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Recipes 

Sfogliatella Riccia

Marc Coffey

Sfogliatella Riccia

Sfogliatella Riccia is a deliciously special dessert from Naples.

INGREDIENTS

Pastry

  • 2 cups of all-purpose flour

  • 1 cup semolina

  • 2 Tbls of sugar

  • 1/8 tsp of salt

  • 3/4 cup of butter

  • 1/2 cup of water

  • 1/2 cup of lard or butter, melted

    PREPARATION

  • Combine flours, sugar, and salt in a large bowl. Mix well.

  • Add butter, cutting it into the dough until blended.

  • Slowly add water.

  • Knead until firm. Form into a ball, cover, and refrigerate for 2 hours.

    INGREDIENTS

    Filling

  • 1 cup of milk

  • 1/4 cup of semolina

  • 1 cup ricotta

  • 1 egg , beaten

  • 1/4 cup of sugar

  • 1/8 tsp of cinnamon

  • 4oz of candied orange or lemon peel, chopped

  • 1/2 cup of powdered sugar

    PREPARATION

  • Add milk in a saucepan over medium heat.

  • Bring to a boil and slowly add semolina flour.

  • Stir constantly so as to avoid lumps.

  • Simmer three to four minutes.

  • Remove from the heat, pour into a bowl and allow to cool.

  • Pass the ricotta through a sieve..

  • Add the ricotta, egg, sugar, candied fruit, and sugar to semolina. Beat well. Set aside.

  • Remove dough from refrigerator. Divided it into two equal parts.

  • Place the dough on a floured board and roll very thin with a rolling pin into an 18 inch square.

  • Brush the thin pastry with butter.

  • Roll the dough up like a jelly roll.

  • Cut the roll into a number of 4 inch pieces.

  • Pick up one piece of the dough in your hand.

  • Press your thumb in the center of the pastry and push it down to form a hole like a cup. (See Video below)

  • Fill the cup with 2 tablespoons of filling.

  • Fold the cup until the open edges touch.

  • Press the edges together to seal the pastry.

  • Brush the top with beaten egg yolk.

  • Repeat above until all pastry and filling are used.

  • Preheat over to 425°F.

  • Line two cookie sheets with parchment paper.

  • Place the shells on the paper and bake for 15 minutes or until brown.

  • Let the pastry cool on the cookie sheet for five minutes.

  • Then place on a rack to completely cool .

  • Sprinkle with confectioners sugar and serve.

https://youtu.be/XCH0UnFXoEs