Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup cold water
- 1/2 cup semolina flour
- 1/2 cup ricotta cheese
- 1/4 cup confectioners' sugar
- 1/4 cup candied orange peel, finely chopped
- 1/4 tsp vanilla extract
- 1 egg yolk
- 1 tbsp milk
- 1 tbsp orange zest
Special Equipment Needed:
- Stand mixer with dough hook attachment
- Rolling pin
- Pastry brush
- Sfogliatella molds (optional)
Step-by-Step Instructions:
1. In a large mixing bowl, combine the all-purpose flour, butter, granulated sugar, and salt. Mix until the mixture resembles coarse crumbs.
2. Gradually add the cold water and mix until the dough comes together. Knead the dough for 5-10 minutes until it becomes smooth.
3. Divide the dough into 4 equal portions and wrap each portion in plastic wrap. Chill in the refrigerator for at least 30 minutes.
4. Preheat the oven to 375°F.
5. In a separate mixing bowl, combine the semolina flour, ricotta cheese, confectioners' sugar, candied orange peel, vanilla extract, and orange zest. Mix well.
6. Roll out one portion of the chilled dough on a floured surface until it is very thin, about 1/16 inch thick.
7. Cut the dough into 4-inch circles using a cookie cutter or a cup. Place a tablespoon of the filling in the center of each circle.
8. Fold the dough over the filling to form a half-moon shape. Pinch the edges together to seal.
9. Repeat the process with the remaining dough and filling.
10. Place the sfogliatella on a baking sheet lined with parchment paper.
11. In a small bowl, whisk together the egg yolk and milk. Brush the mixture over the tops of the sfogliatella.
12. Bake for 25-30 minutes, or until the sfogliatella are golden brown.
13. Serve warm or at room temperature.
Time:
Preparation time: 45 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
Makes 12 sfogliatella
Nutritional information:
Calories: 230
Fat: 11g
Carbohydrates: 28g
Protein: 5g
Sodium: 75mg
Substitutions for ingredients:
- You can use orange extract instead of orange zest.
- You can substitute cream cheese for ricotta cheese.
Variations:
- You can add chopped nuts or chocolate chips to the filling.
- You can use lemon zest instead of orange zest.
Tips and Tricks:
- Make sure the dough is chilled before rolling it out.
- Use a pastry brush to brush the egg wash over the sfogliatella.
- If you don't have sfogliatella molds, you can shape the dough by hand.
Storage Instructions:
Store the sfogliatella in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
To reheat, place the sfogliatella in a preheated 350°F oven for 5-10 minutes.
Presentation Ideas:
Serve the sfogliatella on a platter with a dusting of confectioners' sugar.
Garnishes:
Garnish with additional candied orange peel.
Pairings:
Serve with a cup of espresso or cappuccino.
Suggested Side Dishes:
Serve with fresh fruit or a salad.
Troubleshooting Advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
Food Safety Advice:
Make sure the sfogliatella are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food History:
Sfogliatella is a traditional Italian pastry that originated in Naples in the 18th century.
Flavor Profiles:
The sfogliatella has a sweet and citrusy flavor with a flaky pastry crust.
Serving Suggestions:
Serve as a dessert or a sweet breakfast pastry.
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Region: Italian