Sfogliatelle - Italian Recipe

Sfogliatelle

🌍 Italian, Naples/Campania Difficulty: ●●●○○

Neapolitan layered pastry shaped into a ridged shell. The dough is stretched paper-thin, brushed with lard, rolled into a cylinder, and sliced into discs that are pressed into moulds. The filling of semolina, ricotta, and candied orange must be cold. Bake until the layers fan open and shatter.

Ingredients

• • Dough:** 500g strong flour, 300ml water, 5g salt
  • Filling:** 400g ricotta, 200g semolina cooked in milk, sugar, orange zest, cinnamon, candied peel

Method

1. Making — Make stiff dough; rest.
2. Rolling — Roll paper-thin; brush with lard; roll into log; refrigerate.
3. Cutting — Cut discs; shape into cones; fill; press closed.
4. Baking — Bake 200°C (400°F), 20 min until crisp.

Tags: **dough:** 500g strong flour, **filling:** 400g ricotta · Source: Brittani's Almanac