough:
For the Ricotta Filling:
Optional Ingredients:
Instructions
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Step 1: Prepare the Dough
In a large mixing bowl, combine the flour, sugar, and salt.
Gradually add water while kneading to form a smooth dough. Knead for about 10 minutes until soft and elastic.
Wrap the dough in plastic wrap and let it rest in the fridge for at least 1 hour.
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Step 2: Make the Ricotta Filling
In a medium bowl, mix ricotta cheese, sugar, cinnamon, orange zest, semolina flour, vanilla extract, and the egg.
Stir until smooth and well combined. Add candied orange peel if using.
Cover the filling and refrigerate until ready to use.
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Step 3: Roll and Shape the Dough
After the dough has rested, divide it into two pieces.
Roll out each piece as thinly as possible on a lightly floured surface.
Brush the dough with melted butter, then roll it into a tight log.
Wrap the dough log in plastic wrap and refrigerate for at least 1 hour or overnight for better results.
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Step 4: Shape the Sfogliatelle
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Slice the dough log into 1/4-inch thick rounds.
Gently stretch each round from the center to create a shell-like shape, with the layers forming ridges.
Spoon about 1 tablespoon of ricotta filling into each dough shell.
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Step 5: Bake
Place the filled sfogliatelle on the prepared baking sheet.
Bake for 20-25 minutes, or until the pastries are golden brown and crispy on the outside.
Remove from the oven and let them cool slightly before serving.
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Step 6: Serve
Dust the sfogliatelle with powdered sugar before serving for an extra touch of sweetness.
Enjoy your delicious sfogliatelle warm or at room temperature with a cup of coffee or tea.
Servings 17
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 7g35%
- Cholesterol 50mg17%
- Sodium 245mg11%
- Potassium 47mg2%
- Total Carbohydrate 35g12%
- Dietary Fiber 1g4%
- Sugars 10g
- Protein 5g10%
- Calcium 12 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For extra crispiness, chill the dough longer before baking.
