This is one of the main recipes regarding Italian pastry, but be careful, it is as good as it is difficult.
The process is complex and practical, but your efforts will pay off generously.
Just remember to avoid too heat the dough too much.
The ingredients for 6 servings are:
250 gr. Flour
125 gr. Butter
100 gr. Water
10 gr. Honey
60 gr. Semolina
60 gr. Spreadable Cheese
1 Egg Yolk
160 gr. Water
20 gr. Candied Orange Peels
1 Vanilla Sachet Cinnamon
To Prepare this recipe:
In a large bowl mix the flour with water, honey and a small pinch of salt. Knead to get a smooth dough, then grease with molten butter and let it rest for 30 minutes.
Roll out the dough the thinnest you can, forming a big large sheet, and cut into 20 cm wide but very long strips.
Start rolling 5 centimeters of the dough on itself, then spread butter inside the remaing lenght of the sheet. Roll gently the dough on itself, grease with some other butter and put in the fridge. Let the dough rest in the fridge for one night.
Thee next step is to prepare the filling:
Mix the spreadable cheese with sugar, vanilla and the cinnamon.
Put the water to boil and when it is boiling sift in the semolina. Let it cook for 10 minutes and cool down. Now add the spreadable cheese (ricotta is the better choice), the egg yolk and the candied fruit peel.
This will be the filling, a thick cream, made of spreadable cheese. Take the dough from the fridge and cut into 1 cm. Thick slices.
Press with your thumb at the center to form a space in which we are going to put the filling.
Fill with a spoon of the filling cream we made before and pinch the end of the dough together to close the Sfogliatella. Cook at 180° for 20 minutes or until it is completely golden.
Serve cold, decorated with powdered sugar or molten dark chocolate.
You can enrich the filling by adding chocolate chips.
VIDEO SFOGLIATELLA NAPOLETANA RECIPE
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