Authentic Italian Sfogliatelle Recipe

If you have visited the Campania region, then you must have encountered this curious-looking puff pastries called sfogliatelle. And yep, that’s not a typo, no matter how the spellcheck may tell you otherwise. That is really how it’s spelled. As for how you pronounce it, you read it as sfol-ya-tel-le. And what is it exactly? It’s a puff pastry that has about the same texture as a croissant. But its shape is that of a shell or a lobster tail. And it can hold all kinds of yummy filling, such as a simple whipped cream or a special custard mixture with candied peels. Others even have almond paste as filling instead of a creamy custard.

Ingredients
THE DOUGH

• 500 gr flour
• 1 tbsp salt
• 175 ml water more if needed
• 25 gr honey
• THE FILLING
• 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

FOR BRUSHING/TOPPING

• 150 gr unsalted butter or lard
• Confectioner’s sugar

Instructions

1. 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.
2. Place the dough on the counter and knead until it’s smooth and supple. Wrap in plastic wrap and refrigerate for 30 minutes.
3. 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.

For the full step please click the link : https://www.nonnabox.com

Share this post