Sfogliatelle Recipe

How to make it

---

• 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.

  Close

  Close