Sfogliatelle are a project, and pretending otherwise helps nobody. The pastry works when the dough is rested, stretched thin, fat is spread evenly, and the filling is cold enough to stay put.
This recipe keeps the classic semolina and ricotta filling, then breaks the work into small rests. That is the difference between a frantic afternoon and a pastry you can actually finish.
Set servings and units first. You can change them anytime.
Mix the flour, water, and salt until a firm dough forms. Knead until smooth, about 8 minutes, then cover and rest 1 hour.
Bring the milk to a simmer. Whisk in the semolina and cook until very thick, 3 to 4 minutes. Cool completely.
Beat the cooled semolina with ricotta, sugar, egg yolk, orange peel, and cinnamon. Chill until firm.
Roll the dough as thin as you can, working in sections if needed. Spread a thin film of soft butter over the surface.
Roll the sheet tightly into a log, stretching gently as you roll. Wrap and chill 1 hour.
Cut the log into 12 slices. Press each slice from the center outward to form a thin cone with visible layers.
Spoon cold filling into each cone and pinch the edges closed without crushing the layers.
Bake on a parchment-lined sheet at 400 F until deeply golden and crisp, 25 to 30 minutes.
Cool 10 minutes, then dust with confectioners' sugar and serve while the shells are crisp.
You made Sfogliatelle. Time to eat.
A new recipe in your inbox each month. No noise.
Cold filling and patient resting matter more than speed. If the dough fights back, cover it for 15 minutes and continue after the gluten relaxes.
Six Italian regions. Nothing reformulated. Imported direct.
No comments yet. Be the first.