Sfogliatella: la ricetta originale di uno dei più difficili dolci italiani con Sabatino Sirica

Ingredients

• 400 ml Water (lukewarm)
• 20 g Salt (fine sea salt)
• 1000 g Strong Bread Flour (Manitoba) (high‑protein flour for elasticity)
• 200 g Lard (cold, for laminating the dough)
• 200 g Semolina (fine semolina for the filling)
• 500 g Ricotta Cheese (full‑fat ricotta, well‑drained)
• 200 g Granulated Sugar
• 2 g Ground Cinnamon (about 1 teaspoon)
• 1 Vanilla Bean (split and seeds scraped)
• 2 Eggs (large, room temperature)
• 100 g Candied Orange Peel (finely chopped)
• 30 g Powdered Sugar (for dusting after bake)

Instructions

1. Mix and Knead Dough

   Combine lukewarm water, salt, and the measured strong flour in the planetary mixer. Knead until a dry, slightly crumbly dough forms and pulls away from the bowl.

   Time: PT15M

2. First Refrigeration

   Shape the dough into a ball, wrap tightly in plastic film and place in the refrigerator for 1 hour to relax the gluten.

   Time: PT1H

3. Refine Dough in Sheeter

   Remove the dough from the fridge, let it sit 5 minutes at room temperature, then run it through the dough sheeter several times, gradually decreasing the thickness until very thin (about 1 mm).

   Time: PT15M

4. Second Rest

   Cover the refined sheet with plastic wrap and refrigerate for 2 hours to let the gluten relax again.

   Time: PT2H

5. Apply Lard for Lamination

   Spread a thin, even layer of cold lard over the entire surface of the dough, including the edges, using a pastry brush. Wrap again in film.

   Time: PT15M

6. Overnight Rest

   Place the lard‑coated dough back in the refrigerator for at least 24 hours (up to 48 hours) before shaping.

   Time: PT24H

7. Roll, Cut, and Shape

   After the 24‑hour rest, roll the dough out to a thickness of about 3 mm. Cut into 8‑cm squares, then fold each square into the traditional bell shape, sealing the edges with a little lard.

   Time: PT20M

8. Prepare Filling

   In a mixing bowl, combine ricotta, semolina, sugar, ground cinnamon, vanilla seeds, eggs, and chopped candied orange peel. Mix until smooth.

   Time: PT15M

9. Stuff the Pastries

   Place a generous spoonful of filling onto each rolled square, then close and seal the edges, forming the characteristic bell shape.

   Time: PT20M

10. Bake

    Transfer the filled pastries onto a parchment‑lined baking sheet and bake in a pre‑heated oven at 220°C for 15 minutes, or until golden and crisp.

    Time: PT15M

    Temperature: 220°C

11. Cool and Dust

    Remove the sfogliatelle from the oven, let cool on a rack for 10 minutes, then dust lightly with powdered sugar.

    Time: PT10M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

20 g

Fat

6 g

Fiber

0.5 g