Neapolitan Sfogliatella Frolla. Today I’m sharing with you a super delicious recipe: Neapolitan Sfogliatella Frolla. How can you not love Neapolitan sweets?
The sfogliatella frolla is one of the most loved and representative pastries of the Neapolitan tradition. With its shell shape and creamy aromatic filling, it conquers palates of all ages. But what makes it so special? The base of the sfogliatella frolla is a crumbly and fragrant shortcrust pastry, made with butter, sugar, eggs, and flour.
The heart of the sfogliatella is a filling made of ricotta, semolina, candied fruit, and flavors like cinnamon and vanilla. The characteristic shell shape makes the sfogliatella an elegant and inviting dessert.
The perfect combination of the shortcrust’s crunchiness and the softness of the filling creates a unique taste experience.
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 1 Day
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 367.63 (Kcal)
- Carbohydrates 59.11 (g) of which sugars 34.32 (g)
- Proteins 7.68 (g)
- Fat 12.30 (g) of which saturated 7.72 (g)of which unsaturated 4.38 (g)
- Fibers 1.04 (g)
- Sodium 241.84 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1/2 cup butter (the original recipe requires lard)
- 1/2 cup sugar
- 1 egg (whole)
- 1 pinch baking ammonia (or baking powder if preferred)
- 1/2 cup semolina
- 1 cup sugar
- 1 cup water
- 1 tsp salt
- 1 cup cow's milk ricotta (firmer)
- 2 drops cinnamon flavor
- 1 lemon (grated peel)
- 1 orange (grated peel)
- 1 tsp vanilla extract (natural)
- 1 oz candied fruits (citron and orange)
- 1 egg (for brushing)
Tools
- Bowl
- Round Cutter
Steps
Let’s start by preparing the shortcrust pastry. In a bowl, combine the butter with the sugar.
Start mixing and blending the two ingredients well.
Gradually add the flour with a pinch of baking ammonia.
Place the egg in the center and first work the egg with the butter and sugar, then gradually bring the flour towards the center.
Work it quickly until you get a smooth dough ball.
Cover with plastic wrap and let rest in the fridge for 30 minutes.
Now let’s focus on the filling. Grate the lemon and orange peel and set aside.
In a saucepan, add the water and salt.
Pour in the semolina.
Stir well until the mixture slightly thickens and you notice a film at the bottom of the pan.
Let cool at room temperature in the pan. Transfer to a bowl and let it chill in the fridge covered with plastic wrap.
Once cold, place it in a bowl and gradually incorporate the ricotta.
Work and even out the mixture.
At this point, add the flavors: vanilla, cinnamon, grated lemon, and orange peel, and finally, the citron and orange candied fruits.
Blend everything together and place it in a piping bag with a wide opening.
Now take the shortcrust pastry and divide it into 10 pieces of 60 g each. Work each piece to make the pastry smoother and more elastic.
Roll it out with a rolling pin.
With the piping bag, insert a generous amount of semolina and ricotta filling.
Close tightly, making sure to remove any air inside
and use a round cutter to remove the excess.
Brush well with beaten egg and a pinch of salt
Bake in a static oven at 350°F for 20 minutes. Let cool slightly and sprinkle with powdered sugar when serving
Inside it looks like this.. An infinite delight.
Advice
I recommend placing each shortcrust in the fridge as you prepare them. Once all the sfogliatelle are made, let them rest in the fridge for 15 minutes before baking.
Regarding storage
Regarding storage
Storage
It keeps in the fridge for 3/4 days
