Sfogliatelle, also known as Italian Pastry, is a beloved treat from the Campania region of Italy. This traditional Sfogliatelle recipe will guide you through the steps to create these delightful, flaky pastries that are perfect for any occasion. Known for their unique shell-like shape and rich, creamy filling, Sfogliatelle have been a favorite in Italian cuisine for centuries.
Inspirational Quote
Life is short, eat dessert first.” – Jacques Torres
Description
Sfogliatelle, with its beautifully layered, crisp exterior and rich, sweet filling, is a pastry that captures the essence of Italian baking. Originating from the Campania region, this pastry is a testament to the artistry of Italian cuisine. The name “sfogliatelle” translates to “small, thin leaves,” a nod to its delicate, flaky layers.
Historically, Sfogliatelle dates back to the 17th century, when it was first created by nuns in a monastery in Amalfi. The recipe has since been passed down through generations, evolving slightly but always maintaining its core characteristics. Today, this pastry is enjoyed worldwide, often served as a special treat during holidays and celebrations.
In this recipe, we delve into the history and technique of making Sfogliatelle. You’ll learn how to prepare the dough, create the iconic layers, and make a luscious filling that brings it all together. With these steps, you’ll be able to bring a piece of Italian heritage into your kitchen.
Ingredients
For the Dough:
- 2 cups all-purpose flour
- 1/2 cup fine semolina flour
- 1/2 cup water
- 1/2 cup lard or butter, melted
- 1/4 tsp salt
For the Filling:
- 1 cup ricotta cheese
- 1/2 cup semolina flour
- 1 cup milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/4 cup candied orange peel, chopped
- 1/2 tsp ground cinnamon
- 1 large egg
Procedure
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Gradually add water, mixing until a dough forms. Knead the dough on a floured surface until it becomes smooth and elastic. Wrap in plastic wrap and let it rest for at least 2 hours.
- Make the Filling: In a saucepan, bring the milk to a simmer. Slowly add the semolina flour, stirring continuously to avoid lumps. Cook until thickened, then remove from heat and let it cool. In a mixing bowl, combine the ricotta cheese, sugar, vanilla extract, candied orange peel, cinnamon, and the cooled semolina mixture. Stir in the egg until the filling is well combined.
- Roll the Dough: Divide the dough into two portions. Roll each portion into a thin sheet. Brush the sheets with melted lard or butter, then roll them tightly into logs. Wrap the logs in plastic wrap and refrigerate for at least an hour.
- Shape the Pastries: Cut the dough logs into 1/4-inch slices. Using your fingers, flatten each slice into a thin, oval shape. Spoon a small amount of filling onto each oval, then fold and seal the edges to form a shell-like shape.
- Bake the Sfogliatelle: Preheat the oven to 400°F (200°C). Place the pastries on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden and crispy.
- Serve and Enjoy: Let the Sfogliatelle cool slightly before serving. Dust with powdered sugar for an extra touch of sweetness.
Conclusion
Making Sfogliatelle at home is a rewarding experience that brings a touch of Italy to your table. This traditional recipe, with its rich history and delicious flavors, is sure to impress your family and friends. Enjoy these delightful pastries with a cup of coffee or as a sweet treat after a meal.
Additional Notes
- Region of Origin: Campania, Italy
- Storage: Sfogliatelle can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate and reheat in the oven before serving.
- Pairing Suggestions: Pair these pastries with a sweet dessert wine like Vin Santo, a rich espresso, or a light sparkling wine.
Tips and Tricks
- Use high-quality ricotta cheese for the best flavor and texture.
- Make sure to roll the dough as thinly as possible to achieve the characteristic layers.
- Let the filling cool completely before assembling the pastries to prevent the dough from becoming soggy.
What do you think of this Sfogliatelle recipe? Share your thoughts and any personal variations you’ve tried!
