Authentic Italian Sfogliatelle Recipe
User Reviews
4.4
Authentic Italian Sfogliatelle Recipe
Description
The recipe for authentic Italian Sfogliatelle starts with a dough combining flour, water, honey, and salt, kneaded until smooth and refrigerated. This dough is rolled repeatedly through a pasta machine to create very thin sheets that are brushed with butter or lard to enhance flakiness. These sheets are layered by rolling one sheet into a tight cylinder and wrapping successive sheets around it, then chilled to set. The filling consists of cooked semolina mixed with ricotta, sugar, egg, vanilla, cinnamon, and candied orange peel, adding a sweet, aromatic contrast to the crisp pastry layers. Once assembled and baked, the sfogliatelle are crisp and flaky outside with a tender, flavorful filling inside, showcasing classic Italian pastry craftsmanship.
Ingredients
THE DOUGH
- 500 gr flour
- 1 pinch salt
- 175 ml water more if needed
- 25 gr honey
THE FILLING
- 450 ml milk whole
- 100 gr white sugar
- 1 pinch salt
- 150 gr semolina flour
- 500 gr ricotta cheese
- 1 egg large
- 1/2 /2 teaspoon vanilla extract
- 1 pinch cinnamon
- 50 gr candied orange peel finely chopped
FOR BRUSHING/TOPPING
- 150 gr unsalted butter or lard
- confectioners' sugar
Instructions
- 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.
- Place the dough on the counter and knead until it’s smooth and supple. Wrap in plastic wrap and refrigerate for 30 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 12g | 24% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 66mg | 22% |
| Sodium | 158mg | 7% |
| Potassium | 169mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 578IU | 12% |
| Calcium | 142mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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