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How to Make the BEST NEAPOLITAN SFOGLIATELLA



Sfogliatella is a classic Italian pastry that hails from the Campania region, particularly Naples. This iconic pastry is known for its unique shell-like shape and multiple layers of thin, flaky dough. The dough is typically rolled and folded several times, creating hundreds of delicate layers that give sfogliatella its signature crispiness. The filling of sfogliatella is traditionally made with a mixture of ricotta cheese, sugar, eggs, and sometimes semolina flour, flavored with citrus zest, cinnamon, and vanilla. This filling is then enclosed in the pastry dough and baked until golden brown, resulting in a pastry that is both crispy and creamy.

     

     

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    How to Make the Best Neapolitan Sfogliatella

    Sfogliatella is a classic Italian pastry that hails from the Campania region, particularly Naples. This iconic pastry is known for its unique shell-like shape and multiple layers of thin, flaky dough. The dough is typically rolled and folded several times, creating hundreds of delicate layers that give sfogliatella its signature crispiness. The filling of sfogliatella is traditionally made with a mixture of ricotta cheese, sugar, eggs, and sometimes semolina flour, flavored with citrus zest, cinnamon, and vanilla. This filling is then enclosed in the pastry dough and baked until golden brown, resulting in a pastry that is both crispy and creamy.
    Sfogliatella is loved for its irresistible texture and rich, indulgent flavor. The contrast between the crispy, flaky layers of pastry and the creamy, sweet filling makes every bite a delightful experience. Sfogliatella can be enjoyed on its own as a decadent treat or paired with a cup of coffee or espresso for a delightful snack or dessert. Whether you're indulging in a traditional riccia, which has a smooth filling, or a frolla, which has a crumbly, cookie-like dough, sfogliatella is sure to enchant your taste buds with its deliciousness.
    Course Dessert
    Servings 18 cookies

    Ingredients
      

    Pastry

    • 1 1/2 c. flour add more if needed
    • 1/2 cup sugar
    • 1/2 tsp. salt
    • 1/2 cup butter cold
    • 1 cup ice water
    • 3/4 c. melted butter or
    • shortening

    Filling

    • 1 lb. Ricotta cheese
    • 2 tsp. milk
    • 1/4 tsp. vanilla extract
    • 1 egg beaten
    • 1/4 cup sugar
    • 1 tsp. grated orange peel

    Instructions
     

    For Filling

    • Combine Ricotta, milk, egg, sugar and vanilla and run through sieve.
    • Add orange peel. Store in refrigerator until ready to use.

    For Pastry

    • Sift together flour, sugar and salt in a bowl.
    • Mix in cold butter with fingers.
    • Gradually add enough ice water to hold ingredients together.
    • Toss on lightly floured board and knead about 8 minutes or until dough is smooth.
    • Cover and set aside in cool place 1/2 hour.
    • Divide dough into four even parts.
    • Roll out each piece with rolling pin on lightly floured board, making rectangular sheets about 20-inches long.
    • If necessary, pull and stretch dough with hands while rolling, to make tissue thin and almost transparent.
    • Brush each sheet and place sheets on top of each other.
    • When four sheets are piled up, brush top with melted butter or shortening.
    • Let stand 5 minutes, then roll tightly as for jelly roll.
    • Roll in waxed paper. Set aside 30 minutes or more in refrigerator.
    • With sharp knife, cut roll into 1/2-inch slices, which will resemble narrow rolls of ribbon.
    • Place on board or platter, cover with towel and set aside 15 minutes in cool place.
    • Place each slice on palm of left hand.
    • With right thumb on center of roll, gently press through slice so that it forms a ribbed cone; make sure that ribs do not become entirely separated.
    • Carefully work around cone with thumb and index finger until it is well shaped, 3-inches across mouth and 1/2-inch at tip then press tip together.
    • Fill each cone with 1 heaping tablespoonful of filling.
    • Flatten cones slightly between palms of hands; place on lightly buttered cookie sheet; bake in a preheated moderate 375 degrees oven about 30 minutes or until cakes are golden color and crisp and filling is firm.
    • Remove from oven, cool, dust with confectioners sugar.
    • Serve your Sfogliatella.
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