How do you make the Neapolitan Sfogliatella

The Neapolitan Sfogliatella is a delicious and intricate pastry that hails from Naples, Italy. With its delicate layers of flaky pastry and sweet ricotta filling, it has become a staple in Italian bakeries around the world. But just how do you make this delectable treat? Let’s explore the step-by-step process of creating the Neapolitan Sfogliatella.

The first step in making the Neapolitan Sfogliatella is preparing the dough. The dough, known as sfoglia, is made by combining flour, water, salt, and a small amount of lard or butter. The ingredients are mixed together until a smooth and elastic dough is formed. The dough is then left to rest for at least an hour, allowing it to develop its gluten and become easier to work with.

Once the dough has rested, it is time to shape the sfoglia. The dough is rolled out into a thin sheet, about 1/8 inch thick. The sfoglia is then brushed with a thin layer of lard or butter, which helps to create the flaky layers of the pastry. The dough is then carefully rolled up lengthwise, creating a long cylinder shape.

Next, the rolled dough is sliced into small pieces, about 2 inches wide. Each piece is then flattened and stretched by hand, making sure not to tear the delicate layers. This process, known as sfogliare, is what gives the pastry its signature flaky texture. Working quickly, each flattened piece of dough is carefully shaped into a shell-like form, resembling a seashell or a lobster tail.

Now that the dough is shaped, it is time to prepare the filling. The traditional filling for Neapolitan Sfogliatella is a sweet ricotta mixture. Ricotta cheese is combined with sugar, lemon zest, cinnamon, and a small amount of semolina or breadcrumbs. The filling is mixed until smooth and creamy, ensuring that all the flavors are well incorporated.

The filling is then spooned into the prepared dough shells. It is important not to overfill the shells, as this can cause them to burst during baking. Each filled shell is then folded over, creating a half-moon shape, with the filling peeking out from the edges.

Before baking, the Neapolitan Sfogliatella is brushed with a light egg wash. This gives the pastries a beautiful golden color as they bake. The sfogliatelle are then placed on a baking sheet and baked until they are crisp and golden brown, usually around 20-25 minutes.

Once baked, the Neapolitan Sfogliatella can be enjoyed warm or at room temperature. They are often dusted with powdered sugar before serving, adding a touch of sweetness and elegance. These pastries are perfect for breakfast, dessert, or as a sweet treat with a cup of coffee or tea.

In conclusion, making the Neapolitan Sfogliatella is a labor of love. From preparing the dough to shaping the intricate layers and filling, each step requires patience and skill. But the end result is a truly delicious pastry that captures the essence of Italian baking. So the next time you are craving something sweet and indulgent, why not try your hand at making the Neapolitan Sfogliatella?