• 3 hours / 45 min
  • Low

Sfogliatella pastry

For the dough
250 g of Type 00 common wheat flour
1 large egg
100 g of sugar
100 g of butter
For the stuffing
50 g of semolina
150 g of ricotta
120 ml of water
60 g of sugar
15 g of butter
1 yolk
1 teaspoon of vanilla extract
15 g of candied orange
1 teaspoon of orange blossom aroma
1 pinch of ground cinnamon
Start by working the egg together with the butter at room temperature, then add the sugar, flour and knead until the mixture is smooth and homogeneous. Be careful not to work the pastry too much so as not to heat it then let it rest in the fridge for at least 2 hours before use.
Meanwhile, prepare the filling: bring the water and butter to a boil, add the semolina and mix until the mixture is firm, then let it cool. Separately, work the ricotta, sugar and herbs, then add the yolk. Once the ingredients are well blended, add the ricotta to the semolina mixture and let it rest in the refrigerator for at least an hour.
After the rest time of the dough, remove it from the fridge and divide it into 8 parts, obtaining rectangles. On one half lay the ricotta mixture, then close by placing the edges well. Brush with egg and bake in ventilated mode for about 20 minutes. Once cooked, let them cool on a wire rack and serve with a sprinkling of icing sugar.

In cooperation with Farina Lievito e Fantasia

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