Sfogliatelle ricce, those glorious, shell-shaped pastries, are a Neapolitan masterpiece. Their intricate, crispy layers and intensely sweet, ricotta-filled heart are a testament to the artistry of Italian baking. These aren't your average cookies; they're a labor of love, a journey into the world of delicate pastry work, and ultimately, a reward of unparalleled flavor and texture. The irresistible aroma alone is enough to transport you to the sun-drenched streets of Naples. But don't be intimidated; while seemingly complex, making these beauties is surprisingly achievable with careful attention to detail.
This recipe will guide you through every step, from creating the perfect dough to achieving that signature, shell-like curl. We'll demystify the process, breaking down the techniques into manageable, easy-to-follow instructions. Ready to embark on this delicious adventure and craft your own batch of sfogliatelle ricce? Let's get started with the step-by-step instructions below.
Tools Needed
- pasta maker
- mixer
- saucepan
- bowl
- cling film
- rolling pin
- wooden spoon
- cutting board
Ingredients
Step-by-Step Instructions
Step 1. Make the Dough and Filling
- Pour Manitoba flour, salt, and other ingredients into the mixer bowl. Mix until a rough dough forms .
- Refine the dough using a pasta maker, pulling and folding several times. Work in small batches .
- Once the dough is smooth, cover and let it rest for half an hour .
- Boil water, add salt and semolina, and stir for at least 10 minutes until dry . Cool .
- In a planetary mixer, combine cooled semolina, ricotta, sugar, and aromatics (orange and lemon peel, candied citron, orange, cinnamon, vanilla) .
Step 2. Assemble the Sfogliatelle
- Flatten and stretch the dough . Use a pasta maker to reduce the thickness step by step .
- Roll the dough on a mat using a rolling pin or the handle of a wooden spoon to create a thin sheet . Cover and let rest for 10 minutes .
- Spread a thin layer of filling onto the rolled dough .
- Continue rolling and layering the dough with filling .
- Once finished, let the rolled dough rest, then tighten and shape it into a cylinder .
- Cut the cylinder into discs, creating the “caps” .
- Using your fingers, shape the discs into shells, creating a “neck” .
- Fill the “neck” with the prepared filling , close, and remove excess filling.
Step 3. Bake and Finish
- Bake at 220 degrees for 25-30 minutes . Let cool, then dust with icing sugar .
Read more: Castagnaccio Recipe: Authentic Tuscan Gluten-Free Cake
Tips
- Be patient when working with the dough; don't give up .
- Having someone help with the rolling and layering process is recommended .
- If not using immediately, store the unbaked sfogliatelle in the refrigerator for up to 2-3 days .
Nutrition
- Calories: Not Available - Ingredients needed
- Fat: Not Available - Ingredients neededg
- Carbs: Not Available - Ingredients neededg
- Protein: Not Available - Ingredients neededg
FAQs
1. Can I make the sfogliatelle dough ahead of time?
Yes! The dough can be made a day or two in advance and stored, tightly wrapped, in the refrigerator. This allows the gluten to relax, making it easier to work with.
2. What if my sfogliatelle don't puff up properly?
Ensure your oven temperature is accurate and that you're not overcrowding the baking sheet. Under-rolling the dough can also prevent puffing. Check the recipe for proper rolling thickness and baking time.
With a little patience and precision, you've now mastered the art of creating incredibly crispy and delicious sfogliatelle ricce. The rewarding aroma and taste of these delicate pastries are a testament to your baking skills. Enjoy the fruits of your labor—and perhaps share some with friends and family!