Sfogliatelle Ricci from Italy

Breaking fast during our short Italian holiday way back in 2016 always involved a plate of indulgent company: a Cornetto; heavy with custard, marmalade and morning cheer, causing us to ignorantly shun the magic that is Sfogliatelle. But, curiosity and intrigue can only be disobeyed for so long. Last week, as daunted as I was, I succumbed to its complex beauty.
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A late sunshine deluged morning(and afternoon) was spent cajoling my pasta maker into rolling sheets of dough, the lengths of a sari. The resulting paper-thin sheets were then coiled,molded and filled to the brim with a creamy ricotta mixture . The oven then executed its sorcery; the sfogliatelle baked and acquired a beautiful, sunshine golden. The orange zest and cinnamon suffused the kitchen momentarily transporting us to a perfumed garden; the fresh pastries finally received a gentle sprinkle of icing sugar.
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I then stared in silence at the aftermath of my own doing. Flour ransacked our kitchen and adjoining portions of our living room , tattered pieces of dough were strewn around the table. Like a make-up job gone horribly wrong, my nose and cheeks were painted in sticky flour. But, before I got to cleaning, broom and cloth in hand, hair pulled up into a bun, we slunk into our sofa and savored fresh-off-the-oven sfogliatelle; its crunchy, beautifully pleated exterior revealing gloriously the efforts of the day followed by a burst of creamy ricotta suffused with orange and just a hint of cinnamon. The broom and cloth had to wait….we were submerged in fond memories from Italy, caught in the thrall of a warm, delicious pastry.
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For The One Sweet World Project, from Italy, I present, the Sfogliatelle Ricci.
Sfogliatella in Italian means a composition of leaves and is a symbol of Napoli, Italy. It is 400 years old and legend has it that a nun in the kitchen had some leftovers of semolina cooked in milk. she nourished it with some candied dried fruit, sugar and ricotta, filled a puff pastry and then baked it. This version was then transformed into the pastry we see today by a baker named Pintuaro in Naples.
I hope you like this one:)

RECIPE FOR (EGGFREE) SFOGLIATELLE RICCI

Recipe has been adapted from Nonnas Box
Equipment needed: A pasta machine
Makes around 10

INGREDIENTS
For the Pastry
500
 gr flour
1 tbsp salt
175 ml water more if needed
25 gr honey
For the Filling
450 ml whole milk
100 gr white sugar
1 pinch salt
150 gr semolina flour
500 gr ricotta
1 tsp egg replacer plus 2 tbsp water
1/2 teaspoon vanilla extract
1 pinch cinnamon
Zest from 1 orange
Others
150 gr unsalted butter, softened to room temperature
Icing Sugar to sprinkle

METHOD

-Gently whisk the the flour and salt together, then add water and honey, and mix to create a stiff dough. Knead the dough until it’s smooth and supple. Wrap in plastic wrap and refrigerate for 30 minutes.
-After 30 minutes, divide the dough into 4 pieces. Start with one piece, and knead it again if necessary to soften it after refrigeration. Roll it through a pasta machine, using the widest setting, then fold in half and roll again. Repeat this process until you create a smooth sheet by gradually decreasing the width on each roll. I had to use some flour after every roll so the dough doesn’t stick to the machine. It is preferable to be doing this on a long, lightly floured table so that the pasta sheet can be be laid down in a single layer while rolling it and when done. Roll until the sheet is 1mm thick.
-Do the same on each dough.
-When the sheets are all rolled and laid on the table/counter,  apply a thin layer of butter making sure that the sheet doesn’t tear off. It is important that the butter be at room temperature.Use a brush to gently spread it.Do this for all the 4 sheets.
-Roll up the first thin sheet to create a tight sausage shape.
-Next, wrap the next thin dough sheets around the original sausage shape pastry dough, layering up to create one large cylinder. Cover with a saran wrap and chill for 1 to 2 hours for the pastry to firm up.
-Now, to make the filling.
Place the milk, sugar, and salt in a sauce pan and bring to a boil. Add the semolina flour and stir with a whisk until it thickens and becomes smooth. After it has cooled down, transfer to the bowl of your stand mixer or a large bowl.. Then, add the remaining ingredients and whisk for about 4-7 minutes(stopping to stir and scrape) until it is smooth and thick.Set aside, preferably inside the fridge.
-Preheat oven to 375°F.
-Bring out the pastry roll and cut them into 1 cm-thick circles. Use your fingers, greased with butter, to make an impression on the center to create a cone shape.
-Get the filling and scoop a big spoonful into the cone and just gently pat the edges close. (No need to close it firmly). Repeat these for the rest, and line up all pastries on the tray.
-When you’re done putting filling on all the dough pieces, bake the pastries for about 30 minutes.
-When done, allow to cool for only a couple of minutes before sprinkling them with confectioner’s sugar. Serve immediately.

 

24 thoughts on “Sfogliatelle Ricci from Italy

  1. Gosh Divya! I have no words, I know I have said it multiple times before, but hats off to your incredible talent. These things are just beyond my imagination, but I can literally feel the taste with your post:) Thanks again for such a delectable offering!!!

    Liked by 1 person

  2. These are my favorite kind Divya and I have had something similar in the bakeries around here.I can see how experienced you are to make these wonderful and sophisticated pastries. Great work!

    Liked by 2 people

  3. Awesome..but still struggling to get the name..forget about how to pronounce the Italian delicacy..they look so inviting to the palatte..
    Missing the aftermath of the operation in pics.. loved the introduction with the leaning on the pasta maker..

    Liked by 2 people

  4. Awesome and delicious Share Divya, I must say you have lot of patience to make this.I never heard of this, but looks tempting. Great egg less baking recipe to make..

    Liked by 1 person

  5. It´s official: you´re not a Baking Queen anymore but a Baking Goddess!!! Perfect, dearest Divya, just perfect! I´ve never had one of these beautiful SFOGLIATELLE RICCI but saw how they are made in a documentary and know to create these you really need to be extremely good in baking pastries. I soooo wished I could have joined you and your husband eating one – okay, I have to admit, that I would probably have end up snatching the whole tray away from you and run to have them all by myself. 😉 When it comes to pastry I fear I´m not very generous! 😀 😉 xoxo

    Liked by 1 person

    1. You’re too kind Sarah!! Thank you, thank you soooo much for the kind, sweet, encouraging words😘 I’m thrilled thAt you liked them:)
      Worry not, we would loved to have you over & I would have baked a special batch just for you:)
      I have to admit, I was apprehensive when I first started that morning! And I wish I had taken a picture of the mess I had created, haha:) 😄
      Thanks once again my dearest, I’m beyond grateful🙏
      Xoxo

      Liked by 1 person

      1. My pleasure, dear Divya! You deserve every praise available on this planet! And I really like the sound of a special batch just for me. 😉😍
        Actually I think making a lot of mess whilst creating is a good sign of it being something worthwhile in the end. My grandfather’s kitchen always looked like a battlefield! 😂
        Have a wonderful and creative week dear friend! Hugs! Xxxxx 💕

        Liked by 1 person

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