Crescia Sfogliata (Italian Flaky Bread)
Crescia sfogliata is a delightful Italian flaky bread that is rich, buttery, and utterly delicious. It is traditionally enjoyed as a savory treat, perfect for serving with cured meats, cheeses, or just on its own. This recipe makes 8 portions and is ideal for those who enjoy crafting authentic Italian recipes. Follow these steps to make your own Crescia sfogliata at home!
Ingredients:
| Ingredient | Quantity |
|---|---|
| 00 Flour (All-purpose) | 600g |
| Eggs | 295g (about 5-6 eggs) |
| Lard (Strutto) | 150g |
| Whole Milk | 80g |
| Fine Salt | 12g |
| Black Pepper | 6g |
Instructions:
Step 1: Preparing the Dough
To start, place the 600g of 00 flour into a large mixing bowl. Add the 6g of black pepper and mix to combine. The pepper adds a subtle warmth and flavor that complements the richness of the bread.
Next, add 100g of the lard (strutto) to the flour mixture. Begin rubbing the lard into the flour with your fingertips, crumbling it until it resembles coarse crumbs. This process is essential to achieving the signature flaky texture of Crescia sfogliata.
Once the lard is well incorporated, make a well in the center and crack the 295g of eggs into it. Add the 80g of whole milk and 12g of fine salt. Use your hands or a spatula to mix everything together, slowly drawing in the flour from the edges and working until the dough comes together.
Step 2: Kneading the Dough
Transfer the dough onto a lightly floured surface. Begin kneading it, adding a little more flour if necessary, until the dough becomes smooth and elastic. This should take about 5 to 8 minutes. Once it is well kneaded, shape it into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and allow it to rest for 30 minutes. This resting period helps the dough relax, making it easier to roll out later.
Step 3: Portioning the Dough
After the dough has rested, it’s time to divide it into smaller portions. On a floured surface, flatten the dough slightly and cut it into 8 equal pieces, each weighing around 140g. Shape each piece into a ball and let them rest for a moment.
Step 4: Rolling Out the Dough
Next, take one dough ball and roll it out with a rolling pin. Aim for a rectangular shape, about 17 cm wide and 22 cm long. Use a little more flour if needed to prevent sticking.
Once rolled out, take 50g of the remaining lard and spread it evenly across the surface of the dough. Make sure the lard is distributed well, covering every part of the dough. The lard helps to create the layers that make this bread so flaky.
Step 5: Shaping the Crescia
Once the dough is covered with lard, begin rolling it up along the shorter side, creating a log shape. Roll it tightly, ensuring the lard remains sealed inside. After rolling it up, curl the dough into a spiral, resembling a small snail shell.
Repeat this process for the remaining dough balls, placing each finished spiral on a tray or baking sheet. Be careful not to overcrowd them. Once all of your dough is shaped, cover the tray with a clean kitchen towel and let the dough rest for about 1 hour. This resting time allows the dough to rise slightly and become puffier.
Step 6: Cooking the Crescia
After the resting period, take the first dough spiral and gently press it with your hands to flatten it slightly. The dough should be soft but firm enough to hold its shape.
Place a non-stick skillet over medium heat and allow it to warm up. Once hot, carefully place the dough into the skillet. Cook for about 5 to 7 minutes on each side, or until golden brown and crispy. Keep the heat moderate to avoid burning the bread. The goal is to achieve a crispy outer crust with a soft, flaky interior.
Step 7: Serving
Once the Crescia sfogliata is fully cooked, remove it from the pan and place it on a wire rack to cool slightly. This bread is best enjoyed warm, but it will also hold its delicious flavor for several hours.
Slice and serve with your favorite cheese, cold cuts, or simply on its own as a savory snack. Its layers of flaky texture and rich flavor make it a standout addition to any meal or celebration.
Tips for Success:
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Lard vs Butter: Lard gives this bread its authentic texture and flavor. However, if you can’t find lard, you may substitute it with unsalted butter, though the results may vary slightly in terms of flakiness.
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Resting Time: Don’t skip the resting periods for the dough. This ensures the dough is easy to handle and that the layers form properly during cooking.
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Serving Suggestions: Pair your Crescia sfogliata with some fresh ricotta cheese, prosciutto, or a drizzle of honey for a sweet-savory contrast. This bread is also fantastic on its own with a cup of hot tea.
Enjoy making and sharing this traditional Italian recipe, and bring a taste of Italy into your kitchen with Crescia sfogliata!
