Sfogliatelle

A recipe featured on www.onebitemore.com as a guest post from www.phuocndelicious.com



Adapted from these two recipes. Makes about 20-25 pastries (depends on how well you roll your dough)

Pastry dough

500g plain flour

50g caster sugar

1 tsp salt

200mL water

~1/2 cup lard (or shortening), melted

Ricotta filling

1 cup milk

1/4 cup fine semolina flour

1 cup ricotta cheese

1 egg, beaten

1/4 cup caster sugar

zest of 1 orange

30g finely grated chocolate

1 tsp ground cinnamon

icing sugar, for dusting


For the dough
  1. Place all the dry ingredients into the bowl of a mixer and combine with a dough hook.
  2. Slowly add the water until a firm dough forms.
  3. Shape into a ball and set aside to rest for 30 minutes.
  4. Working with 1/5 of the dough, roll out the dough using a pasta machine (you may need to lightly flour the dough and roller before you start).
    • To do this, flatten the piece of dough to the same size as a slice of bread. Pass the dough through the highest setting on the machine, fold the rolled out dough onto itself from both ends of the dough along the longest edge (giving the dough three layers). Rotate the folded dough 90° and repeat until the dough is smooth (about 5 times through the machine).
  5. Pass the dough through the pasta machine, decreasing the size setting each time until you reach setting #4.
  6. Spread a layer of lard over the entire surface of the dough. Gently stretch the dough until you can see your fingers.
  7. Starting on the short end, roll the dough into a cigar (it is important that the other end remains taut as you roll – having someone to hold the end helps tremendously).
  8. Continue steps 4-7 with the remainder of the dough, rolling the sheets around the one roll so you have one thick roll.
  9. Trim the excess ends and cover surface of the roll with lard. Wrap in cling wrap and chill in fridge for at least 1 hour.
For the ricotta filling
  1. Place the milk in a saucepan over medium heat. Bring to boil.
  2. Slowly add the semolina flour, stirring continuously until mixture thickens. Transfer to a mixing bowl to cool.
  3. Add the remaining ingredients (excluding the icing sugar) to the semolina mixture and mix well until well combined. Set aside.

Assembling the sfogliatelle

  1. Preheat oven to 180C. Move rack to the middle of the oven.
  2. Cut the roll into 1cm-thick disks. Spread some lard on the surface of the disk.
  3. Carefully spread the dough with your fingers to form a cone (you do not want the layers to separate).
    • As you work around the cup, pull down with your thumbs and push up with your fingers (this video should help with the shaping).
  4. Spoon the filling into the cone and fold over to close.
  5. Bake in oven for 20-30 mins or until golden brown.
  6. Dust with icing sugar.