Quick Sfogliatelle
Sfogliatelle using puff pastry is a quick and easy, accessible version versus the more labor-intensive traditional recipe. Sfogliatelle is a traditional Italian Pastry commonly found in the Puglia and Campania regions of Italy. It is also known as Sfogliatelle Riccia or Sfogliatelle Riccia a Fagottino due to its shape bundle, knot, or twist design. I am referring to this quick version of Sfogliatella Riccia, typically filled with a ricotta filling flavored with citrus and candied fruit. The crispy, flaky pastry layers, and creamy filling make for a delightful treat any time of the day.
Recipe Name: Quick Sfogliatella Servings: 8-12
Cooking Time: 15-20 minutes
Ingredients Filling:
- 1 cup whole milk ricotta cheese (240g)
- 3/4 cup regular semolina flour (30g)
- 1/4 cup granular sugar (50g)
- 1 large egg
- 1/8 tsp ground cinnamon
- 1/2 tsp pure vanilla extract
- 1 lemon zested (medium)
- 1 orange zested (medium)
- 1 Tbsp sugar (massage lemon and orange zest)
Ingredients:
- 1 box puff pastry dough 1 LB 1.3oz (490g)
- 1 egg
- 4 Tbsp water
Instructions Filling:
1. Start by draining any excess liquid from the ricotta cheese.
Placing the ricotta cheese in a fine mesh strainer
lined with cheesecloth or coffee filters over a bowl for
30 minutes is the best way to achieve this.
2. In a large mixing bowl, combine the ricotta, semolina flour,
sugar, egg, vanilla, cinnamon, and citrus zests.
Suggestion: to intensify the citrus flavor using a small bowl
place your lemon and orange zests combined with one
tablespoon sugar, massage the sugar, and peel together.
The natural citrus oils will be released, increasing the flavor
3. Mix the filling by hand or use the paddle attachment of your
mixer. However, it is essential to make sure to thoroughly
combine all the ingredients until they are well incorporated.
The filling should be the thickness of a thick Greek yogurt or
slightly thicker. It will have texture to it (slightly grainy). It is
important not to over-mix nor add too much air to the mixture.
Suggestion:
Chilling your filing for an extended period can
cause it to become too firm to work with. It is more common
to prepare the filling and use it immediately when making
Sfogliatelle, especially this quick version.
Note: Traditionally, the filling is not cooked before baking
Instructions:
1. Thaw Puff Pastry Dough: generally thaw in the refrigerator
(follow package instructions)
2. Preheat Oven: Preheat your oven to 375 F (190 C)
3. Roll Out Puff Pastry: On a lightly floured surface, roll out
the puff pastry approx 1/4 inch (0.6cm) in thickness. You want
it to be thin yet easy to handle, not too fragile to work with.
4. Puff Pastry: Cut one sheet of dough into two strips length
wise. Brush each strip with melted butter. Then, place one layer
on top of the other, creating a sandwich. Repeating the process
until you have a minimum of four layers.
5. Rolling Puff Pastry: Take the four layers of dough and brushed
melted butter pastry, begin to roll the dough to form a tight
roll (log shape), then wrap it in parchment paper and place in the freezer for 20 minutes.
6. Cutting Puff Pastry: Remove the Puff Pastry from the freezer,
unwrap parchment and, using a sharp knife, slice in 1/2 to 1
inch round slices (1.27cm -2.54cm)
7. Shape into Cones: Begin from the outer sides and use the
the palm of your hand, lightly tap the outer edges to flatten
in a circular motion. Once all edges are flat, begin from the
inside the center and using your thumb and fingers, press on
the dough in a downward circle, working your way around
creating a hollow cone to place your filling.
8. Filling: Place a small amount of the Sfogliatelle filling in the
center of each puff pastry cone.
9. Sealing: Using your fingers, press the edges of the dough
together firmly, ensuring a tight seal. Make sure the filing is
the filing is enclosed and won’t leak out during baking.
10. Baking: Before placing in the oven, brush each pastry with
egg wash mixture (1 egg and 4 Tbsp water) to give the pastry
a golden brown glossy finish. Bake on parchment paper in a 375
brown and puffed up.
degree (190 C) oven for 15-20 minutes or until they are golden
11. Cool and Serve: Allow the Sfogliatelle to cool completely on wire rack before serving. Once cooled, dust with confectioner sugar.
Suggestion for Storage:
- Packaging: Place them in an airtight container and separate layers while stacking Sfogliatelle with parchment paper.
- Refrigeration: Store them in the refrigerator for 2-3 days
(if they last that long in your home)
- Reheating: A toaster oven is a great way to crisp one up for snacking.
This recipe is a shortcut to the slightly more labor-intensive process. However, this is an excellent way to enjoy Sfogliatelle more often, sharing it with your family and friends.
Share your baking pics with me
Pinterest: Shellythefoodscholar
Buona Cottura,
Shelly
The Food Scholar