Sfogliatella Recipe

There’s something magical about the allure of a bustling Italian café where stories and laughter fill the air. Imagine this tranquil scene: a barista crafting the perfect cappuccino, the comforting rustle of a newspaper, and you, savoring a golden, flaky Sfogliatella dusted with powdered sugar, accompanied by fresh orange slices. The Sfogliatella, with its crisp layers and creamy center, is a delightful pastry that embodies the essence of Italian baking. Gather your loved ones and infuse your home with the warmth and aroma of this traditional Italian treat—let’s make some memories with this sensational Sfogliatella recipe.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup water
• 1/2 cup unsalted butter, softened
• 2 cups whole milk ricotta cheese
• 1/2 cup semolina flour
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest
• 1 large egg
• 1 large egg yolk
• 1 teaspoon cinnamon
• Powdered sugar for dusting

Instructions

1. In a large bowl, mix the all-purpose flour, granulated sugar, and salt. Gradually add water until the dough forms. Knead for about 10 minutes until smooth. Wrap the dough in plastic wrap and refrigerate for 2 hours.
2. In a medium saucepan, heat the milk over medium heat until just boiling. Lower heat and whisk in semolina flour, cooking until the mixture thickens. Remove from heat and set aside to cool.
3. In a separate bowl, combine ricotta cheese, sugar, vanilla extract, orange zest, egg, and egg yolk. Mix until smooth, then stir in the cooled semolina mixture.
4. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. Roll out the dough on a lightly floured surface into a thin rectangle. Spread the softened butter evenly over the dough. Roll the dough tightly into a log, wrap in plastic, and refrigerate for another hour.
6. Slice the log into 1/2-inch pieces. Flatten each piece into a thin, oval shape using a rolling pin. Place a spoonful of filling in the center of each oval, fold over the dough, and crimp the edges to seal.
7. Place the pastries on the baking sheet. Bake for 20-25 minutes or until golden brown and crisp.
8. Allow the Sfogliatelle to cool on a wire rack for about 10 minutes. Dust with powdered sugar before serving.

Helpful Tips

If you’re new to making Sfogliatella, take your time with each step. The dough rolling and filling process is key to achieving those signature flaky layers.

• Variation: Try adding a touch of almond extract to the filling for a delightful twist.
• Storage: Store leftover pastries in an airtight container at room temperature for up to three days. Reheat in the oven for a few minutes to restore crispiness.
• Substitutions: If you don’t have semolina flour, finely ground polenta can work in a pinch.

Pair these enchanting Sfogliatelle with a rich, frothy cappuccino or a steaming espresso. Fresh fruit, like orange slices, enhances the sweet and citrus notes in the pastry.

At Zynahz, our mission is to infuse joy and creativity into your kitchen. We hope this Sfogliatella recipe brings a smile to your face and warmth to your home. Try this recipe, share your delicious results with us, and spread the love to your friends and family. Explore more delightful recipes on Zynahz, follow us on social media, and sign up for our newsletter for the latest culinary inspirations.