Embark on a Neapolitan voyage with the Sfogliatella Napoletana, a pastry that epitomizes the art of Italian baking. Each bite unravels layers of crispy, buttery pastry, revealing a heart of sweetened ricotta and citrus that sings with the soul of Napoli.
Preparation and Baking Time
- Prep Time: 3 hours (including dough resting)
- Bake Time: 30 minutes
Servings and Size
- Yields: 10 pastries
- Serving Size: 1 sfogliatella
Nutritional Information (per serving)
- Calories: 350 kcal
- Carbohydrates: 40g
- Protein: 7g
- Fat: 18g
- Saturated Fat: 11g
- Sugars: 15g
Ingredients
For the Dough
- All-purpose flour - 500g
- Water - 200ml
- Salt - 5g
- Unsalted butter (for layering) - 300g
For the Filling
- Ricotta cheese - 500g
- Sugar - 150g
- Egg yolk - 1
- Semolina - 100g
- Candied orange peel - 50g
- Cinnamon - 1 tsp
Method of Preparation
- Create the dough by mixing flour, water, and salt. Knead and rest.
- Roll out the dough, layer with butter, and fold several times to create thin layers.
- Prepare the filling by combining ricotta with sugar, egg yolk, semolina, candied peel, and cinnamon.
- Cut dough into circles, fill with ricotta mixture, and shape into the classic seashell form.
- Bake until golden and finish with a dusting of powdered sugar.
Culinary Tips
- The dough must be thin enough to see through for authentic texture.
- Serve freshly baked for maximum flakiness.
FAQs
- Q: Can I make sfogliatelle with pre-made puff pastry? A: While not traditional, puff pastry can be a quick substitute.
- Q: What if my ricotta is too wet? A: Strain the ricotta overnight to achieve the right consistency.
Conclusion
Sfogliatella Napoletana is a testament to the finesse of Italian pastry, a delightful treat that is both a feast for the eyes and a celebration for the palate.
