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Grana Padano

Sfogliatella Riccia & Sfogliatella Frolla: The authentic recipes

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Take a look at the step by step authentic recipes of both the Sfogliatella Riccia and the Sfogliatella Frolla executed by pastry chef Francesco Elmi:

Sfogliatella riccia

Ingredients for the Sfogliatella dough

1000 gr flour, high-gluten
350 gr water
15 gr salt
40 gr honey
400 gr lard or butter, at room temperature.
Photos 1 & 2

Procedure, sfogliatella dough

Knead the flour with the water, honey and salt for around 20 minutes. The dough is firm.
Photos 3.Cover with plastic wrap and let rest in the fridge for at least 2 hours.
Spread the dough till as thin as possible, the thinner it is, the crunchier it will be. Photos 4 & 5

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Rub the sheet of dough with the lard (or with the butter), use a spatula or brush to spread it
more. Photos 6.Roll up the dough Photo 7 into a single roll,Photos 8, cut off any extending
pieces in order to obtain a cylindrical shape. Photos 9

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Cover with plastic wrap and let rest in the fridge for at least an hour. Photos 10
Cut the cylinder in slices approximately 1 cm thick; Photos 11, using your fingers form the
shape of the sfogliatella; Photos 12, place filling in the dough and close the sfogliatella with
light pressure. Photos 13

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Place the sfogliatelle on a baking pan covered with baking paper, Photo 14 bake at 200°C for
approximately 20 minutes.Photo 15

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Ingredients for the filling

Water 280gr
Semolina  90gr
Ricotta 300gr
Sugar  150gr
Eggs 100gr
Candied fruit in cube  100gr
Cinnamon, a pinch
Salt, a pinch

Photo 16

Procedure, filling

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Bring the water, salt and vanilla to a boil. Photo 17.
Add the semolina and boil 4-5 minutes. Photos 18 & 19
Heat the eggs to lukewarm and add to the above mixture, Photo 20 and then the other ingredients. Photos 21 & 22

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Sfogliatella Frolla

Ingredients

Flour, low-gluten 400gr
Butter 200gr
Water, cold  10gr
Sugar 100gr
Egg yolk 40gr
1 or 2 pods vanilla

Photo 1

Procedure, dough

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Press the flour with the unmelted butter, vanilla and a little cold water through fingers until “sand-like.” Photo 2
Add the sugar and egg yolks. Photo 3
Knead and place in the fridge for at least 2 hours. Photo 4

Ingredients for filling

Water    280gr
Semolina    90gr
Ricotta    300gr
Sugar   150gr
Eggs     100gr
Candied fruit in cube 100gr
Cinnamon, a pinch
Salt, a pinch

Photo 5

Procedure, filling

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Bring the water sugar, salt and vanilla to a boil. Photo 6.
Add the semolina and cook 4-5 minutes. Photos 7 & 8
Heat the eggs to lukewarm, Photo 9 and then the other ingredients. Photos 10 & 11

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Preparation, sfogliatelle

Spread the frolla dough out till it is 4 mm thick, then cut with a dough cutter, 10 cm in
diameter. Photo 12. Wet the edges with water. Photo 13
Place the filling in the centre Photo 14 and close. Photo 15
Bake at 180° for 20 minutes.
For 10-12 portions Photo 16

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Recipes Editor and La Vita è Dolce Worldwide Tour Coordinator: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC