Shifa Score

4083

Sfogliatella

Italian pastry with layered, crispy shell.

350

Calories

(kcal)

70

Glycemic

Index

5

Protein

(gms)

1

Fiber

(gms)

Classification

DESSERT

(219)

VEG

(649)

ITALIAN

(112)

Description

Sfogliatella is a traditional Italian pastry from Naples, shaped like a seashell. It has a crispy, flaky dough with a sweet ricotta and citrus filling. There are two main types: "riccia" with layered dough, and "frolla" with a smoother crust. It's a popular treat in Italian bakeries.

Recipe

Ingredients:

All-purpose flour

2

Cups

Sugar

15

Cup

Salt

15

Teaspoon

Water

1

Cup

Unsalted butter

1

Cup

Ricotta cheese

1

Cup

Semolina flour

15

Cup

Milk

1

Cup

Vanilla extract

1

Teaspoon

Cinnamon

1

Teaspoon

Egg yolks

2

Units

Orange zest

1

Tablespoon

Preparation steps:

1. Mix flour, sugar, and salt in a bowl.

2. Add water to form a dough.

3. Knead until smooth.

4. Wrap dough in plastic and chill for 2 hours.

5. Roll dough thinly into a large rectangle.

6. Brush with melted lard or butter.

7. Roll tightly into a log.

8. Wrap log and chill for 1 hour.

9. Slice log into rounds.

10. Flatten each round into a cone shape.

11. Mix ricotta, sugar, semolina, egg, and vanilla.

12. Fill cones with ricotta mixture.

13. Seal edges of cones.

14. Preheat oven to 400? (200?).

15. Place on baking sheet.

16. Brush with beaten egg.

17. Bake for 20-25 minutes until golden.

18. Cool on wire rack.

19. Dust with powdered sugar.

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