Italian · Dessert
Sfogliatine di Marmellata
A classic Italian pasticceria treat: all-butter laminated dough rolled thin, filled with a bright, lemon-sharpened apricot jam, twisted into a spiral rope, then baked until shatteringly flaky and glazed with a crisp sugared crust.
$0
45 minsPrep
17 minsCook
157 minsTotal
HardLevel
Nutrition per serving
307Calories
3.9gProtein
19.1gFat
30.8gCarbs
9.5gSugar
1gFiber
346mgSodium
67mgChol
11.7gSat Fat
82mgPotassium
14mgCalcium
1.4mgIron
0.1mcgVitamin B12
2.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Italian Espresso with Hot Milk
local
Moscato d'Asti
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Make the dough
mix flour and salt, rub in a third of the cold butter until sandy, then bind with iced water into a rough dough. Wrap and chill 20 minutes.
2
Roll the remaining cold butter between parchment into a thin slab the width of the dough. Roll the dough into a rectangle, place the butter slab over two-thirds, and fold like a letter to encase it.
3
Roll the block out to a long rectangle and fold in three again (a single turn); wrap and chill 20 minutes. Repeat this rolling-and-folding step twice more, chilling between each turn.
4
Meanwhile, simmer the chopped apricot with the 10g sugar and lemon juice in a small pan over low heat, mashing occasionally, until thick and jammy, about 8 minutes. Cool completely.
5
After the final turn, chill the laminated dough for a final 20 minutes, then roll it out to a rectangle about 3mm thick on a floured surface.
6
Cut the dough into two long strips. Spread a line of cooled apricot jam down the centre of each strip, leaving the edges clear.
7
Fold each strip over the jam and twist gently into a spiral rope shape, pinching the ends to seal the jam inside. Place on a lined baking sheet.
8
Brush each twist with beaten egg and sprinkle with the reserved sugar. Rest in the fridge for 15 minutes to firm the butter layers before baking.
9
Bake at 200°C (390°F) for 16-18 minutes until deep golden and well-puffed. Cool on a wire rack for at least 10 minutes before eating, as the jam filling is scalding hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g All Purpose Flour, chilled
- 45g45g Butter, cold, cut into pieces for lamination
- 18g18g Water, iced
- 1g1g Salt
- 30g30g Apricot Fresh, stewed down with sugar into a thick jam
- 10g10g Sugar White, for cooking into the jam
- 3g3g Lemon Juice
- 10g10g Egg, beaten, for egg wash
- 6g6g Sugar White, for sprinkling, 1
