Sfogliatella Riccia

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Combine the flour, water, salt, and honey in a large bowl or stand mixer. Knead the dough for 10-15 minutes until it is very smooth and elastic.

   Ongeveer 15 min

   Tip van de kok: The dough needs to be very well-developed for the thin layers.

2. 2

   Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.

   Ongeveer 30 min

   Tip van de kok: Resting helps relax the gluten, making the dough easier to roll.

3. 3

   Divide the dough into 4 equal pieces. Work with one piece at a time, keeping the others covered.

   Ongeveer 5 min

4. 4

   Using a pasta machine or rolling pin, roll out each piece of dough into a very thin, long strip. Aim for almost transparent thickness.

   Ongeveer 30 min

   Tip van de kok: If using a pasta machine, start at the widest setting and gradually decrease, passing the dough through each setting several times.

5. 5

   Lightly brush the entire surface of the rolled dough strip with softened lard. Roll the strip tightly from one end to the other to create a log.

   Ongeveer 10 min

   Tip van de kok: Ensure the lard is evenly spread to prevent sticking and aid in layer separation.

6. 6

   Repeat the rolling and lard application for the remaining dough pieces, forming additional logs. You may combine logs end-to-end to create a single longer log if desired.

   Ongeveer 20 min

7. 7

   Wrap the dough log tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the lard to solidify and the dough to firm up.

   Ongeveer 4 uur

   Tip van de kok: Chilling is crucial for easy slicing and maintaining the layers.

8. 8

   While the dough chills, prepare the filling: Bring the filling water to a boil in a small saucepan. Gradually whisk in the semolina, stirring constantly to prevent lumps.

   Ongeveer 5 min

9. 9

   Cook the semolina over low heat for 5-7 minutes, until it thickens into a porridge-like consistency. Remove from heat and let it cool completely.

   Ongeveer 7 min

   Tip van de kok: Ensure the semolina is fully cooked and cooled before mixing with other ingredients.

10. 10

    In a separate bowl, combine the drained ricotta cheese, granulated sugar, egg yolk, vanilla extract, candied orange peel, and ground cinnamon. Mix until well combined.

    Ongeveer 5 min

    Tip van de kok: Draining the ricotta prevents a watery filling.

11. 11

    Once the cooked semolina is cool, stir it into the ricotta mixture. Cover and refrigerate the filling until ready to use.

    Ongeveer 5 min

12. 12

    Preheat your oven to 200°C (400°F).

    Ongeveer 15 min

13. 13

    Remove the chilled dough log from the refrigerator. Cut the log into 1.5 cm (about 0.6 inch) thick slices.

    Ongeveer 5 min

    Tip van de kok: Use a sharp knife for clean cuts.

14. 14

    Take one slice of dough and, using your thumbs, gently press and stretch the center outwards, rotating the dough to form a cone or shell shape with thin edges and a slightly thicker center.

    Ongeveer 15 min

    Tip van de kok: Work carefully to maintain the layers without tearing the dough.

15. 15

    Spoon a generous amount of the prepared filling into the center of each dough cone. Gently press the edges together to seal the sfogliatella, forming the characteristic shell shape.

    Ongeveer 15 min

    Tip van de kok: Do not overfill, as the filling can seep out during baking.

16. 16

    Place the assembled sfogliatelle on a baking sheet lined with parchment paper.

    Ongeveer 1 min

17. 17

    Bake for 25-30 minutes, or until golden brown and crisp. The layers should separate visibly.

    Ongeveer 30 min

    Tip van de kok: Baking time may vary depending on your oven.

18. 18

    Remove from the oven and let cool slightly on a wire rack. Dust with powdered sugar before serving, if desired.

    Ongeveer 5 min

    Tip van de kok: Sfogliatelle are best enjoyed warm.