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
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Photo 2
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Photo 4
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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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Photo 10
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Photo 12
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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.
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Photo 14
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Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.
Photos: Paolo Della Corte- FOOD REPUBLIC
