DessertSnack

Sfogliatella Frolla

Name: Sfogliatella Frolla
Prep time: 40 min
Cook time: 45 min
Total time: 2 h 40 min
Yield: 6 servings
Cuisine: italian
Ingredients: 250 g all-purpose flour; 75 g granulated sugar; 100 g unsalted butter cold, cubed; 1 pcs egg; 2 tbsp water cold; 250 g ricotta cheese drained; 50 g semolina; 120 ml water; 80 g granulated sugar; 1 pcs egg yolk; 1 tsp orange zest; 0.5 tsp vanilla extract; 0.25 tsp cinnamon ground; 1 tbsp powdered sugar (optional)

Indulge in the comforting embrace of Sfogliatella Frolla, a beloved Neapolitan pastry. This delightful dessert features a tender, buttery shortcrust shell encasing a rich, creamy filling of ricotta and semolina, brightened with citrus zest and a hint of cinnamon. It's a less intricate, yet equally satisfying, cousin to the classic sfogliatella riccia, perfect for a special treat.

An original recipe by Forkin

Total time: 2 hr 40 min
Serves: 6
Difficulty: Medium
Per serving: 507 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

250 gall-purpose flour
75 ggranulated sugar
100 gunsalted butter, cold, cubed
1 pcsegg
2 tbspwater, cold

filling

250 gricotta cheese, drained
50 gsemolina
120 mlwater
80 ggranulated sugar
1 pcsegg yolk
1 tsporange zest
0.5 tspvanilla extract
0.25 tspcinnamon, ground

garnish

1 tbsppowdered sugar(optional)

Equipment

large mixing bowl · pastry blender (optional) · plastic wrap · small saucepan · whisk · medium bowl · rolling pin · round cutter (10cm/4-inch) · 6-cup muffin tin · wire rack · measuring cups and spoons · chef's knife · cutting board · sieve/sifter (optional)

The method

Step by step

1
Combine the all-purpose flour and granulated sugar in a large mixing bowl, whisking them together until thoroughly mixed.
About 1 min
Cook’s note: Ensure your flour is fresh for the best texture in your pastry.
2
Add the cold, cubed unsalted butter to the flour mixture and cut it in using your fingertips or a pastry blender until the mixture resembles coarse crumbs with pea-sized pieces of butter.
About 3 min
Cook’s note: Working quickly helps prevent the butter from melting, which is crucial for a tender, flaky crust. If the butter gets too warm, pop the bowl in the fridge for a few minutes.
3
Create a well in the center of the flour mixture, then add the beaten egg and cold water. Mix gently with a fork or your hands until a shaggy dough begins to form.
About 2 min
Cook’s note: Avoid overmixing the dough, as this can develop the gluten too much, resulting in a tough pastry. Mix just until combined.
4
Gather the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to allow the gluten to relax and the butter to firm up.
About 1 hr
Cook’s note: Chilling the dough makes it much easier to roll out evenly and prevents it from shrinking excessively during baking.
5
For the filling, bring 120 ml of water to a boil in a small saucepan over medium-high heat.
About 3 min
6
Once boiling, slowly whisk in the semolina in a steady stream, stirring constantly to prevent lumps from forming.
About 2 min
Cook’s note: Constant stirring is key here to achieve a smooth, creamy semolina base for your filling.
7
Reduce the heat to low and continue to cook, stirring frequently, for about 5 minutes, until the semolina thickens into a porridge-like consistency.
About 5 min
Cook’s note: The semolina should be thick enough to coat the back of a spoon. If it's too thin, continue cooking for another minute or two.
8
Remove the semolina mixture from the heat and transfer it to a shallow dish to cool completely to room temperature.
About 15 min
Cook’s note: Spreading the semolina thinly in a dish will help it cool down faster. You can also place it in the refrigerator for quicker cooling.
9
In a medium bowl, combine the well-drained ricotta cheese, 80g granulated sugar, egg yolk, orange zest, vanilla extract, and ground cinnamon.
About 2 min
Cook’s note: Ensure the ricotta is thoroughly drained to prevent a watery filling. Press it gently in a fine-mesh sieve or cheesecloth for at least 30 minutes.
10
Once the semolina mixture is completely cool, add it to the ricotta mixture and stir until all ingredients are well combined and the filling is smooth.
About 2 min
Cook’s note: Taste the filling at this stage and adjust sweetness or spices if desired, keeping in mind the pastry will add another layer of flavor.
11
Preheat your oven to 180°C (350°F) and lightly grease a 6-cup muffin tin or individual tart molds.
About 15 min
Cook’s note: Preheating your oven fully ensures even baking and a golden crust. Use butter or a non-stick spray for greasing.
12
On a lightly floured surface, roll out the chilled dough to an even thickness of approximately 3mm (1/8 inch).
About 5 min
Cook’s note: Rotate the dough frequently as you roll to prevent sticking and ensure an even thickness.
13
Using a 10cm (4-inch) round cutter, cut out 6 circles from the rolled dough.
About 2 min
Cook’s note: Gather and gently re-roll any dough scraps to cut additional circles if needed, minimizing waste.
14
Gently press each dough circle into the prepared muffin tin cups or tart molds, forming a neat cup shape.
About 3 min
Cook’s note: Ensure the dough is pressed firmly against the sides and bottom of the molds to prevent air pockets and ensure an even bake.
15
Spoon the prepared ricotta-semolina filling into each dough cup, filling them almost to the top, leaving a small margin for expansion.
About 2 min
Cook’s note: Distribute the filling evenly among the cups for consistent baking and presentation.
16
Bake for 30-35 minutes, or until the pastry edges are golden brown and the filling is set and slightly puffed.
About 35 min
Cook’s note: The filling should appear firm and not jiggly when gently shaken. If the tops are browning too quickly, you can loosely tent them with foil.
17
Remove the sfogliatelle from the oven and let them cool in the molds for 10-15 minutes before carefully transferring them to a wire rack to cool completely.
About 15 min
Cook’s note: Cooling in the molds helps the pastry firm up and prevents it from breaking when removed. A wire rack allows air circulation for even cooling.
18
Just before serving, dust the cooled sfogliatelle generously with powdered sugar for a beautiful finish and added sweetness.
About 1 min
Cook’s note: Use a small sieve or sifter for an even, delicate dusting of powdered sugar.

Per serving

Nutrition

58%Score

Calories: 506.9kcal
Protein: 11.5g
Carbs: 67.5g
Fat: 21.2g
Fibre: 1.4g
Sugar: 28.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

These delightful pastries are perfect served with a strong espresso or a sweet dessert wine like Vin Santo. For a variation, try adding a pinch of nutmeg or a teaspoon of limoncello to the filling. They make a wonderful addition to any brunch spread or as an elegant after-dinner treat.

Storage

Store leftover Sfogliatella Frolla in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

Reheating

These pastries are best enjoyed at room temperature. If refrigerated, allow them to come to room temperature for about 30 minutes before serving. You can also warm them gently in a preheated oven at 150°C (300°F) for 5-7 minutes for a slightly warm pastry.