Sfogliatelle
Description
These traditional Italian Sfogliatelle are a masterpiece of pastry craftsmanship, featuring hundreds of paper-thin, crispy layers that shatter delightfully with every bite. The dough is meticulously rolled and layered with shortening to create its signature shell-like structure, offering a satisfying crunch that contrasts beautifully with the soft, sweet ricotta filling. Infused with aromatic candied orange and citron peel, the filling provides a bright, citrusy balance to the rich pastry. Perfect for festive holidays, Sunday brunches, or as an elegant end to a hearty meal, these pastries bring the authentic taste of Naples to your home kitchen.Directions
-
In a large bowl, sift together the all-purpose flour and salt.
-
Cut the solid shortening into the flour using your fingers or a pastry cutter until the mixture resembles coarse meal.
-
Gradually add the water, mixing until the dough holds together but remains firm, similar to egg noodle dough.
-
Knead the dough on a lightly floured surface for several minutes until smooth, then form into a ball and refrigerate for 30 minutes to relax the gluten.
-
On a lightly floured surface, roll the dough out very thinly into a rectangle measuring approximately 28 by 24 inches.
-
Trim the edges to ensure they are even, then cut the dough lengthwise into four strips, each measuring 28 by 6 inches.
-
Brush one strip generously with melted shortening, then layer the second strip on top and brush with more shortening.
-
Repeat this process with the third and fourth strips, ensuring each layer is separated by a generous coating of melted shortening.
-
Allow the stacked strips to cool for a few minutes so the shortening sets slightly, then carefully roll them up together tightly from the short end, like a jelly roll.
-
Wrap the roll in wax paper and refrigerate for 15 minutes to firm up.
-
Unwrap the roll and trim the ends evenly. Cut the roll into twelve 1/2-inch thick slices.
-
Place each slice on a floured surface. Gently place a rolling pin in the center and roll outward toward the left, then return to center and roll toward the right to flatten into an oval.
-
Roll again from center toward the top and bottom with single strokes, flattening the slice into a large, thin oval approximately 7.5 inches long.
-
Prepare the filling by draining ricotta cheese through cheesecloth until very dry, then beat with the eggs, flour, vanilla, and confectioners sugar until smooth.
-
Fold in the minced candied orange and citron peel.
-
Preheat the oven to 400°F (200°C).
-
Place a tablespoon of the ricotta filling on the lower half of each oval pastry.
-
Wet the edges of the dough with egg white, then fold the top half over the filling, pinching the narrow edges together to form a shell shape.
-
Seal the edges tightly to prevent leaking, then brush the tops with melted shortening.
-
Bake for 15 minutes, then quickly brush the shells with more melted shortening.
-
Reduce oven temperature to 350°F (175°C) and bake for another 20 minutes.
-
Brush with shortening once more, then reduce heat to 250°F (120°C) and bake for an additional 5 to 10 minutes until golden brown and crisp.
-
Remove from oven and cool completely on a wire rack.
-
Just before serving, dust generously with confectioners sugar.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 1318.2kcal
- % Daily Value *
- Total Fat 76.8g119%
- Saturated Fat 25.9g130%
- Cholesterol 0.0mg0%
- Sodium 2441.1mg102%
- Total Carbohydrate 136.8g46%
- Dietary Fiber 4.9g20%
- Sugars 0.5g
- Protein 18.0g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
