Sfogliatella Abruzzese

Ingredients

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, chilled and cubed 1/2 cup (113g) unsalted butter, chilled and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• For the filling: For the filling:
• 1 cup (200g) semolina 1 cup (200g) semolina
• 1 cup (250ml) whole milk 1 cup (250ml) whole milk
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) 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 (kcal / KJ): 280 kcal / 1172 KJ
• Fat: 14g (7g saturated)
• Carbohydrates: 33g (12g sugars)
• Protein: 7g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, chilled butter, sugar, and salt. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water to the flour mixture, mixing until a dough forms. Knead the dough lightly until smooth, then shape it into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. 3.
   In a saucepan, bring the milk to a simmer over medium heat. Gradually whisk in the semolina and cook, stirring constantly, until the mixture thickens and pulls away from the sides of the pan. Remove from heat and let it cool slightly.
4. 4.
   In a separate bowl, combine the ricotta cheese, granulated sugar, lemon zest, and orange zest. Mix well until smooth.
5. 5.
   Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. 6.
   On a lightly floured surface, roll out the chilled dough into a thin rectangle. Spread the semolina mixture evenly over the dough, leaving a small border around the edges.
7. 7.
   Starting from one long side, tightly roll up the dough into a log. Cut the log into 1-inch (2.5cm) thick slices.
8. 8.
   Place the slices on the prepared baking sheet, cut-side up, and gently press down to flatten slightly.
9. 9.
   Bake for 25-30 minutes, or until the pastry is golden brown and crispy.
10. 10.
    Remove from the oven and let the sfogliatelle cool completely. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Semolina — Make sure to cook the semolina until it thickens and pulls away from the sides of the pan. This will ensure a creamy and smooth filling.
• Ricotta cheese — Use whole milk ricotta cheese for a rich and creamy texture in the filling.
• Lemon and orange zest — Grate the zest directly from the fruits to capture their fresh and vibrant flavors.

Tips & Tricks

• To achieve a flaky pastry, make sure the butter is chilled and cubed before incorporating it into the dough.
• When rolling out the dough, sprinkle a little flour on the surface to prevent sticking.
• For an extra touch of flavor, you can add a teaspoon of vanilla extract to the filling mixture.
• Dust the sfogliatelle with powdered sugar just before serving to enhance their visual appeal.
• These pastries are best enjoyed fresh on the day they are made, but they can be stored in an airtight container for up to 2 days.

Serving advice

Serve the Sfogliatella Abruzzese as a delightful treat with a cup of espresso or a glass of sweet dessert wine. These pastries are perfect for breakfast, brunch, or as a sweet ending to a special meal.

Presentation advice

Arrange the sfogliatelle on a serving platter, dusted with a generous amount of powdered sugar. Garnish with a sprig of fresh mint or a twist of citrus zest for an elegant touch.