Introduction:
Sfogliatella, also known as “lobster tail” in some regions due to its shape, is a traditional Italian pastry originating from the Campania region. This delightful pastry is characterized by its crispy, layered shell and a rich, creamy filling made with ricotta cheese and semolina. Making sfogliatella requires patience and precision, but the result is a delicious, flaky pastry that is well worth the effort.
**Step 6: Serve**
1. Dust the sfogliatella with powdered sugar before serving.
2. Enjoy them warm or at room temperature.
**Flavor Profile:**
Sfogliatella is known for its crispy, flaky layers that give way to a creamy, slightly sweet filling. The combination of ricotta, semolina, and aromatic spices like cinnamon and orange zest creates a rich and flavorful pastry that is both satisfying and indulgent. The addition of candied citrus peel adds a delightful burst of sweetness and texture.
**Nutritional Benefits:**
While sfogliatella is a treat to be enjoyed in moderation, it does provide some nutritional benefits from the ricotta cheese, which offers protein and calcium. The use of semolina also adds a source of fiber and essential nutrients.
**Conclusion:**
Making sfogliatella at home is a rewarding culinary adventure that yields a pastry with a perfect balance of crispiness and creaminess. This traditional Italian dessert is ideal for special occasions or simply as a luxurious treat to enjoy with a cup of coffee or tea. The process of creating the delicate layers and rich filling may take time, but the end result is a deliciously authentic pastry that brings the flavors of Italy to your kitchen.
Ingredients:
For the Dough:
2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, chilled and diced
1/2 cup ice-cold water
For the Filling:
1 cup semolina flour
1 1/2 cups whole milk
1/2 cup granulated sugar
1/2 cup ricotta cheese
1/4 cup candied citrus peels (orange and lemon), finely chopped
1/2 teaspoon ground cinnamon
Powdered sugar (for dusting)
Instructions:
For the Dough:
In a large mixing bowl, combine the all-purpose flour and salt.
Add the chilled and diced unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it forms a crumbly texture.
Slowly add the ice-cold water, a little at a time, while mixing the dough until it comes together. Be careful not to overmix.
Form the dough into a ball, cover it with plastic wrap, and refrigerate for at least 30 minutes.
For the Filling:
In a saucepan, heat the whole milk over medium heat until it comes to a simmer.
Gradually whisk in the semolina flour and continue stirring until the mixture thickens to a creamy consistency.
Remove the pan from the heat and add the granulated sugar, ricotta cheese, chopped candied citrus peels, and ground cinnamon. Mix until all the ingredients are well combined. Let the filling cool to room temperature.
Assembling the Sfogliatella:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a floured surface, roll out the chilled dough into a thin sheet, approximately 1/8 inch thick.
Spread a thin layer of the cooled semolina filling over the entire surface of the dough.
Carefully roll the dough into a log shape.
Slice the rolled log into individual pieces, about 1 inch thick.
With each piece, gently press down on one side and fold it over to form the iconic shell shape. The layers of dough should be visible.
Place the shaped sfogliatella on the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes or until the pastries turn golden brown and flaky.
Remove from the oven and let the sfogliatella cool on a wire rack.
Dust the pastries with powdered sugar before serving.