NEAPOLITAN SFOGLIATELLE FROLLE, original recipe, step-by-step photos, typical sweets, traditional, easy and quick recipe, Neapolitan pastry, semolina-filled, birthday parties, buffets
Today, the delicious sfogliatelle frolle napoletane, the original recipe of typical sweets easy and quick to prepare, with a shortcrust pastry base filled with ricotta, candied fruit, and semolina, very good and due to their speed often preferred over the riccia when making at home, which do you prefer? riccia or frolla?
Like all respectable sweets, the original recipe of neapolitan sfogliatelle frolle requires lard, but you can easily use butter, they turn out well, I’ve already tried them, and they are perfect.
One of the typical sweets of Neapolitan pastry worth trying, they are delicious.
Follow me in the kitchen today for the original recipe for neapolitan frolle traditional sweets with step-by-step photos!
Published 08/03/2014 11:56
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 1/4 cups all-purpose flour
- 7 oz lard
- 3/4 cup sugar
- 2 tsp honey
- 2 egg yolks
- 1 pinch salt
- 1 lemon zest (optional)
- 2 cups water
- 5 1/4 oz semolina
- 5 1/4 oz ricotta
- 3/4 cup sugar
- 1 1/2 oz candied fruits (citron and orange)
- 1 egg
- 1 packet vanillin
- 1 tsp salt
- 1 egg yolk
Steps
Prepare the shortcrust pastry by hand or with a mixer.
Pour the flour on the work surface creating a well, add eggs, sugar, honey, salt, lard, and mix. Form into a dough ball and let it rest in the fridge for at least 30 minutes.
Put the water in a saucepan with a pinch of salt on the stove and bring to a boil. Once boiling, add the semolina, stirring constantly to avoid lumps.
Remove the saucepan from the stove and let it cool.
Preheat the oven to 392°F
In a bowl, mix the ricotta with sugar, candied fruits, egg, and semolina.
If the candied fruits are too large, chop them with a food processor using some sugar to prevent them from sticking to the blades.
Roll out the shortcrust pastry on the work surface to a thickness of about 0.12 inches using a 2.75-inch cookie cutter. The pastry is very crumbly and tends to crack.
Place the filling in the center, about a tablespoon, cover gently with another pastry disc without pressing too much, and place the frolle on baking paper.
Brush the frolle with an egg yolk.
Bake, lower the temperature to 356°F, and cook for about 15 minutes.
Dust with powdered sugar.
Bon appétit
If you like the recipe, click on the stars at the end of the article. THANK YOU!
One of the traditional sweets of Neapolitan pastry, the original or classic Neapolitan frolle recipe is perfect if you need to prepare birthday parties and buffets.
Neapolitan Sfogliatelle Frolle original recipe step-by-step photos
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FAQ (Questions and Answers) Neapolitan Sfogliatelle Frolle
Can I prepare Neapolitan sfogliatelle frolle in advance?
Absolutely! They are perfect when made a few days in advance.
Can I change the filling of the sfogliatelle?
This is the classic recipe, but if you want, you can add chocolate chips.
How to store sfogliatelle?
Store them in a cool place, avoiding the fridge if possible as it alters the flavors, but if it’s hot, it’s better to keep them in the fridge in an airtight container.
