Sfogliatella Napoletana, often referred to simply as “sfogliatella,” is a quintessential pastry from Naples, Italy. This flaky, clam-shaped treat is known for its crisp, layered exterior and rich, flavorful filling. There are two primary versions: riccia (curly) and frolla (smooth). The following recipe will guide you through creating the more traditional sfogliatella riccia.
Ingredients
For the Dough:
- 500 grams (about 4 cups) of all-purpose flour
- 200 milliliters (about 7/8 cup) of water
- 50 grams (about 1/4 cup) of honey
- 10 grams (about 2 teaspoons) of salt
- 200 grams (about 1 cup) of unsalted butter, softened
For the Filling:
- 250 grams (about 1 1/4 cups) of semolina flour
- 500 milliliters (about 2 cups) of milk
- 250 grams (about 1 1/4 cups) of ricotta cheese
- 150 grams (about 3/4 cup) of granulated sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- Zest of 1 lemon
- 100 grams (about 3 1/2 ounces) of candied orange peel, finely chopped
Instructions
Making the Dough:
- Mix the Dough: In a large mixing bowl, combine the flour, water, honey, and salt. Knead the mixture until a smooth, elastic dough forms. This process can take about 10-15 minutes by hand or 5-7 minutes using a stand mixer with a dough hook attachment.
- Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 2 hours. This resting period allows the gluten to relax, making it easier to roll out later.
- Roll Out the Dough: After the dough has rested, divide it into smaller portions for easier handling. Using a pasta machine, roll out each portion to a very thin sheet, starting at the thickest setting and gradually working your way down to the thinnest. The goal is to achieve a translucent sheet.
- Layer with Butter: As you roll out the sheets, brush each one generously with softened butter. Layer the buttered sheets on top of each other, rolling them tightly into a log shape. Wrap the log in plastic wrap and refrigerate for at least 1 hour, or overnight if possible.
Making the Filling:
- Cook the Semolina: In a medium saucepan, bring the milk to a boil. Gradually whisk in the semolina flour, stirring constantly to prevent lumps. Cook over low heat until the mixture thickens, about 5-7 minutes. Remove from heat and let it cool slightly.
- Prepare the Filling: In a large bowl, combine the cooled semolina mixture, ricotta cheese, granulated sugar, eggs, vanilla extract, ground cinnamon, lemon zest, and candied orange peel. Mix until all ingredients are well incorporated.
Assembling the Sfogliatella:
- Slice the Dough: Remove the dough log from the refrigerator and slice it into 1/4-inch thick rounds.
- Shape the Pastries: Take each round and gently press it into a thin cone shape, starting from the center and working outward. Be careful not to tear the dough.
- Fill the Pastries: Spoon a generous amount of filling into each cone, then pinch the open ends together to seal, shaping them into a shell or clam shape.
- Bake: Preheat your oven to 400°F (200°C). Place the filled pastries on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the pastries are golden brown and crispy.
- Cool and Serve: Let the sfogliatella cool on a wire rack. Dust with powdered sugar before serving for an extra touch of sweetness.
Tips for Success
- Patience with Dough: Rolling the dough thinly enough can be challenging but is crucial for achieving the signature layers.
- Butter Consistency: Ensure the butter is softened but not melted when layering the dough to get the best texture.
- Sealing the Pastries: Properly sealing the pastries helps maintain their shape and prevents the filling from leaking during baking.
Sfogliatella Napoletana is a labor of love, but the result is a pastry that offers a delightful combination of textures and flavors, truly worth the effort. Enjoy your homemade sfogliatella with a cup of coffee or espresso for an authentic Italian experience.
