Sfogliatella Riccia

Born, as many other desserts of the Neapolitan tradition, thanks to the patient work of the nuns of St Rosa’s Monastery in Conca dei Marini.

Making a good sfogliatella riccia is a work which requires a great deal of patience indeed, but the result will largely repair your efforts ;-)

Ingredients for 6 persons:

• Whole grain pastry flour 400gr (14,11 oz).
• Ricotta Cheese, 250gr (8,82 oz)
• Icing sugar: 200gr (7 oz)
• Semolina: 150gr (5,23 oz)
• Mixed candied fruit: 150gr (5,23 oz).
• Caster sugar: 50gr (1,75 oz)
• 1 egg and 2 yolks
• Vanilla essence
• Powdered cinnamon
• Salt
• Butter 170gr (6 oz)

Preparation

Place the flour into a large bowl and mix it with 100gr (3.5 oz) of butter, the caster sugar, a pinch of salt and as much water as needed to make a firm and elastic mixture. Knead the dough a few times by hand, rounding it into a ball. Cover the dough and chill for one hour.

Filling:

Boil ½ litre of lightly salted water into a small casserole, pour the semolina and make it boil on a low heat, stirring for 5 minutes.

Turn off the flame and move the semolina into a bowl: incorporating ricotta cheese, 150gr (5,23 oz) of icing sugar, one egg , chopped candied fruit, a drop of essence and a pinch of cinnamon. Chill the mixture into the fridge covered by a napkin.

Melt 50gr (1,75 oz) of butter. Spread the dough onto a lightly floured surface: place the rolling pin in each ridge and slowly roll back and forth to widen the ridge. Using the ridges as a starting point, roll the dough out into a smooth, very thin, even rectangle. Cut it into 4 even pieces, brush with butter and lay one upon the other. Chill for half an hour. Roll the puff, cut the ridges, and cut it into 1cm large slices.

Spread up lightly using the rolling pin, obtaining a large lozenge. Put some filling in the middle and then fold it, adhering the edges. Repeat to the exhaustion: place the Sfogliatella into a buttered baking-pan and bake it into pre-heated oven at 200°C/392.00°F. Brush the Sfogliatella with beaten yolks and bake it for 20 minutes; turn down the thermostat at 180°C/356.00°F, then to 160°C/320.00°F after 20 minutes and bake for 10 minutes more.

Serve them warm, spreading the remaining icing sugar.