AUTHENTIC ITALIAN SFOGLIATELLE RECIPE | NAPOLI’S DELICIOUS DESSERT
Provided by: Nonna Box
Total time: 270 minutes
Prep time: 180 minutes
Cook time: 30 minutes
|500 gr flour|
|1 pinch salt|
|175 ml water (more if needed)|
|25 gr honey|
|450 ml whole milk|
|100 gr white sugar|
|1 pinch salt|
|150 gr semolina flour|
|500 gr ricotta|
|1 egg (large)|
|1/2 teaspoon vanilla extract|
|1 pinch cinnamon|
|50 gr candied orange peel (finely chopped)|
|150 gr unsalted butter or lard|
- 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.
Calories 439 kcal, CarbohydrateContent 58 g, ProteinContent 12 g, FatContent 18 g, SaturatedFatContent 11 g, CholesterolContent 66 mg, SodiumContent 158 mg, FiberContent 2 g, SugarContent 16 g, ServingSize 1 serving
SWEET RICOTTA PASTRIES RECIPE | EPICURIOUS
Provided by: Gina Marie Miraglia Eriquez
Total time: 2 1/2 hr
Cook time: 1 1/4 hr
Yield: Makes 12 servings
|1/2 cup whole milk|
|2 (3-by 1-inch) strips orange zest|
|1 large egg yolk|
|3 tablespoons sugar|
|1 tablespoon cornstarch|
|1/2 teaspoon pure vanilla extract|
|1/2 pound fresh ricotta|
|3/4 teaspoon orange-flower water|
|2 tablespoons finely chopped candied citron|
|2 1/4 cups all-purpose flour|
|6 tablespoons sugar|
|1/2 teaspoon salt|
|2 sticks cold unsalted butter, cut into pieces|
|1/2 teaspoon grated orange zest|
|2 large egg yolks|
|2 tablespoons cold water|
|1 large egg beaten with 1 tablespoon water|
|Equipment: a nonstick muffin pan with 12 (1/2-cup) cups|
|Garnish: confectioners sugar for dusting|
- Bring milk and zest to a simmer in a small heavy saucepan, then remove from heat. Whisk together yolk, sugar, cornstarch, and a pinch of salt in a bowl. Whisk in milk, then transfer mixture to saucepan.
- Bring to a boil over medium heat, whisking constantly, and boil 1 minute. Stir in vanilla, then transfer to a clean bowl and chill custard, its surface covered with parchment paper (to prevent a skin from forming), until cold, at least 1 hour. Discard zest.
- Pulse ricotta in a food processor until smooth. Whisk into custard. Stir in orange-flower water and citron. Chill until ready to use.
- Pulse flour, sugar, and salt in cleaned food processor until combined. Add butter and zest and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolks and water and pulse until just incorporated and dough begins to form large clumps.
- Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, using a pastry or bench scraper if you have one, and form into a ball.
- Generously butter muffin cups and top of pan. Press 2 tablespoon dough over bottom and up side of each muffin cup in an even layer with well-floured fingers. Chill until firm, about 30 minutes.
- Meanwhile, roll out remaining dough between 2 sheets of parchment paper into a 9-inch round (about 1/8 inch thick) and transfer to a baking sheet, discarding top sheet of paper. Cut 12 (1/2-inch-wide) strips, then cut in half crosswise to make 24 strips total. Chill until ready to use.
- Spoon a scant 2 tablespoons filling into each muffin cup and smooth, then crisscross 2 strips on top of filling, trimming to fit. Brush pastry cross with egg wash. Bake until filling is puffed and starting to crack and edges are golden, 25 to 30 minutes.
- Cool in pan on a rack 10 minutes. Invert a rack on top of pan, then flip pan and remove. Turn pastries right side up and cool completely.