A crispy pastry consisting of hungreds of layers filled sweetened ricotta and semolina.
This recipe was taken from an antique cook book given to me by Chef Antonio Cannavacciuolo who runs a 2 star Michelin restaurant at the Villa Crespi in Piedmonte, Italy.
- 8 cups all-purpose flour, sifted
- 2 cups suet or lard
- 1 3/4 cups cold water, more if needed
- 2 tablespoons fine salt
- 1/2 cup honey
- 2 cups semolina
- 1 3/4 cups whole milk ricotta
- 2 cups confectionary sugar
- 2 large eggs
- 3/4 cup candied fruit, chopped
- 3 teaspoons vanilla extract
- 2 pinches cinnamon
- 7 oz. distilled water, as needed
- Salt to taste
- Egg Wash
- 1 egg, beaten with the water
- 2 tablespoons water, as needed
- Other things needed
- Pasta machine
- Melt the honey with water.
- Put the flour into a food processor and add the suet, salt and mix until it crumbles. Add the honey/water mixture a little at a time until the dough forms into a ball. Knead the dough until it is smooth and elastic.
- If making the dough by hand, put the flour in a large bowl or on a wooden board. Make a well in the middle and add the suet, salt, honey and water. Mix with your hands until you form a ball. Knead the dough until it is smooth and elastic.
- Wrap the dough in plastic wrap and store in the refrigerator until you are ready to use it.
- Roll out thin strips of the dough in the pasta machine. Make several equal strips in length of at least 40â. The strip should be the thickness of 1/16â or less.
- With care, lightly but lavishly brush the suet onto each strip. In doing this, you must be very careful that the strips are not stretched or torn. Never use flour.
- Place 3 of the greased strips on top of each other. Tightly roll up the strips toward you. You will find that the fat will begin to melt. Continue with this process until you have rolled up all the strips.
- You will then have a coil of approximately 12â in length and 3â in diameter; you will find that the suet has melted somewhat. Cover the cylinder with plastic wrap. Put it in the refrigerator for 24 hours.
- If using a pasta machine your strips are not going to be the same size, they will be the width of the pasta machine. This is not a problem; just follow the recipe directions in the same way.
- The following day proceed with filling and baking them. Remove the cylinder from the refrigerator. Cut the cylinders into slices the thickness of 1â.
- You must transform the slice into sfogliatelle flakes. On the cut side, using your fingers, gently push in the folds from the center inwards. Making the inverse movement on the outside, from the edge towards the larger end. Gently spread the larger end outwards, so that it looks like a clamshell with grooves.
- Continue with the same treatment for the other slices. Then, maneuvering delicately and flattening them to take the shape again working in the shape of a clamshell with a point on top and wide at the base creating what looks like a shell; finally the sfogliatelle is ready to be filled.
- Another possibility is to take each 1â slice and sprinkle a little flour on a board and a little on the slice. With a rolling pin, roll from the center out to the right and the left. Again place the rolling pin in the middle of the oval and roll down forming an oval shape. Pick up the oval and fill with the filling in the middle. Seal the wide part of the oval and place on a cookie sheet covered with parchment paper.
- This process does not create the typical shell shape but is acceptable.
- Place all the ingredients in a bowl except for the water. Beat by hand until you have blended all the ingredients. Begin to add a little water at a time beating it in until the filling is just a little fluid.
- This is a thick filling and you just want to add enough water to make it smooth.
- Hold the shell in the hollow of your hand, put a spoon full of filling inside the center; seal the edges, but donât pinch them together.
- Carefully lay them down on your cookie sheet lined with parchment paper. Brush each one with an egg wash or melted suet or lard whatever you choose to use.
- Prepare all the sfogliatelle. Bake in a 400Âº F oven for 15 minutes. Brush with the lard and reduce the heat to 350Âº F and cook for another 15 minutes. Brush with an egg wash and cook for another 5-10 minutes at 250Âº F. When they are a beautifully golden in color, remove them from the oven.
- Sprinkle them with a veil of powdered sugar when they are hot out of the oven, and serve them warm if possible.
- NOTE: The result is a satisfactory pastry, but it doesnât not compare to the bakery. A special machine is used in bakeries to form the pastry and this canât be effectively reproduced at home even when using a pasta machine.
- NOTE: Sfogliatelle do not stay well. It is best to make the dough and rolls the day before and the next day bake and serve them.
- NOTE: The preparation time does not include passive time.
|Amount Per Serving||%DV|
|Serving Size 107g|
|Recipe makes 32 servings|
|Calories from Fat 149||45%|
|Total Fat 16.56g||21%|
|Saturated Fat 9.07g||36%|
|Trans Fat 0.0g|
|Total Carbs 37.39g||10%|
|Dietary Fiber 1.4g||5%|