Homemade Neapolitan sfogliatelle frolle, one of the traditional sweets of Naples together with the sfogliatella riccia, which is crispier thanks to a puff-pastry shell but has the same filling as the frolle. The frolle version is made of a ricotta and semolina cream, flavored with citrus and cinnamon, wrapped in a tender, enveloping egg-free shortcrust pastry. The fragrance and sweetness of these little pastries are unmistakable and with them you can bring a little piece of Naples to the table. Of course, enjoy them with the must-have tazzulella ‘e cafè (Neapolitan coffee cup)! Below, let’s see together what you need to prepare our special homemade Neapolitan sfogliatelle frolle:
Other recipes of traditional Neapolitan desserts:
-> Migliaccio
-> Babà
-> Pastiera
-> Deliziose Napoletane
-> Amarena Cherry Cookies
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
Ingredients
- 2 cups all-purpose flour
- 3 tbsp water (about 50 ml (3 tbsp + 1 tsp))
- 7 tbsp butter (or half lard and half butter)
- 1/2 cup granulated sugar
- a pinch of salt
- 2 tsp honey
- grated zest of 1/2 orange and 1/2 lemon
- vanilla extract
- 1 pinch baking ammonia (or baking powder)
- 1 egg (for brushing)
- 1 cup water (about 250 ml (or half water and half milk))
- 2/3 cup semolina (about 100 g)
- 1 cup ricotta (about 250 g, well drained)
- 1 2/3 cups powdered sugar
- 1 egg
- a pinch of ground cinnamon
- grated zest of 1/2 orange and 1/2 lemon
- vanilla extract
- 1 1/2 tbsp candied orange (optional (about 20 g))
Steps
Prepare the shortcrust dough by creaming the butter with the sugar, add the water, the honey, a pinch of salt, the vanilla extract, and the grated orange and lemon zests.
Incorporate the sifted flour with the baking ammonia and work the ingredients until you obtain a firm, compact dough ball.
Wrap it in plastic wrap and place it in the refrigerator for at least 3–4 hours (even better, overnight).
Proceed with preparing the filling. In a saucepan, bring the water to a boil with a pinch of salt.
Remove from the heat, pour the semolina in a thin stream and cook for 4–5 minutes, stirring often, until the mixture dries out. Remove from heat and let it cool in a bowl.
Sieve the ricotta (well drained), mix it with the powdered sugar and the cinnamon. Pour it into the bowl with the cooked semolina.
Incorporate the egg, the vanilla extract, the grated orange and lemon zests and, if you like, the candied fruit cut into small cubes. Mix until you obtain a creamy filling.
Take the dough from the fridge and divide it into portions of about 70–80 g each. Roll them into oval discs about half a centimeter thick (about 3/16 in) and fill them generously with the filling, leaving the edges free.
Fold the dough over itself, pressing the edges to seal the sfogliatelle well, and finish them with a cutter, gently removing the excess.
Place them, as you go, on a baking sheet lined with parchment paper and let them firm up in the fridge for at least 1 hour.
Brush the surface with a beaten egg and bake in a preheated oven at 392°F for about 20–25 minutes, until evenly golden. Remove from the oven, let them cool slightly and sprinkle with powdered sugar.
The homemade Neapolitan sfogliatelle frolle are ready to be enjoyed!
Bon appétit and… see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
