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
Photo 1
|
Photo 2
|
Photo 3
|
Photo 4
|
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
Photo 5
|
Photo 6
|
Photo 7
|
Photo 8
|
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
Photo 9
|
Photo 10
|
Photo 11
|
Photo 12
|
Place the sfogliatelle on a baking pan covered with baking paper, Photo 14 bake at 200°C for
approximately 20 minutes.Photo 15
Photo 13
|
Photo 14
|
Photo 15
|
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
Photo 16
|
Photo 17
|
Photo 18
|
Photo 19
|
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
Photo 20
|
Photo 21
|
Photo 22
|
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
Photo 1
|
Photo 2
|
Photo 3
|
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
Photo 5
|
Photo 6
|
Photo 7
|
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
Photo 9
|
Photo 10
|
Photo 11
|
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 Photo 16
Photo 13
|
Photo 14
|
Photo 15
|
Photo 16
|
Recipes Editor and La Vita è Dolce Worldwide Tour Coordinator: Elena Ruocco.
Photos: Paolo Della Corte- FOOD REPUBLIC
