Sfogliatella
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Guests 4 people
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Preparation 29 minutes
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Cooking 20 minutes
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Difficulty Easy
To make this recipe
Ingredients
Dough:
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500g flour
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150g Grand Fermage unsalted butter roll
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150ml water
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50g sugar
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Pinch of salt
Filling:
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250g ricotta
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160g fine semolina
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120g sugar
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1L water
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1 egg
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Zest of 1 orange
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1 vanilla pod
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1 tsp. cinnamon
And don't forget to grade the recipe:
Preparation
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Combine the flour, water, sugar and salt in the bowl of a stand miwer and knead with the dough hook.
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Cover with a clean tea towel and leave to proof for 30 minutes.
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Divide the dough into 6 pieces and pass each one through a pasta roller, gradually reducing the thickness.
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Brush each one of your pastry sheets with 120g of melted unsalted butter.
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Tightly roll up a first sheet of pastry.
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Repeat this process with the other sheets, rolling them around the first roll.
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Cover with cling film and chill in the fridge for at least 2 hours, or 1 hour in the freezer.
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Bring the water to a boil and sprinkle in the semolina, stirring constantly.
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Heat the mixture for 5-8 minutes, then add in the sugar and set aside.
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Whip the ricotta with the egg, orange zest, cinnamon and the contents of the vanilla pod.
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Add in the chilled semolina and mix using the paddle beater.
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Preheat the oven to 180°C.
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Divide the pastry roll into segments, around 1-2cm thick.
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Carefully press into the centre of the pastry disks to form a cone shape.
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Fill each cone with a spoonful of ricotta cream and seal the edges.
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Place the sfogliatella on a parchment-lined baking sheet, brush with the butter and bake for 20 minutes.
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Sprinkle with icing sugar before serving.
And don't forget to grade the recipe:
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