Apulian Sfogliatella

Ingredients

In Apulian cuisine, the Sfogliatella is adapted to incorporate local flavors and ingredients. While the original Italian Sfogliatella may use a variety of fillings such as almond paste or pastry cream, the Apulian version focuses on the use of ricotta cheese as the main ingredient for the filling. Additionally, the Apulian Sfogliatella often includes candied citrus peel, which adds a tangy and aromatic element to the pastry. We alse have the original recipe for Sfogliatella, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/2 cup (100g) semolina 1/2 cup (100g) semolina
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/4 cup (60g) candied citrus peel, finely chopped 1/4 cup (60g) candied citrus peel, finely chopped
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 30g, 12g
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, water, softened butter, and salt. Knead the dough until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the ricotta cheese, semolina, sugar, and candied citrus peel until well combined. Set aside.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   On a lightly floured surface, roll out the dough into a thin rectangle. Spread the ricotta filling evenly over the dough.
5. 5.
   Starting from one of the longer sides, tightly roll the dough into a log. Cut the log into slices, about 2 inches thick.
6. 6.
   Place the slices on a baking sheet lined with parchment paper, cut-side up. Bake for 25-30 minutes, or until the sfogliatelle are golden brown and crispy.
7. 7.
   Remove from the oven and let them cool for a few minutes. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Ricotta cheese — Make sure to use a good quality ricotta cheese for a creamy and smooth filling.
• Candied citrus peel — If you can't find candied citrus peel, you can substitute it with finely grated lemon or orange zest for a similar citrus flavor.

Tips & Tricks

• To achieve the flaky layers, make sure to roll the dough as thin as possible.
• If the dough becomes too sticky while rolling, lightly dust it with flour.
• Serve the Apulian Sfogliatella warm for the best taste and texture.
• Dust the pastries with powdered sugar just before serving to add a touch of sweetness.
• Store any leftovers in an airtight container at room temperature for up to 2 days.

Serving advice

Apulian Sfogliatella is best enjoyed fresh and warm. Serve it as a delightful breakfast pastry or as a sweet treat during special occasions. Pair it with a cup of espresso or a glass of sweet dessert wine for a complete Apulian experience.

Presentation advice

Arrange the Apulian Sfogliatella on a platter, dusted with powdered sugar. Garnish with a sprig of fresh mint or a twist of citrus peel for an elegant touch. Serve them individually or as a centerpiece for a dessert table.