Sfogliatelle Frolle: A Delectable Italian Pastry Recipe
If you’ve ever dreamed of recreating a traditional Italian dessert that is both delicious and beautifully textured, look no further than the Sfogliatelle Frolle. This sweet treat combines the rich, buttery flavor of a tender pastry shell with a luscious ricotta filling, spiced with orange, lemon, and vanilla, making it a perfect choice for a special occasion or a delightful afternoon snack. Follow this detailed recipe to master the art of making Sfogliatelle Frolle, and impress your guests with your culinary skills!
Recipe Overview
Category: Desserts
Servings: 15 pieces
Preparation Time: 30 minutes (excluding chilling time)
Cooking Time: 20 minutes
Ingredients
The ingredients for Sfogliatelle Frolle are separated into two components: the dough (pasta frolla) and the filling. Let’s take a closer look at what you’ll need:
For the Pastry Dough (Pasta Frolla)
| Ingredient | Quantity |
|---|---|
| Butter (cold but pliable) | 125g |
| Granulated sugar | 125g |
| All-purpose flour (00 type) | 250g |
| Vanilla bean (split and scraped) | ½ |
| Lemon zest | ½ |
| Orange zest | ½ |
| Egg | 50g |
| Baking ammonia (for sweets) | 2g |
| Honey | 10g |
| Water | 250g |
For the Ricotta Filling
| Ingredient | Quantity |
|---|---|
| Semolina | 75g |
| Buffalo ricotta | 250g |
| Granulated sugar | 125g |
| Egg | 60g |
| Candied orange peel | 50g |
| Orange zest | ½ |
| Lemon zest | ½ |
| Ground cinnamon | 1g |
| Vanilla bean (split and scraped) | ½ |
| Egg (for egg wash) | 1 |
Instructions
Step 1: Prepare the Pastry Dough (Pasta Frolla)
-
Mix the Ingredients
Begin by preparing the dough. In the bowl of a stand mixer fitted with the paddle attachment, combine the cold butter and granulated sugar. Mix on moderate speed until the butter softens and the mixture becomes creamy and smooth. -
Add the Flavors
Grate the zest from half an orange and half a lemon. Add both zests to the bowl, along with the seeds scraped from half of a vanilla bean. Continue mixing until all the ingredients are incorporated. -
Incorporate the Egg
Lightly beat the egg in a small bowl and gradually add it to the mixture in the stand mixer, one spoonful at a time. Continue mixing until the egg is fully absorbed into the dough. Use a spatula to help incorporate any ingredients that may not have mixed well initially. -
Add the Baking Ammonia
Once the egg is fully mixed in, sprinkle in the baking ammonia (a key ingredient for light, fluffy pastries). Mix well. -
Add the Flour
Gradually sift in the flour, mixing continuously until the dough comes together. Be careful not to overmix. Once the dough forms a cohesive ball, stop mixing. Transfer the dough to a flat surface and knead it briefly to ensure it is smooth and well-formed. -
Chill the Dough
Shape the dough into a ball, wrap it in plastic wrap, and let it rest in the refrigerator overnight. This resting period allows the dough to relax and helps with easier rolling later on.
Step 2: Prepare the Ricotta Filling
-
Cook the Semolina
In a medium-sized saucepan, bring the water to a boil and add a pinch of salt. Once the water is boiling, slowly add the semolina in a steady stream while whisking continuously to prevent lumps. Cook for 3-4 minutes, stirring constantly with a wooden spoon until the mixture thickens and becomes dry. -
Cool the Semolina
Once the semolina is cooked and thickened, remove it from the heat and set it aside to cool completely. -
Combine the Ricotta and Semolina
In the bowl of a stand mixer, combine the cooled semolina with the buffalo ricotta. Add the candied orange peel, lemon zest, orange zest, ground cinnamon, and the seeds scraped from the vanilla bean. Mix until everything is smooth and well-combined. -
Add the Eggs
Add the sugar and eggs to the ricotta mixture. Mix again until the filling reaches a smooth, creamy consistency. -
Finalize the Filling
Your filling should now be ready for use. If it appears too runny, you can refrigerate it for a while to firm it up. The filling should be thick enough to hold its shape when used to fill the dough.
Step 3: Shape and Assemble the Sfogliatelle Frolle
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Roll Out the Dough
Remove the dough from the refrigerator and place it on a lightly floured surface. Roll it out into a long log, about 11 equal portions. -
Shape Each Piece
Take one piece of dough and roll it out into an oval shape using a rolling pin. Continue with the remaining pieces of dough. The shape should be smooth and even. -
Fold and Seal
Fold each oval-shaped dough piece into a bundle, bringing both ends of the oval together to form a pouch. Seal the edges by pressing lightly with your fingers. -
Cut the Dough
Using a round cookie cutter (about 9 cm in diameter), cut out circles from each folded piece of dough to form the recognizable shape of Sfogliatelle. Collect the scraps of dough, re-roll them, and repeat the process to form four more pastries. -
Rest the Pastries
Place the pastries on a baking sheet lined with parchment paper, cover with plastic wrap, and refrigerate for at least an hour (or overnight, if possible). This step helps the dough hold its shape during baking.
Step 4: Bake the Sfogliatelle Frolle
-
Prepare for Baking
Preheat your oven to 225°C (437°F). Once the pastries have rested and firmed up in the refrigerator, brush each one with a lightly beaten egg for a golden, glossy finish. -
Bake
Bake the pastries in the preheated oven for 18-20 minutes, or until golden brown. Keep an eye on them to prevent over-browning. The pastries should be puffed and beautifully golden. -
Cool and Serve
Once baked, remove the Sfogliatelle Frolle from the oven and allow them to cool slightly. Serve them warm or at room temperature for the best taste and texture.
Tips for Success
- Resting the Dough: Be sure to let the dough rest overnight. This gives the gluten time to relax, making the dough easier to roll out and handle.
- Cooling the Semolina: Allow the semolina to cool completely before mixing it with the ricotta. This will prevent the heat from affecting the texture of the ricotta filling.
- Baking: To achieve the perfect golden color, make sure your oven is fully preheated and that you don’t overcrowd the baking sheet. If necessary, bake in batches.
Serving Suggestions
Sfogliatelle Frolle can be enjoyed as an indulgent breakfast, a delightful afternoon treat with coffee, or a stunning dessert for special occasions. They pair wonderfully with a cappuccino or a glass of dessert wine, adding a touch of Italian elegance to any gathering. Whether served warm or at room temperature, these pastries will surely win over anyone who tastes them.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Total Fat | 18g |
| Saturated Fat | 9g |
| Carbohydrates | 30g |
| Fiber | 1g |
| Sugars | 15g |
| Protein | 5g |
| Sodium | 35mg |
Now that you have all the details, it’s time to roll up your sleeves and create these decadent Sfogliatelle Frolle. With this recipe, you’re sure to experience a little taste of Italy right in your own kitchen. Enjoy every bite!
