Recipe

Sfogliatelle Recipe

Add Step-by-Step Photos	Cholena / All my dishes 1 year, 3 months ago This Naples specialty " Sfogliatelle" which means many leaves or layers and shaped like shell or cones was mentioned in " The House In Amalfi " by Elizabeth Adler . Got really curious . Lotsa hard work and time consuming but I guess , the result is worth a try . ... More Prep:120m Cook:45m Servings:3	Cholena
	pastry sfogliatelle

Add Photos

Does this look good? Yeah! / Nope

Fans

angieaugus

morninlite

cherylannx

midgelet

mumtazcate

greekgirrr

wynnebaer

Ingredients

Dough :

2 C plain flour

1/2 teaspoon salt

1/3 C shortening , cut

1/3 C shortening , melted

water

1 tbsp sugar

2 eggs

Filling :

2/3 C ricotta cheese

2/3 C confectioners' sugar

1 tablespoon all-purpose flour

1/2 teaspoon vanilla

Few tbsps candied citrus zest

2 eggs

1 egg white and melted shortening, for brushing

confectioners' sugar for dusting

Directions

Sift flour and salt and turn into bowl.

Rub the shortening with fingers .

Add enough water just enough to hold the mixture together like noodle dough and continue to knead .

Make balls and chill for 30 minutes .

Using a lightly floured rolling pin, roll out the dough very thin until you form a square about 1/8-inch thick.

Using a sharp knife, cut the dough into 3 large evenly sized rectangles .

Using a brush, spread melted shortening generously and evenly over one strip, top with second strip and spread with shortening.

Repeat with the third and fourth strips, separating each strip by a layer of shortening.

Let shortening cool and set.

Roll the four strips together like jelly roll, starting from shorter end.

Wrap in wax paper and chill 15 mins.

Now , cut roll into 6 pcs which will look like rolls of ribbon .

Now to make room for a pocket of filling .

On lightly floured board , place a rolling pin in the center of slice and roll out from center to left and then to right.

Then slice into larger and thinner oval shape.

Gently roll again from center toward top and then to bottom with one stroke .

Placed prepared oval on lightly floured board, rolled side down.

Repeat the same for the other too .....

Pre heat oven at 200 deg C .

Combine the ricotta , 3/4 of the sugar, 1 egg yolk and the candied citrus zest and mix until well combined .

Divide the filling amongst 3 dough rectangles, placing 2 tbsp of the filling in the center of each rectangle. Cover each topped rectangle with an unused piece of dough, wet the edges of dough with a little egg white and fold over filling, bringing narrow edges together to form a shell-like shape.

Brush each shell with melted shortening and abit the egg wash lightly over the top .

Bake about 15 minutes .

Brush more melted shortening over shells using light, gentle strokes .

Bake another 20 minutes at 180 deg C .

Brush again with shortening.

It will puff up to golden and will form shell layers .

Cool for 10 mins .

Dust with sugar.

Recent Gawkers