Sfogliatella Recipe

Level: Intermediate
Yield: 15 to 18 pastries
Nutritional Analysis Per Serving (Serving Size: 1 of 16.5 servings)
Calories: 293
Total Fat: 17 g
Saturated Fat: 9 g
Carbohydrates: 29 g
Dietary Fiber: 1 g
Sugar: 8 g
Protein: 6 g
Cholesterol: 48 mg
Sodium: 39 mg

Total: 4 hr 40 min
Prep: 1 hr
Inactive: 3 hr
Cook: 40 min

Dough:

• 2 cups all-purpose flour
• 1 cup semolina flour
• 1/8 teaspoon kosher salt
• 1 cup unsalted butter, chilled and cut into small cubes
• 1/2 cup water
• 1/4 cup shortening
• 1 egg, beaten with 1 tablespoon water, for egg wash
• Confectioners' sugar (about 1/2 cup)

Filling:

• 1 cup whole milk
• 1/4 cup semolina flour
• 1 cup ricotta cheese
• 1 egg
• 1/4 cup granulated sugar
• 2 tablespoons finely chopped mixed candied orange and lemon bits
• Ground cinnamon, for dusting
• 2 nonstick baking sheets

Instructions

Transport yourself to the sun-kissed streets of Naples with these irresistible Sfogliatella pastriesflaky, layered shells cradling a creamy, citrus-kissed filling that melts in your mouth. Perfect for impressing guests or treating yourself, this intermediate recipe rewards patience with heavenly results. Let's dive in!

1. In a large bowl, sift together the all-purpose flour, semolina flour, and salt. Use your fingers to blend in the butter until it forms small pea-sized pieces. (For ease, pulse in a food processor.) Gradually add water, form into a ball, wrap in plastic, flatten slightly, and chill for at least 1 hour.
2. In a medium saucepan, heat milk to a simmer. Whisk in semolina flour and cook, stirring constantly, until thickened (3-5 minutes). Cool 10 minutes, then stir in ricotta, egg, sugar, candied fruits, and a dusting of cinnamon. Taste, adjust, and chill.
3. Divide chilled dough in half. On a floured surface, roll one half into a thin 14x24-inch rectangle. Brush with shortening, sprinkle with confectioners' sugar, and roll tightly into a log. Chill 2 hours. Slice into 1- to 1 1/2-inch rounds. Repeat with remaining dough.
4. Preheat oven to 375F.
5. Gently press a dough round in your palm to flatten into a clam-shell shape with a 3-inch opening and 1-inch tapered end. Brush inside with shortening, fill with 2 spoonfuls of mixture, fold closed, and seal edges. Place on baking sheets and brush with egg wash.
6. Bake in the center of the oven until golden, 30-35 minutes. Rest briefly on sheets.
7. Sprinkle with confectioners' sugar, broil until browned (watch closely; repeat if needed). Cool slightly, dust again, and serve warm for pure bliss.

Pro Tip: Freeze shaped pastries and bake straight from frozenthey often emerge even flakier and more delicious!

This recipe has been updated and may differ from what was originally published or broadcast.