:: itchefs-GVCI ::

Grana Padano

Sfogliatella Frolla

Watch this recipe in its video-version

Ingredients

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

Photo 1

Procedure, dough

1
Photo 1
2
Photo 2
3
Photo 3
4
Photo 4









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

5
Photo 5
6
Photo 6
7
Photo 7
8
Photo 8

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

 

9
Photo 9
10
Photo 10
11
Photo 11
12
Photo 12










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.

 

13
Photo 13
14
Photo 14
15
Photo 15



Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC