World Flavors Cookbook

Sfogliatelle

Name: Sfogliatelle
Cook time: 25 min
Cuisine: Italy
Ingredients: For pastry: 500g strong flour, 250ml water, 1 tsp salt, 200g lard for lamination; For filling: 250g ricotta, 150g semolina pudding, 100g sugar, 2 eggs, 50g candied citron, cinnamon, vanilla

Naples' legendary shell-shaped pastry with hundreds of flaky layers filled with ricotta, semolina, and candied citrus.

Cuisine: Italy

Ingredients

For pastry: 500g strong flour, 250ml water, 1 tsp salt, 200g lard for lamination
For filling: 250g ricotta, 150g semolina pudding, 100g sugar, 2 eggs, 50g candied citron, cinnamon, vanilla

Instructions

Make a stiff dough with flour, water, and salt. Rest 30 minutes.
Roll as thin as possible. Spread lard over the surface.
Roll into a very tight log. Refrigerate 2 hours.
Slice into rounds, stretch each into a cone shape.
Fill with ricotta-semolina mixture. Close to form a shell shape.
Bake at 200C for 20-25 minutes until deeply golden and flaky.