Neapolitan Sfogliatelle Frolle!
Whether shortcrust or layered, even though the casing is different, both are delicious, and you just need to visit any pastry shop to eat a sfogliatella! In Naples, there are some pastry shops that have been baking sfogliatelle since the 1700s, but that’s another story.
However, since it’s not always possible (including for myself) to travel to Naples to eat a proper one, I tried a recipe I found in a cookbook from my youth 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… get into the kitchen to prepare some real fragrant delights.
If you’re 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
- 7 tbsps lard (or butter)
- 1/2 cup 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 (flavoring)
- to taste orange (flavoring)
- 1 pinch cinnamon powder
- 1 cup powdered sugar
Preparation
Pour the flour, lard, sugar, water, and vanillin (I use half a packet) into the mixer bowl. Use the paddle attachment and mix on medium-low speed without overworking the dough. Once the ingredients are almost completely combined, transfer the dough onto a work surface and work it until compact. Wrap it with plastic wrap and let it rest in the refrigerator for at least 12 hours. Ideally, it should rest for 24 hours.
For the shortcrust by hand:
On a work surface, pour the flour and form a well (with a hole in the center). Place the lard, sugar, water, and vanillin in the center. Work quickly without overworking. Form a ball, wrap it in plastic wrap and place it to rest in the refrigerator for at least 12 hours.
Bring the water with salt to a boil in a pot, sprinkle in the semolina and cook for about 5 minutes, stirring constantly with a wooden spoon. Transfer the semolina into a glass container, cover it, and let it cool also in the refrigerator for at least 12 hours.
The next day, proceed with the pasta and filling: in the bowl of the stand mixer, place the cold semolina and work it with the paddle attachment. Add the ricotta, then the sugar, candied orange, and the flavorings. Transfer the filling into a piping bag.
Take the shortcrust pastry and transfer it onto a floured work surface, form a log and cut into pieces each weighing about 50 grams.
Form balls to even out the dough and then with your hands, form a cylinder, roll out with a rolling pin to obtain oval shapes about 4 inches in diameter. Place the filling in the center of each one, fold the pastry pressing well on the edges, and cut with a pastry cutter to obtain equal sfogliatelle. Re-knead the shortcrust scraps and use them to create more sfogliatelle, following the same process.Place the shortcrust sfogliatelle 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 the oven and let cool, dust with powdered sugar and enjoy your shortcrust sfogliatelle.
Storage
Shortcrust sfogliatelle can be stored for one day.
You can also freeze them and then bake them directly from frozen, allowing for a slightly longer cooking time.
Don’t forget, come and check out my social pages on Instagram by clicking HERE and on Facebook by clicking HERE and also on Pinterest HERE and if you like my recipes follow me.
