How to Cook Tasty Treats Sfogliatelle Recipe

Sfogliatelle. Here we present the authentic Italian sfogliatelle recipe. This delicious pastry is one of the most famous of the pasticceria Napoletana, very delicious. Salvatore Elefante's traditional sfogliatelle recipe has the characteristic many-layered seashell shape of the classic Neapolitan pastry, along with the rich semolina and ricotta filling.

Some are filled with Pate choux and then is filled. Sfogliatelle dough is simple to make; it's the handling that gets tricky. Sfogliatelle Ricce is an iconic Italian pastry originated in Napoli, Campagnia region. You can cook Sfogliatelle using 9 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Sfogliatelle

1. Prepare 1 lb of Frozen puff pastry dough (use only 1 of the 2 sheets for a dozen; both sheets for 24)..
2. Prepare 1/4 cup of Shortening, melted.
3. It's 1 cup of Milk.
4. It's 1/4 cup of Semolina flour.
5. You need 1 cup of Ricotta cheese.
6. It's 1/3 cup of Sugar.
7. You need 1 tsp of Cinnamon.
8. Prepare 1 of Egg, whisked.
9. You need 1 of Powdered sugar, for dusting.

Super thin layers of crunchy dough filled with delicious orange and cinnamon flavored ricotta cream. Sfogliatelle look like seashells when baked. The characteristic ridges form as the layers of dough Making sfogliatelle is a time-consuming process. If you are up for a challenge this is the recipe to try.

Sfogliatelle instructions

1. Preheat oven to 425°F..
2. Place milk in a sauce pan and bring to a boil over medium heat. Slowly add semolina flour, stirring constantly. Simmer and stir for about 3 minutes until smooth. Remove from burner, place in a bowl and let cool for five minutes..
3. To the milk/semolina mixture, add ricotta cheese, sugar, raw egg and cinnamon and mix well. Set aside..
4. Place defrosted puff pastry sheet on a lightly floured surface and roll until it's very thin, about 12 x 18" rectangular..
5. Brush the melted shortening onto the dough and, starting with the short end, roll up the dough like a jelly roll. Cut 1 inch wide pieces. You should get about 12 pieces that resemble pinwheels..
6. Place a pinwheel into The palm of your hand and press the center down with your thumb and pull up with your fingers to make a funnel with a wide opening on one side..
7. Fill each sfogliatelle with as much ricotta filling as you can and seal up the opening by pinching it closed. It should be shaped like a seashell. Place on a baking pan covered with parchment paper or lightly greased, one inch apart..
8. Bake in a 425° oven for about 15 minutes, or until the pastry turns a light golden color..
9. Remove from oven and let cool for about five minutes. Remove to wire rack and cool completely. Dust them with powdered sugar and they are ready to eat. Buon appetito!.

The Italian classic cheese pastry filled and delicately flavored inside, crisp and crunchy outside. You have probably heard this pastry mentioned on The Sopranos. Sfogliatelle are Italian pastries that look like seashells. Sfogliatelle means many leaves or layers and this crisp pastry's texture resembles leaves stacked on each other. Сфольятэлле финтэ — Sfogliatelle finte. Sfogliatelle quickly became fashionable in neighboring bakeries.