Sfogliatelle Ricce

May 09, 2023May 9, 20230 2
Sfogliatelle Ricce, a crispy and flaky pastry filled with ricotta cheese and candied orange peel
in Pastry

Prep

60 min

Cook

25 min

Ready In

85 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

The Dough :
12 1/3 ounces bread flour
5 1/3 ounces semolina flour
1/3 ounce kosher salt
6 1/2 fluid ounces water , or more if needed
2/3 fluid ounce honey
The Filling :
1 2/3 cups whole-milk ricotta cheese
1 cup water
1/2 cup white sugar
2/3 cup semolina flour
2 large egg yolks
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
2 tablespoons finely chopped candied orange peel
For Brushing :
1/2 cup unsalted butter , room temperature
1/2 cup lard , room temperature
1/4 cup confectioners ' sugar for dusting

Nutrision Information

Servings Per Recipe
12
Calories
511
Sugar
18g
Fat
29g
Sfogliatelle Ricce is a traditional Italian pastry that originated in Naples. These pastries are made with a crispy and flaky dough that is filled with a creamy mixture of ricotta cheese, semolina flour, egg yolks, vanilla extract, ground cinnamon, and finely chopped candied orange peel. The dough is rolled out very thin and then filled, rolled, and shaped into a shell-like pastry. These pastries are often served as a special dessert during holidays and celebrations. They are a unique and impressive addition to any dessert table.

Instructions

1.In a large bowl, mix together the bread flour, semolina flour, and salt.
2.In a separate bowl, whisk together the water and honey.
3.Gradually pour the wet ingredients into the dry ingredients, mixing until well combined.
4.Knead the dough until smooth, then cover and let rest for 1 hour.
5.In a saucepan, bring the water and sugar to a boil.
6.Slowly whisk in the semolina flour, then reduce the heat and cook for 5 minutes, stirring constantly.
7.Remove from heat and let cool slightly.
8.In a separate bowl, whisk together the egg yolks, vanilla extract, and ground cinnamon.
9.Gradually mix the egg mixture into the semolina mixture.
10.Fold in the ricotta cheese and candied orange peel.
11.Preheat the oven to 375°F.
12.On a floured surface, roll out the dough until very thin.
13.Cut the dough into 4-inch squares.
14.Brush each square with the butter and lard mixture.
15.Scoop a small spoonful of the filling onto each square.
16.Roll each square into a cone shape, then fold the corners over to create a shell shape.
17.Brush the tops of the pastries with the remaining butter and lard mixture.
18.Bake for 20-25 minutes, or until golden brown and crispy.
19.Dust with confectioners' sugar before serving.

PROS

Sfogliatelle Ricce pastries are crispy, flaky, and filled with a sweet and creamy ricotta cheese mixture.

They are perfect for a special occasion or as a unique dessert to impress your guests.

CONS

These pastries are high in calories and fat due to the butter and lard used in the recipe.

They are also time-consuming to make and require a certain level of skill in rolling out the dough into thin layers.

HEALTH & BENEFITS

While Sfogliatelle Ricce pastries are not particularly healthy, they can be enjoyed as an occasional treat in moderation.
The ricotta cheese filling is a good source of protein and calcium, and the candied orange peel contains vitamin C and fiber.

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