napoli

Now that you have some idea what a sfogliatella is, the next step, of course, is to know how to make them. Here’s an easy recipe to help you with that.

Authentic Italian Sfogliatelle Recipe

flour

salt

water (more if needed)

gr honey

450 ml whole milk

gr white sugar

150 gr semolina flour

500 gr ricotta

egg (large)

vanilla extract

cinnamon

gr orange peel (finely chopped)

gr unsalted butter

Confectioner’s sugar

In a large bowl, combine the flour and salt. Add water and honey, and then mix to create a stiff dough. Then gradually add water.

Place the dough on the counter and knead until it’s smooth and supple. Wrap in plastic wrap and refrigerate for 30 minutes.

After 30 minutes, split the dough into 4 pieces. Get one piece, then roll through a pasta machine. Roll using the widest setting, then fold in half and roll again. Do the same on each dough. Repeat this process until you create smooth sheets by gradually decreasing the width on each roll.

When the sheet is at 1mm thick, lay it on the surface and apply a thin layer of lard or butter. Create thin sheets of the other doughs as well and roll them into similar thin layers.

Roll up the first thin sheet to create a tight sausage shape.

Next, wrap the next thin dough sheet around the original sausage shape pastry dough, layering up to create one large cylinder. Cover with a saran wrap and chill for 1 to 2 hours for the pastry to firm up.

Now, to make the filling. Place the milk, sugar, and salt in a sauce pan and bring to a boil. Add the semolina flour until it thickens and becomes smooth. After it has cooled down, transfer to a bowl.  Then, add the remaining ingredients, stirring all the while to create a smooth, thick filling. Set aside, preferably inside the fridge.

Preheat oven to 375°F.

Bring out the pastry roll and cut them into 1 cm-thick pieces. Use your fingers, greased with lard or butter, to make an impression on the center to create a cone shape.

Get the filling and scoop a spoonful into the hollow and press the edges of the pastry together to lock. Repeat these for the rest, and line up all pastries on the tray.

When you’re done putting filling on all the dough pieces, bake the pastries for about 30 minutes.

When done, allow to cool for only a couple of minutes before sprinkling them with confectioner’s sugar. Serve immediately.

https://embed.mediavine.com/videos/bqntxgycpoygjj0r0rzn

If you have visited the Campania region, then you must have encountered this curious-looking puff pastries called sfogliatelle. And yep, that’s not a typo, no matter how the spellcheck may tell you otherwise. That is really how it’s spelled. As for how you pronounce it, you read it as sfol-ya-tel-le. And what is it exactly? It’s a puff pastry that has about the same texture as a croissant. But its shape is that of a shell or a lobster tail. And it can hold all kinds of yummy filling, such as a simple whipped cream or a special custard mixture

Italian Sfogliatelle Recipe | Napoli's delicious dessert

This simple and quick authentic Italian pizza dough recipe will make you wish you would have discovered it earlier.

Authentic Italian Pizza Dough Recipe

water

gr dried yeast

To prepare the dough for the pizza, start pouring the flour in a large mixer bowl.

In a small bowl add luke-warm water and then add the yeast, mixing gently until the yeast is dissolved.

Turn the mixer on with the hook mounted on medium-to-low speed and start pouring the water little by little,  making sure you wait for the previous dose to be absorbed by the flour.

Keep kneading until the dough gets smooth and homogeneous. When it gets to that point, keep kneading for about 15/20 minutes.

Add the salt and keep the mixer running until the salt is fully combined with the dough.

When the salt is fully absorbed, remove the dough from the mixer and knead with your hands until you get a large ball.

Place it in a large bowl, cover with foil or a clean humid cloth, then let it rise in the oven with the light on.

Wait until the mixture has at least doubled in volume (after 1.5 h). Ideally, you should let it triple in size (at least 3 hours).

Once the dough has risen, transfer it on a work surface.

Divide it into 4 equal parts and shape them as balls using your hands. Once done, cover them with a clean cloth and let them stand for 30 minutes at room temperature, before using them to make your pizzas.

Ricetta della pastiera classica napoletana.

pastiera

500 grammi di farina

250 grammi di burro

cucchiaino e mezzo di estratto di fiori d'arancio

Buccia grattata di 1 limone

200 grammi di zucchero

uova intere

pizzico di cannella

550 grammi di grano cotto

grammi di ricotta di pecora

250 grammi di zucchero

grammi di canditi

tuorli

una fialetta e mezza di fiori d'arancio

un pizzico di cannella

220 ml di latte

La buccia grattata di 1 limone

Preparare la frolla mescolando in una ciotola (con le mani o con l'impastatrice) tutti gli ingredienti avendo cura di spezzettare il burro quando è ancora freddo. Una volta pronta metterla in frigorifero e lasciarla compattare fin quando il resto non sarà pronto.

Bollire il grano cotto nel latte aggiungendo la buccia grattata di 1 limone e mescolare per bene fin quando il composto non risulta ben denso. Versarlo in una ciotola in alluminio o in una ciotola in ceramica e lasciarlo riposare/intiepidire.

Mescolare per bene la ricotta scolata, i canditi, lo zucchero, i fiori d'arancio, la cannella e i quattro tuorli fino a formare una crema densa e corposa.

Accendere il forno a 200°C. Tirare fuori la frolla dal frigorifero e stenderla ad un'altezza di circa 1.5 cm foderando la teglia in modo da arrivare fino al bordo. Mescolare composto alla ricotta e composto al grano e versare tutto sulla frolla stesa. Dalla frolla rimasta ricavare delle strisce e posizionarle sulla superficie della pastiera sigillandole per bene ai bordi.

Infornare per circa 1 ora e mezza a 180° (la pastiera è cotta quando è scura [non bruciata] in superficie!) quindi spegnere il forno e lasciare la teglia all'interno per farla raffreddare.

Tirarla fuori una volta fredda e possibilmente aspettare 24 ore prima di mangiarla.

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