Sfogliatella Riccia

Born, like many other desserts of Neapolitan tradition, from the patient work of the nuns of St. Rosa’s Monastery in Conca dei Marini, the sfogliatella riccia is a true labor of love.

Making a good sfogliatella riccia requires a great deal of patience, but the result will more than reward your efforts. 😊

Ingredients for 6 servings:

• Whole grain pastry flour: 400 g (14.11 oz)
• Ricotta cheese: 250 g (8.82 oz)
• Icing sugar: 200 g (7 oz)
• Semolina: 150 g (5.23 oz)
• Mixed candied fruit: 150 g (5.23 oz)
• Caster sugar: 50 g (1.75 oz)
• Eggs: 1 whole and 2 yolks
• Vanilla essence
• Powdered cinnamon
• Salt
• Butter: 170 g (6 oz)

Preparation

Dough:

1. Place the flour into a large bowl and mix it with 100 g (3.5 oz) of butter, caster sugar, a pinch of salt, and enough water to form a firm, elastic dough.
2. Knead the dough a few times by hand, shape it into a ball, cover, and chill for one hour.

Filling:

1. Boil ½ liter of lightly salted water in a small saucepan. Gradually add the semolina, stirring over low heat for 5 minutes.
2. Remove from heat and transfer the semolina to a bowl. Incorporate the ricotta cheese, 150 g (5.23 oz) of icing sugar, one egg, chopped candied fruit, a drop of vanilla essence, and a pinch of cinnamon.
3. Cover and chill the mixture in the fridge.

Assembly:

1. Melt 50 g (1.75 oz) of butter.
2. On a lightly floured surface, roll out the dough into a thin, even rectangle. Cut it into 4 equal pieces. Brush each piece with butter, stack them, and chill for 30 minutes.
3. Roll the layered dough into a smooth puff and slice it into 1 cm-wide pieces.
4. Flatten each piece slightly with a rolling pin to form a lozenge shape. Place a small amount of filling in the center, fold, and seal the edges. Repeat until all the dough and filling are used.

Baking:

1. Arrange the sfogliatelle on a buttered baking pan. Preheat the oven to 200°C (392°F).
2. Brush each pastry with beaten yolk and bake for 20 minutes. Lower the oven temperature to 180°C (356°F) and bake for another 20 minutes. Finally, reduce to 160°C (320°F) and bake for an additional 10 minutes.

Serving:

Serve warm, dusted generously with the remaining icing sugar. Buon appetito!