Name: Sfogliatelle
Prep time: 40 min
Total time: 4 h 255 min
Yield: 12 servings
Ingredients: 230 g Water; 1 tablespoon Honey; 500 g Italian 00 flour; ½ teaspoon Fine sea salt; 100 g Fine semolina flour; 80 g Candied citrus peel; 350 g Whole milk; ½ teaspoon Ground cinnamon; 1 Vanilla bean pod; ¼ teaspoon Salt; 500 g Ricotta cheese; 150 g Unsalted butter; 1 Egg; as needed Icing sugar; 120 g Caster sugar

recipe by Kenwood https://kenwoodworld.com/

Total Time

4hrs 15mins
Serves

12
Calories

407

A deliciously flakey Italian treat originating in Naples, sfogliatelle are made by rolling pastry into long, thin sheets and brushing with butter, before rolling into a spiral and slicing to create lots of buttery layers that encase a rich ricotta and vanilla filling. While this recipe takes a little bit of work, the result of warm, crisp pastry shells with their creamy filling is well worth the effort. Store in an airtight container for up to three days.

recipe updated Aug 29, 2023

Ingredients

Unsalted butter

150 g
Ricotta cheese

500 g
Candied citrus peel

80 g
Italian 00 flour

500 g
Honey

1 tablespoon
Salt

¼ teaspoon
Water

230 g
Whole milk

350 g
Fine sea salt

½ teaspoon
Caster sugar

120 g
Vanilla bean pod

1
Fine semolina flour

100 g
Ground cinnamon

½ teaspoon
Egg

1
Icing sugar

as needed

Tools

Oven
Cooking Chef XL
Pasta roller attachment
Baking tray - large

Step preview

Fit the K-Beater
Add the ingredients into the appliance bowl, fit the splashguard
Mix - 1 minute, speed 1
While the machine is running, slowly pour water
Mix until the dough is smooth and pliable – 1 minute, speed min
Wrap the dough in plastic wrap and chill in the fridge – 30 minutes
Remove the dough from the fridge and divide into 4 equal pieces
Take one piece and flatten until about 1 cm thick
Attach the Pasta Roller attachment
Adjust the setting to 0
Sprinkle some flour between the rollers
Start on speed 1
Pass the dough through the rollers
Fold the dough in half and repeat until you get a smooth surface
Repeat passing the dough through the rollers, adjusting the setting down each time until you reach setting 8
Place the dough sheet on a clean work surface and brush with a thin layer of softened butter
Starting from the short side, roll the dough into a tight log
Cover with tea towel and set aside
Repeat the same rolling and buttering process with the second dough piece
Place the rolled pastry along the short side of the second sheet of dough
Roll the dough around the log to create a larger cylinder
Repeat the same process with the remaining two pieces of dough until you have one large log of rolled pastry
Wrap the shaped dough in plastic wrap and chill in the fridge – 2 hours
Remove the attachment from the machine
Clean the appliance bowl and fit the Creaming Beater
Add the ingredients into the appliance bowl, fit the splashguard
Heat until simmering - 1 minute, 105ºC, speed Stir 2
Then add semolina
Mix – 4 minutes, speed Min
Remove the splashguard and let cool – 5 minutes
Add the next ingredients
Mix – 2 minutes, speed Min
Cover the appliance bowl with plastic wrap
Chill in the fridge until needed
Line a large baking tray with parchment paper
Remove the chilled pastry log from the fridge
Using a sharp knife, cut into 12 equal slices
Using a rolling pin, flatten each disc from the centre until 15 cm across, then form into a cone shape
Remove the semolina and ricotta mixture from the fridge
Take one pastry disc
Add a large spoonful to the middle of the pastry cone
Press the ends of the pastry together to seal
Place the shaped pastry on the baking tray
Repeat the same with the rest of the pastry discs and filling
Chill in the fridge – 30 minutes
Preheat the oven - 200ºC
Remove the baking tray from the fridge and place in the oven
Bake until crisp and golden – 35 minutes, 200ºC
Remove from the oven and let cool
Dust with icing sugar
Serve

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