Sfogliatella Riccia

🧂 Ingredients

• 500 g All-purpose flour(Plus extra for dusting)
• 250 g Lard(Room temperature, divided)
• 200-220 ml Water(Cold, approximately)
• 5 g Salt
• 200 g Semolina flour(Fine semolina is preferred)
• 250 g Whole milk ricotta cheese(Drained very well, preferably overnight in cheesecloth)
• 150 g Granulated sugar
• 2 large Egg yolks
• 50 g Candied orange peel(Finely chopped)
• 1/2 tsp Cinnamon
• 1 tsp Vanilla extract
• 1 beaten egg with 1 tbsp water Egg wash

👨‍🍳 Instructions

1. 1

   Prepare the dough: In a large bowl, whisk together the flour and salt. Make a well in the center. Gradually add the cold water, mixing with your hands or a dough hook until a shaggy dough forms. Knead on a lightly floured surface for about 10-15 minutes until smooth and elastic. The dough should be firm. Wrap tightly in plastic wrap and let it rest at room temperature for 30 minutes.

   ⏱️ 45 minutes
2. 2

   Laminating the dough: Divide the rested dough into 3 equal portions. Working with one portion at a time, roll it out very thinly, almost to the point of transparency. You can use a pasta machine for this, gradually decreasing the thickness setting. Brush the entire surface generously with softened lard. Fold the dough in half, then in half again, creating a rectangular packet. Repeat this rolling, brushing, and folding process 2 more times with the same portion of dough. Wrap each folded portion tightly in plastic wrap and refrigerate for at least 12-24 hours. This resting period is crucial for developing the layers.

   ⏱️ 1 hour (active), 12-24 hours (chilling)
3. 3

   Prepare the filling: In a medium bowl, combine the well-drained ricotta, semolina, sugar, egg yolks, chopped candied orange peel, cinnamon, and vanilla extract. Mix until thoroughly combined and smooth. Cover and refrigerate until ready to use.

   ⏱️ 20 minutes
4. 4

   Shape the shells: Take one portion of the chilled dough from the refrigerator. Roll it out again, very thinly, using a pasta machine or rolling pin. Cut the dough into large circles or rectangles (about 4-5 inches wide). Take a circle, brush the edges lightly with water. Place a generous spoonful of the ricotta filling onto one half of the circle, leaving a border. Fold the other half of the dough over the filling to create a semi-circle. Press the edges firmly to seal. Then, using your thumbs, gently press and roll the edges outwards and upwards, creating the characteristic shell shape. The goal is to create many thin layers that will separate during baking. Place the formed shells on a baking sheet lined with parchment paper.

   ⏱️ 1 hour
5. 5

   Bake the sfogliatelle: Preheat your oven to 200°C (400°F). Brush the tops of the formed sfogliatelle with the egg wash. Bake for 15 minutes at 200°C (400°F), then reduce the oven temperature to 180°C (350°F) and continue baking for another 10-15 minutes, or until the pastries are a deep golden brown and the layers are visibly crisp and separated. The shells should sound hollow when tapped.

   ⏱️ 25-30 minutes
6. 6

   Cool and serve: Let the sfogliatelle cool on a wire rack. They are best served slightly warm or at room temperature on the day they are baked.

   ⏱️ 30 minutes

💡 Pro Tips

• ✓Ensure your ricotta is extremely well-drained to prevent a soggy filling.
• ✓The dough must be rolled paper-thin for the characteristic flaky layers. A pasta machine is highly recommended.
• ✓Chilling the dough for at least 12-24 hours is essential for the lamination process and ease of handling.
• ✓Don't overfill the shells; leave enough space to seal them properly.
• ✓The shaping requires practice; aim for a shell-like appearance with distinct layers.
• ✓Bake until deeply golden brown to ensure crispness.

🔄 Variations

• Sfogliatella Frolla: Made with a shortcrust pastry instead of laminated dough.
• Fillings: Variations can include chocolate chips, fruit preserves, or different spice combinations.

🥗 Nutrition

Per serving