The flavor of Naples is delivered right to your home with Golden Sfogliatelle Waves, which are crispy, golden, and loaded with delicious ricotta. With their distinctive shell-like layers concealing a rich ricotta inside flavored with orange and cinnamon, these delicate, flaky pastries are a masterwork of Italian cookery. They are a must-have for special events or as an opulent treat with coffee because of the ideal blend of crunch and creaminess in every bite. These Sfogliatelle Ricce, whether eaten warm out of the oven or sprinkled with powdered sugar, capture the richness and coziness of classic Italian pastry making.
Golden Sfogliatelle Waves
Rated 5.0 stars by 1 users
Servings
10-12
Prep Time
2 hours 30 minutes
Cook Time
30 minutes
Calories
350
Author:
Angie M.
The flavor of Naples is delivered right to your home with Golden Sfogliatelle Waves, which are crispy, golden, and loaded with delicious ricotta. With their distinctive shell-like layers concealing a rich ricotta inside flavored with orange and cinnamon, these delicate, flaky pastries are a masterwork of Italian cookery. They are a must-have for special events or as an opulent treat with coffee because of the ideal blend of crunch and creaminess in every bite. These Sfogliatelle Ricce, whether eaten warm out of the oven or sprinkled with powdered sugar, capture the richness and coziness of classic Italian pastry making.
Ingredients
-
500g (4 cups) all-purpose flour
-
200ml (¾ cup + 1 tbsp) water
50g (¼ cup) lard or unsalted butter, softened
-
1 tbsp honey
-
1 pinch salt
-
250g (1 cup) ricotta cheese
-
100g (½ cup) fine semolina flour
250ml (1 cup) milk
-
100g (½ cup) sugar
-
1 tsp vanilla extract
1 tsp orange zest
1 egg
-
50g (â…“ cup) candied orange peel, finely chopped
-
½ tsp cinnamon (optional)
100g (½ cup) melted lard or butter (for brushing layers)
-
Powdered sugar (for dusting)
For the Dough
For the Filling
For Assembling & Baking
Directions
Prepare the Dough
In a large bowl, mix the flour and salt. Add water, honey, and mix until a dough forms.
Knead the dough for about 10 minutes until smooth.
Wrap in plastic and let it rest for at least 2 hours (or overnight for best results).
Make the Filling
Heat the milk in a saucepan. Slowly add semolina while whisking to avoid lumps.
Stir constantly over low heat until it thickens (about 2 minutes). Remove from heat.
Let it cool slightly, then mix in ricotta, sugar, vanilla, orange zest, egg, candied orange, and cinnamon.
Cover and refrigerate for at least 30 minutes.
Form the Sfogliatelle Shells
Roll out the dough into a very thin sheet (about 1mm thick).
Brush melted lard or butter over the dough, then roll it into a tight log.
Stretch the log gently to make it thinner (about 3cm in diameter). Wrap and refrigerate for 2 hours.
Cut into 1cm thick slices. Using your fingers, press each slice from the center outward to create a cone shape.
Fill & Bake
Preheat oven to 200°C (400°F).
Spoon the filling into each dough cone, sealing the edges lightly.
Place on a baking sheet and bake for 25-30 minutes until golden and crisp.
Let cool, then dust with powdered sugar.