Sfogliatelle Recipe
Make your own crispy, flaky Italian Sfogliatelle filled with a creamy ricotta and semolina filling, a true pastry indulgence.
Equipment
- 1 Rolling Pin To roll the pastry layers
- 1 Baking sheet For baking the sfogliatelle
Ingredients
- 250 g All-purpose flour
- 100 ml Water
- 1 pinch Salt
- 100 g Unsalted butter Softened
- 250 g Ricotta cheese Drained
- 50 g Semolina Cooked
- 100 g Sugar
- 1 tsp Vanilla extract
- 1 Egg Beaten
- To taste Zest of orange
Instructions
- Mix flour, water, and salt to form a dough. Knead until smooth, then let rest for 30 minutes.
- Roll the dough into a thin sheet and layer with softened butter, fold and repeat to create layers.
- Combine ricotta, semolina, sugar, vanilla extract, egg, and orange zest until smooth.
- Cut the pastry into strips, shape into cones, and fill with the ricotta mixture.
- Seal and place on a baking sheet, bake in a preheated oven at 375°F (190°C) for about 25-30 minutes.
- Let cool slightly before serving.
Notes
Ensure the ricotta is well-drained to prevent a soggy filling.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 8gFat: 17gSaturated Fat: 10gCholesterol: 80mgSodium: 50mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 25000IUVitamin C: 0.8mgCalcium: 1000mgIron: 0.4mg
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