SAN GENNARO SFOGLIATELLE Neapolitan with Italian Chantilly cream, sour cherries, and sponge cake, homemade, a delicious dessert perfect for serving after lunch and also suitable for breakfast.
The San Gennaro sfogliatelle are a truly delicious dessert, homemade is a real satisfaction but you can enjoy them at Gran Caffè Gambrinus where pastry chef Stefano Avellano created this very tasty recipe in honor of the patron saint of Naples.
The recipe for the San Gennaro sfogliatelle is a bit long to prepare at home but it is a great satisfaction, it is really good, the pastry encloses a very delicious and creamy filling.
The choice of dessert prepared in this way is not a coincidence, the shape represents Vesuvius and the red color represents the lava that San Gennaro stopped with his “3 fingers”.
They were very appreciated and honestly I did not even expect to achieve this result, I am satisfied, Neapolitan ricce sfogliatelle are always the top.
Follow me in the kitchen today there are San Gennaro sfogliatelle!
- Difficulty: Medium
- Cost: Very cheap
- Rest time: 6 Hours
- Preparation time: 2 Hours
- Portions: 10-12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- Half tablespoon honey
- 3.4 oz water
- 1 pinch salt
- 4.4 oz lard
- 2 eggs
- 0.3 cups sugar
- Half teaspoon baking powder
- 0.6 cups all-purpose flour
- to taste alchermes (or milk)
- 2.1 oz custard
- 0.8 cups whipping cream, 35% fat
- 24 maraschino cherries
- 1 oz white chocolate
- 1 pinch food coloring (red)
Tools
You can use a silicone baba tray of 12 pieces or buy single metal molds like these HERE like the ones I used measuring 1.4 inches high, the big ones, 2.4 inches are good for a 500 g sfogliatelle dough
- 12 Molds Silikomart 20.019.00.0060 Molds, Silicone, Red
Preparation
The dessert consists of a base of Neapolitan ricce sfogliatelle, a filling of sponge cake, Chantilly cream, and alchermes.
Prepare the sfogliatelle the day before for convenience, you have all the time for the filling.
FOR THE STEP BY STEP YOU CAN SEE HERE
For the sfogliatelle: dissolve a pinch of salt in the water, add the honey and flour, knead by pinching with your fingers, you will get a lumpy dough.
Gather everything by forming a kind of ball but without working the ingredients, then let it rest for 30 minutes covered with a damp cloth or put it in the fridge wrapped in plastic wrap.
After the time, work the ingredients to get a smooth dough, you can use a mixer, by hand it will take 15-20 minutes.
Grease with butter and put in the fridge covered with plastic wrap to rest for 2 hours.
Take the dough from the fridge, roll it out and make a rectangular block, divide it into three parts and roll them out with the pasta machine.
Roll out first at 2 then at 5 up to 9, last notch, you must get a very thin sheet.
As you get the sheets, wrap them around a rolling pin, dusting with a little flour to prevent sticking.
Unwrap the pastry by wrapping it on itself greasing the pastry with lard, at the end you will have another roll, always grease with lard and seal in plastic wrap.
Keep in the fridge overnight or for 6-7 hours.
Prepare the custard HERE and let it cool then whip the cream and combine the two mixtures.
Prepare the sponge cake, work the egg yolks with the sugar until they double in volume, add the flour with the baking powder and mix with the spatula.
Pour the mixture into a 20 cm greased and floured pan and bake for about 15 minutes at 356°F
Unmold and let cool then cut into pieces and set aside.
Take the roll from the fridge, trim the tails at the ends and cut it into slices of about 1 cm.
Grease the slices with lard and work starting from the center, spread the pastry until it curves by itself to form a cap, a shell.
Brush the molds with lard and place the sfogliatelle on top, bake in the preheated oven at 356°F for 15-18 minutes, remove from the oven, remove the molds and let cool.
Fill with a little cream, maraschino cherry, a piece of sponge cake soaked in milk or alchermes then repeat and arrange the desserts in individual dishes.
Melt the chocolate in a bain-marie with the coloring and a little milk, half a tablespoon, then cover the sfogliatelle.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
NEAPOLITAN SAN GENNARO SFOGLIATELLE
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NEAPOLITAN SAN GENNARO SFOGLIATELLE
What are San Gennaro sfogliatelle?
They are a special version of the classic Neapolitan sfogliatelle, dedicated to the patron saint of Naples. A symbolic and traditional dessert, prepared on the occasion of the feast of San Gennaro.
What is the difference between sfogliatella riccia, frolla, and the one of San Gennaro?
The ricce have a very thin and crispy pastry, the frolle are softer, while those of San Gennaro are often enriched with creams or special decorations for the occasion.
When are San Gennaro sfogliatelle prepared?
Traditionally during the feast of San Gennaro (September 19), but now they can be found all year round in Neapolitan pastry shops.
What is the filling of San Gennaro sfogliatelle?
The classic filling is based on semolina, ricotta, sugar, candied fruit, and aromas. Some modern versions may also have chocolate or special creams.
Where can I taste the real San Gennaro sfogliatelle?
The most authentic ones are enjoyed in the historic pastry shops of Naples, especially in the historic center, but some homemade recipes allow them to be recreated at home.
