If you are a fan of Italian pastries, then you have probably heard of the sfogliatella. This delectable treat from Naples is famous for its delicate layers of flaky pastry and a sweet creamy filling. Making an authentic Neapolitan sfogliatella may seem daunting, but with the right recipe and technique, you can create this delicious pastry right in your own kitchen. Follow this step-by-step guide to master the art of making the authentic Neapolitan sfogliatella.

Ingredients:

  • 500g all-purpose flour
  • 250g unsalted butter, at room temperature
  • 250ml warm water
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 300g ricotta cheese
  • 100g semolina
  • 100g candied peel (orange or citron)
  • 100g powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange blossom water

Step 1: Making the Dough

In a large mixing bowl, combine the flour, warm water, salt, and sugar. Mix well until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes, or until it becomes smooth and elastic. Shape the dough into a ball, cover it with a clean kitchen towel, and let it rest for 30 minutes.

Step 2: Preparing the Butter

While the dough is resting, take the unsalted butter and beat it with a rolling pin until it becomes pliable. Shape the butter into a square and place it in the refrigerator for 10 minutes to firm up.

Step 3: Creating the Sfogliatella Layers

On a lightly floured surface, roll out the dough into a large rectangle that is roughly twice the size of the butter square. Place the butter square in the center of the dough and fold the dough over it, sealing the edges tightly. Roll out the dough into a rectangle again, making sure the butter is evenly distributed.

Fold the dough into thirds like a letter. Rotate the dough 90 degrees and roll it out again into a large rectangle. Fold the dough into thirds once more. Repeat this process of rolling and folding two more times, allowing the dough to rest in the refrigerator for 10 minutes between each iteration.

Step 4: Making the Filling

In a mixing bowl, combine the ricotta cheese, semolina, candied peel, powdered sugar, vanilla extract, and orange blossom water. Mix well until all the ingredients are fully incorporated. Set the filling aside.

Step 5: Shaping the Sfogliatella

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Take the dough out of the refrigerator and roll it out into a thin sheet. Using a round pastry cutter, cut out circles from the dough.

Place a spoonful of the filling onto each circle of dough. Fold the dough over the filling, pinching the edges together to seal it. Repeat this process for all the circles of dough.

Step 6: Baking the Sfogliatella

Arrange the shaped sfogliatella on the prepared baking sheet. Bake them in the preheated oven for about 20-25 minutes, or until they are golden brown and crispy. Remove the sfogliatella from the oven and let them cool for a few minutes before serving.

Final Thoughts

Now that you have mastered the art of making the authentic Neapolitan sfogliatella, you can impress your friends and family with this delicious Italian pastry. Remember, practice makes perfect, so don’t be discouraged if your first attempt doesn’t turn out exactly as expected. With time and experience, you will become a sfogliatella expert. Enjoy!

Quest'articolo è stato scritto a titolo esclusivamente informativo e di divulgazione. Per esso non è possibile garantire che sia esente da errori o inesattezze, per cui l’amministratore di questo Sito non assume alcuna responsabilità come indicato nelle note legali pubblicate in Termini e Condizioni
Quanto è stato utile questo articolo?
0Vota per primo questo articolo!