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Grana Padano

Sfogliatella Riccia

Watch this recipe in its video-version

 

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.

 

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

Photos: Paolo Della Corte- FOOD REPUBLIC