Sfogliatella Riccia is a deliciously special dessert from Naples. Why eat all that terrific Italian food if you don’t top it off with a dessert. This dessert is made with soft, flaky dough and stuffed with a traditional filling of ricotta, seminola, sugar, cinnamon, eggs and a bit of candied citrus.
The dough is similar to a puff pastry or phyllo which is cut into round pieces and formed into a pocket to hold the fillings. This Sfogliatella Riccia recipe is basically simple to make. The only difficulty is the shaping of the dough so I included a Youtube video to demonstrate how the shells for the Sfogliatella Riccia are formed.. Enjoy!.
INGREDIENTS
Pastry
2 cups of all-purpose flour
1 cup semolina
2 Tbls of sugar
1/8 tsp of salt
3/4 cup of butter
1/2 cup of water
1/2 cup of lard or butter, melted
PREPARATION
Combine flours, sugar, and salt in a large bowl. Mix well.
Add butter, cutting it into the dough until blended.
Slowly add water.
Knead until firm. Form into a ball, cover, and refrigerate for 2 hours.
INGREDIENTS
Filling
1 cup of milk
1/4 cup of semolina
1 cup ricotta
1 egg , beaten
1/4 cup of sugar
1/8 tsp of cinnamon
4oz of candied orange or lemon peel, chopped
1/2 cup of powdered sugar
PREPARATION
Add milk in a saucepan over medium heat.
Bring to a boil and slowly add semolina flour.
Stir constantly so as to avoid lumps.
Simmer three to four minutes.
Remove from the heat, pour into a bowl and allow to cool.
Pass the ricotta through a sieve..
Add the ricotta, egg, sugar, candied fruit, and sugar to semolina. Beat well. Set aside.
Remove dough from refrigerator. Divided it into two equal parts.
Place the dough on a floured board and roll very thin with a rolling pin into an 18 inch square.
Brush the thin pastry with butter.
Roll the dough up like a jelly roll.
Cut the roll into a number of 4 inch pieces.
Pick up one piece of the dough in your hand.
Press your thumb in the center of the pastry and push it down to form a hole like a cup. (See Video)
Fill the cup with 2 tablespoons of filling.
Fold the cup until the open edges touch.
Press the edges together to seal the pastry.
Brush the top with beaten egg yolk.
Repeat above until all pastry and filling are used.
Preheat over to 425°F.
Line two cookie sheets with parchment paper.
Place the shells on the paper and bake for 15 minutes or until brown.
Let the pastry cool on the cookie sheet for five minutes.
Then place on a rack to completely cool .
Sprinkle with confectioners sugar and serve.
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