Sfogliatelle di Canosa

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold 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
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/4 cup (50g) semolina 1/4 cup (50g) semolina
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 cup (50g) candied citrus peel, finely chopped 1/4 cup (50g) candied citrus peel, finely chopped
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 24g, 8g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, cold cubed butter, granulated 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, stirring with a fork until the dough comes together. 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 separate bowl, combine the ricotta cheese, semolina, granulated sugar, milk, water, and candied citrus peel. Mix well until all the ingredients are fully incorporated.
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. Spread the ricotta filling evenly over the dough, leaving a small border around the edges.
6. 6.
   Starting from one of the longer sides, tightly roll the dough into a log shape. Cut the log into slices, about 1 inch thick.
7. 7.
   Place the slices on the prepared baking sheet, cut-side up, and gently press down on each slice to flatten it slightly.
8. 8.
   Bake the sfogliatelle in the preheated oven for 20-25 minutes, or until golden brown and crispy.
9. 9.
   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 high-quality ricotta cheese for the best flavor and texture in the filling.
• Candied citrus peel — If you can't find candied citrus peel, you can substitute it with finely grated lemon or orange zest.

Tips & Tricks

• To achieve a flaky texture, make sure the butter is cold and cubed before incorporating it into the dough.
• When rolling out the dough, sprinkle a small amount of flour on the surface to prevent sticking.
• For a variation, you can add a sprinkle of cinnamon or a dash of vanilla extract to the ricotta filling.
• Serve the sfogliatelle warm for the best taste and texture.
• Store any leftovers in an airtight container at room temperature for up to 2 days.

Serving advice

Sfogliatelle di Canosa is best served warm, allowing the flaky pastry to contrast with the creamy filling. Dust each pastry with powdered sugar before serving for an elegant touch.

Presentation advice

Arrange the sfogliatelle on a platter, showcasing their beautiful seashell-like shape. Sprinkle some additional powdered sugar on top for a visually appealing presentation.