Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup cold water
- 1/2 cup granulated sugar
- 1/2 cup semisweet chocolate chips
- 1 cup ricotta cheese
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar for dusting
Special equipment needed:
- Rolling pin
- Pastry brush
- Sfogliatelle molds (optional)
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and cubed butter. Use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
2. Add the cold water and mix until a dough forms. Knead the dough for a few minutes until it becomes smooth and elastic.
3. Divide the dough into 4 equal parts and wrap each in plastic wrap. Chill in the refrigerator for at least 30 minutes.
4. In a separate mixing bowl, combine the ricotta cheese, egg, granulated sugar, vanilla extract, and salt. Mix until well combined.
5. Fold in the chocolate chips and set aside.
6. Preheat the oven to 375°F (190°C).
7. On a lightly floured surface, roll out one of the dough balls into a thin sheet. Brush the sheet with melted butter and fold it in half.
8. Brush the folded sheet with more melted butter and fold it in half again. Repeat this process until you have a small square.
9. Roll out the square into a thin sheet and cut it into a circle using a cookie cutter or a round mold.
10. Place a spoonful of the ricotta mixture in the center of the circle and fold the edges over to form a shell shape. Repeat this process with the remaining dough balls and ricotta mixture.
11. Place the sfogliatelle on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden brown.
12. Let the sfogliatelle cool for a few minutes before dusting with powdered sugar and serving.
Time:
Preparation time: 1 hour
Chilling time: 30 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12-16 sfogliatelle
Nutritional information:
Calories per serving: 260
Fat: 14g
Carbohydrates: 29g
Protein: 5g
Sodium: 80mg
Sugar: 13g
Substitutions for ingredients:
- You can use margarine instead of butter.
- You can use dark chocolate chips instead of semisweet.
- You can use mascarpone cheese instead of ricotta.
Variations:
- You can add chopped nuts to the ricotta mixture.
- You can add lemon zest to the ricotta mixture.
- You can use a different filling, such as Nutella or fruit preserves.
Tips and tricks:
- Make sure the butter is cold when you mix it with the flour to achieve a flaky texture.
- Don't overfill the sfogliatelle or they may burst open during baking.
- If you don't have sfogliatelle molds, you can shape the dough by hand.
Storage instructions:
Store the sfogliatelle in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the sfogliatelle, place them in a preheated oven at 350°F (180°C) for 5-10 minutes, or until warm.
Presentation ideas:
Arrange the sfogliatelle on a platter and dust with powdered sugar. Serve with a cup of coffee or tea.
Garnishes:
You can garnish the sfogliatelle with fresh berries or whipped cream.
Pairings:
Serve the sfogliatelle with a cup of coffee or tea.
Suggested side dishes:
The sfogliatelle can be served as a dessert on its own.
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the sfogliatelle burst open during baking, try reducing the amount of filling.
Food safety advice:
Make sure to use clean hands and surfaces when preparing the dough and filling. Store the sfogliatelle in an airtight container to prevent contamination.
Food history:
Sfogliatelle is a traditional Italian pastry that originated in Naples. It is known for its flaky layers and unique shell shape.
Flavor profiles:
The ricotta and chocolate chip filling is sweet and creamy, while the flaky pastry shell adds a buttery crunch.
Serving suggestions:
Serve the sfogliatelle as a dessert or a sweet snack.
Related Categories
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Region: Italian
Taste: Sweet, Rich, Creamy, Chocolatey