Homemade Ricotta-filled Sfogliatella

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, chilled and cubed 1/2 cup (113g) unsalted butter, chilled and cubed
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 220 kcal / 920 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 23g (6g sugars)
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the chilled butter cubes and mix until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water and mix until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a separate bowl, combine the ricotta cheese, granulated sugar, lemon zest, and orange zest. Mix well until all the ingredients are incorporated. Set aside.
4. 4.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a thin rectangle. Fold the dough into thirds, like a letter, and roll it out again. Repeat this process two more times.
6. 6.
   Roll out the dough one final time into a thin rectangle. Cut the dough into small squares or circles, approximately 4 inches in diameter.
7. 7.
   Place a spoonful of the ricotta filling onto each square or circle of dough. Fold the dough over the filling to form a triangle or half-moon shape, and press the edges to seal.
8. 8.
   Transfer the filled pastries onto the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
9. 9.
   Remove from the oven and let the pastries 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.
• Lemon and orange zest — Use organic citrus fruits for the zest to avoid any bitterness from pesticides.

Tips & Tricks

• To achieve flaky layers, make sure the butter is cold and the dough is rolled and folded properly.
• Dust the work surface and rolling pin with flour to prevent sticking while rolling out the dough.
• Serve the sfogliatella warm or at room temperature for the best texture and flavor.
• For a variation, you can add a sprinkle of cinnamon or a drizzle of honey on top of the pastries before baking.
• Store any leftovers in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Homemade Ricotta-filled Sfogliatella as a delightful breakfast pastry or a sweet treat with a cup of coffee or tea. Dust them with powdered sugar just before serving for an elegant touch.

Presentation advice

Arrange the Homemade Ricotta-filled Sfogliatella on a platter, dusted with powdered sugar. Garnish with fresh mint leaves or a citrus twist for a visually appealing presentation.