Neapolitan Sfogliatelle Frolle!
Neapolitan sfogliatelle frolle, whether Frolle or Ricce, are both delicious, like a slice of pastiera. A dessert that in Naples concludes Sunday meals, after a good plate of lasagna Bolognese and more. In Naples, you can just go to any pastry shop to enjoy many typical sweets, among them also babà, but some have been baking sfogliatelle since the 1700s, but that’s another story.
Since it’s not always possible (including for me) to go to Naples to eat them as they should be, I tried a recipe found in an old cookbook from when I was young, and I must say the result was truly remarkable. And here I am ready to share it with you.
Well, what are you waiting for… quickly to the stove to prepare some truly fragrant delights.
If you are looking for a dessert, you can also read:
- Difficulty: Medium
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 40 Minutes
- Portions: 12 Pieces
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 1/2 cup lard (or butter)
- 7 tbsp sugar
- 1/4 cup water
- to taste vanillin
- 1/2 cup semolina
- 1 cup water
- 1 tsp salt
- 1 cup ricotta (well-drained)
- 1 cup sugar
- 1/4 cup candied orange
- to taste vanilla (or vanillin)
- to taste lemon (essence)
- to taste orange (essence)
- 1 pinch ground cinnamon
- 1 cup powdered sugar
Preparation
Pour the flour, lard, sugar, water, and vanillin (I use half a packet) into the mixing bowl. Attach the paddle and mix at medium-low speed without working it too much. When the ingredients are almost fully combined, pour the dough onto a work surface and work it until it is compact. Wrap it in cling film and let it rest in the refrigerator for at least 12 hours. Ideally, let it rest for 24 hours.
For the shortcrust pastry by hand:
On a work surface, pour the flour and create a well in the center. Add the lard, sugar, water, and vanillin in the center. Work quickly without over-mixing. Form a ball, wrap it in cling film and let it rest in the refrigerator for at least 12 hours.
Bring the water and salt to a boil in a pot, and gradually add the semolina, cooking it for about 5 minutes while continuously stirring with a wooden spoon. Transfer the semolina to a glass container, cover, and let it cool in the refrigerator for at least 12 hours.
The next day, proceed with the dough and filling: in the stand mixer’s bowl, place the cold semolina and work it with the paddle. Add the ricotta, then the sugar, candied orange, and essences. Transfer the filling into a piping bag.
Take the shortcrust pastry and transfer it onto a floured work surface, form a log and cut it into pieces of about 50 grams each.
Form balls to even out the dough and then shape them into cylinders with your hands, roll them out with a rolling pin into oval shapes about 4 inches in diameter. Place the filling in the center of each, fold the dough pressing well on the edges, cut it with a pastry cutter to get identical sfogliatelle. Rework the pastry scraps and use them to create more sfogliatelle, following the same procedure.Place the sfogliatelle frolle on a baking sheet lined with parchment paper and brush with beaten egg. Bake in a preheated static oven at 392 – 428°F for about 20 minutes. Remove from oven and allow to cool, sprinkle with powdered sugar, and enjoy your sfogliatelle frolle.
Storage
Sfogliatelle frolle can be stored for one day.
You can also freeze them and bake them directly from frozen, allowing for a slightly longer cooking time.
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