Ingredients with Measurements:
- 1 pound ricotta cheese
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup orange blossom water
- 1/4 cup candied orange peel, finely chopped
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 package (16 ounces) frozen puff pastry, thawed
- 1 egg, beaten
- Powdered sugar for dusting
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large mixing bowl, combine the ricotta cheese, granulated sugar, flour, orange blossom water, candied orange peel, cinnamon, and salt. Mix well until all ingredients are fully incorporated.
3. On a lightly floured surface, roll out the puff pastry into a thin sheet. Cut the pastry into 4-inch squares.
4. Spoon 1 tablespoon of the ricotta mixture onto the center of each square.
5. Fold the pastry over the filling to form a triangle. Press the edges together to seal.
6. Place the sfogliatelle on a baking sheet lined with parchment paper.
7. Brush the tops of the sfogliatelle with the beaten egg.
8. Bake for 20-25 minutes or until golden brown.
9. Remove from the oven and let cool for 5 minutes.
10. Dust the sfogliatelle with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe makes 12 sfogliatelle.
Nutritional information:
Calories per serving: 230
Total fat: 14g
Saturated fat: 5g
Cholesterol: 30mg
Sodium: 190mg
Total carbohydrates: 22g
Dietary fiber: 0g
Total sugars: 10g
Protein: 5g
Substitutions for ingredients:
- Orange blossom water can be substituted with vanilla extract.
- Candied orange peel can be substituted with dried cranberries or raisins.
Variations:
- Add chopped pistachios to the ricotta mixture for added crunch.
- Substitute the ricotta cheese with mascarpone cheese for a creamier filling.
Tips and tricks:
- Make sure the puff pastry is fully thawed before using.
- Use a sharp knife to cut the pastry into squares.
- Seal the edges of the sfogliatelle well to prevent the filling from leaking out during baking.
Storage instructions:
Store the sfogliatelle in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sfogliatelle in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Arrange the sfogliatelle on a platter and dust with powdered sugar. Serve with a cup of espresso or cappuccino.
Garnishes:
Garnish with fresh mint leaves or orange zest.
Pairings:
Pair with a glass of sweet dessert wine such as Moscato or Vin Santo.
Suggested side dishes:
Serve with fresh fruit such as sliced strawberries or raspberries.
Troubleshooting advice:
- If the filling leaks out during baking, make sure the edges are sealed well.
- If the pastry is not golden brown after 20-25 minutes, bake for an additional 5-10 minutes.
Food safety advice:
Make sure the ricotta cheese is fresh and has been stored properly in the refrigerator.
Food history:
Sfogliatelle is a traditional Italian pastry that originated in Naples. It is typically filled with ricotta cheese and flavored with orange blossom water.
Flavor profiles:
The ricotta and orange blossom filling is sweet and creamy with a hint of citrus. The puff pastry is flaky and buttery.
Serving suggestions:
Serve the sfogliatelle as a dessert or as a sweet breakfast pastry.
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Region: Italian