How to Make Traditional Italian Sfogliatelle

How to Make Traditional Italian Sfogliatelle

Sfogliatelle, a beloved pastry from Italy, is known for its delicate layers and delicious filling. These flaky, shell-like pastries originated in Naples and have become a symbol of Italian baking worldwide. Making traditional sfogliatelle at home can be a bit challenging but is incredibly rewarding. This guide will take you through the steps to prepare these stunning treats from scratch, including both the dough and the filling.

Ingredients

For the dough:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1/4 cup vegetable shortening (or lard)
• 1/2 cup warm water (approximately)
• A few tablespoons extra virgin olive oil (for layering)

For the filling:

• 1 cup ricotta cheese (preferably whole milk)
• 1/2 cup semolina flour
• 1/2 cup milk
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Zest of 1 lemon
• 1 egg (for sealing the pastries)

For the syrup (optional):

• Powdered sugar for dusting

Preparation

1. Making the Dough

The key to sfogliatelle is the dough, which must be incredibly thin and layered. Start by mixing the flour, salt, and sugar in a large bowl. Add the shortening (or lard) and blend it into the flour mixture using your fingers until it forms a crumbly texture. Slowly add the warm water, a little at a time, mixing with your hands until the dough comes together. You might not need all the water, so be cautious and add it gradually.

Once the dough begins to form, knead it on a clean surface for about 10 minutes, or until smooth and elastic. The dough should feel firm but not too tough. If it’s too sticky, dust it with a little more flour.

Shape the dough into a ball and cover it with a damp cloth. Let it rest for about an hour at room temperature. This resting period will help the gluten relax and make the dough easier to roll out later.

2. Preparing the Filling

While the dough is resting, prepare the filling. In a medium saucepan, combine the semolina flour and milk. Cook this mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency. This process should take about 5 minutes. Once thickened, remove the saucepan from the heat and let it cool for a few minutes.

Next, combine the ricotta cheese, sugar, vanilla extract, cinnamon, and lemon zest in a large mixing bowl. Fold in the semolina mixture and mix until you have a smooth and creamy filling. If you find the filling too thick, you can add a bit more milk to reach the desired consistency. Set the filling aside while you work on the dough.

3. Rolling the Dough

Once the dough has rested, it’s time to roll it out. This is the most labor-intensive part of making sfogliatelle, as you need to achieve paper-thin layers. Begin by dividing the dough into two equal portions. Roll out one portion as thin as possible, aiming for a rectangular shape.

Lightly oil the surface of the dough with some olive oil, then roll it up tightly from one end to the other, like a jelly roll. After rolling, cover the dough with a clean towel and let it rest for 30 minutes.

Once rested, roll out the dough again, but this time you will want to do so with the goal of creating long, thin strips. Apply olive oil to each strip and carefully roll it up into a coil, similar to the first rolling process. This second rolling helps to create the signature layers in sfogliatelle.

4. Forming the Sfogliatelle

After rolling the dough, it’s time to form the pastries. You can either use your hands or a rolling pin to flatten out each coil into small, round discs about 4 inches in diameter. Place a tablespoon of the ricotta filling in the center of each disc.

To shape the sfogliatelle, carefully fold the dough over the filling, then pinch the edges tightly to seal it. You can press the dough slightly to create the characteristic shell shape, using your fingers to form the ridges.

5. Baking the Sfogliatelle

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Place the formed sfogliatelle on the baking sheet, making sure they are not touching.

Bake for 25 to 30 minutes, or until the sfogliatelle are golden brown and crispy on the outside. They should have a slight crunch to them, but the inside should remain soft and filled with the creamy ricotta mixture.

6. Finishing Touches

Once out of the oven, let the sfogliatelle cool slightly before dusting them with powdered sugar. If you prefer them with a bit more sweetness, you can drizzle a bit of honey over them. Serve the sfogliatelle warm for the best flavor and texture.

Tips for Success

1. Patience with Rolling: The most important part of making sfogliatelle is rolling the dough as thin as possible. This creates the layers that give the pastry its characteristic texture. Take your time, and don’t rush this process.

2. Resting the Dough: The dough must rest before rolling to allow the gluten to relax. This will make the dough easier to work with and prevent it from shrinking during baking.

3. Adjust the Filling Consistency: The filling should be thick but spreadable. If it feels too thick or dry, add a bit more milk. If it’s too runny, it will leak out of the pastry as it bakes.

4. Serving: Sfogliatelle are best served fresh out of the oven, but they can be stored in an airtight container for a day or two. If you store them, reheat them in the oven to restore the crispness.

Conclusion

Making traditional Italian sfogliatelle from scratch requires time and precision, but the effort is worth it. These pastries are a beautiful balance of flaky texture and rich, creamy filling. Whether you’re serving them as a dessert or a special treat, sfogliatelle will transport you straight to the streets of Naples with every bite. Enjoy!