Italian · Dessert
Sfogliatelle Ricce
A Neapolitan classic: wafer-thin sheets of hand-stretched dough are laminated with butter, coiled, sliced and shaped into shell-like cones, then filled with a semolina and ricotta custard scented with orange and cinnamon before baking until the layers fan out into brittle, flaky ridges.
$1
50 minsPrep
19 minsCook
159 minsTotal
HardLevel
Nutrition per serving
284Calories
7.1gProtein
13.6gFat
33.2gCarbs
11.2gSugar
1.1gFiber
292mgSodium
84mgChol
8gSat Fat
106mgPotassium
81mgCalcium
1.3mgIron
0.3mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Moscato d'Asti
local
Espresso
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Mix bread flour, warm water, honey and salt into a stiff dough; knead 8 minutes until smooth and elastic, wrap tightly and rest 60 minutes.
2
Roll and stretch the dough by hand on a floured surface until paper-thin and almost translucent, then smear the entire surface thinly with softened butter.
3
Roll the buttered sheet into a tight, long log, wrap in cling film and chill 30 minutes until firm enough to slice.
4
Meanwhile simmer the whole milk and semolina together over low heat, whisking constantly, until thickened into a stiff porridge; cool slightly.
5
Beat the sieved ricotta, sugar, egg yolk, orange zest, cinnamon and vanilla into the cooled semolina until smooth to make the filling.
6
Slice the chilled log into thin discs; working one at a time, press and stretch each disc into a thin cone shape with your thumbs, keeping the layered rings visible.
7
Spoon the semolina-ricotta filling into each cone, pinch the edges to seal into a shell shape, and place seam-down on a lined baking sheet.
8
Bake at 220°C (430°F) for 18-20 minutes until the shells are deep golden and the layers have fanned open and crisped.
9
Cool on the tray for 5 minutes before serving so the shattering layers hold their shape.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g Bread Flour, for the sfoglia dough
- 16g16g Water, warm, mixed into dough
- 4g4g Honey, mixed into dough
- 1g1g Salt, dissolved in dough water
- 22g22g Butter, softened, for laminating layers
- 18g18g Semolina, cooked into the filling
- 45g45g Whole Milk, simmered with semolina
- 35g35g Ricotta, sieved, folded into cooled semolina
- 16g16g Sugar White, stirred into filling
- 9g9g Egg Yolk, beaten, bound into filling
- 4g4g Orange, zested into filling
- 1g1g Cinnamon Ground, pinch, stirred into filling
- 2g2g Vanilla Extract
