Yield: 12
INGREDIENTS
For the dough
- 3 cups unbleached all-purpose flour
- 1 teaspoon salt
- 1/4 cup solid vegetable shortening or lard
- 4 tablespoons unsalted butter
- 1 teaspoon honey
- About 2/3 cup water
For the filling
- 1 cup water
- 1/4 cup sugar
- 1/4 cup fine semolina or Cream of Wheat cereal
- 1 cup ricotta
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange zest
- 1/4 teaspoon ground cinnamon
- 1/4 cup chopped candied citron or candied orange peel
To assemble
- 1/2 cup solid vegetable shortening or lard
- 4 tablespoons unsalted butter
- Confectioners’ sugar
DIRECTIONS To make the doughPut the flour and salt in a food processor, add the shortening and butter and pulse until the mixture resembles coarse crumbs. With the machine running, add the honey and about 1/2 cup of the water. Add more water a spoonful at a time as necessary until the dough begins to come together and form a ball. Transfer the dough to a lightly floured surface. Knead the dough for 1 minute, or until smooth. Flatten the dough into a disk and wrap it in plastic. Refrigerate for at least 1 hour, or overnight.
To make the fillingStir together the water, sugar and semolina in a medium saucepan. Place over medium heat and bring to a simmer, stirring constantly. Cook for 2 minutes, or until the mixture is thick. Remove the heat.
Stir in the ricotta, egg, vanilla, zest and cinnamon. Mix in the candied citron. Cover and refrigerate until ready to use.
To shape the sfogliatelleMelt the shortening and butter in a small saucepan.
Divide the dough into 4 pieces. Place one piece on a lightly floured surface. Keep the remaining dough covered while you work. With a rolling pin, roll the dough out into a rectangle at least 24 inches long and 6 inches wide. Set the strip of dough aside while you roll out remaining pieces in the same way.
Brush one strip of dough with the melted shortening and butter. Place a second strip on top and repeat the brushing. Stack and brush the remaining pieces in the same way.
Beginning at one of the narrow ends, tightly roll up the stack of dough into a log. Wrap in plastic wrap and refrigerate for at least one hour, or until firm. Cover the remaining shortening mixture and refrigerate.
Preheat the oven to 400F. Line two large baking sheets with foil.
Trim the ends of the rolled-up dough to even them. Cut the dough into twelve ½ inch slices. Place one slice cut side down on a lightly floured surface. Center a rolling pin on the slice and roll first to the top, then to the bottom until the dough is thin. Place about 2 tablespoons of the filling to one side of the center. Fold the dough over and press the edges lightly to seal. Place the sfogliatelle on the prepared baking sheet. Continue making the remaining sfogliatelle in the same way.
Melt the reserved shortening mixture. Brush some over the pastries. Bake for 35 to 40 minutes, brushing two more times with the shortening, until the pastries are golden and crisp.
Slide the sfogliatelle onto a rack to cool slightly. Sprinkle with confectioners’ sugar before serving.
TIP
Sfogliatelle are best served warm. If making then ahead, let them cool completely; then refrigerate or freeze them tightly wrapped in plastic. Reheat in a 350 oven for 10 minutes.
FAQs
Shfooyadell: A cheerful mangling of sfogliatella, a pastry filled with candied citron and ricotta.
What does sfogliatelle taste like? ›
The taste of sfogliatelle is sweet and slightly tangy due to the ricotta cheese filling. The pastry shell is also lightly sweetened and has a buttery flavor that complements the creamy filling. The addition of lemon zest adds a citrusy freshness to the filling, while cinnamon adds a warm, spicy note.
What is the pastry they eat in The Sopranos? ›
The Italian classic cheese pastry filled and delicately flavored inside, crisp and crunchy outside. You have probably heard this pastry mentioned on The Sopranos. Sfogliatelle is pronouned something like (shvwee-ah-dell).
What is a fun fact about sfogliatelle? ›
Some Fun Facts About Sfogliatella
It's said that the layers of dough should be so thin and numerous that they mimic the pages of a book. In Naples, offering a sfogliatella to guests is a sign of hospitality and warmth. It's a way of welcoming someone into your home with a piece of local tradition.
When should I eat sfogliatelle? ›
Sfogliatelle are named after folio, the precious pieces of paper in antiquity and when multi-layered like any good rare book their inner sweetmeat provides a citrus cream richness that works on any mezzogiorno high summer day, as well as a winter as perhaps for a decadent comfort treat.
How to eat sfogliatelle? ›
The crunchiness of the pastry against the smoothness of the filling was so enticing. According to the guys with noble Italian blood in the kitchen, sfogliatelle are best eaten warm from the oven; their eyes rolled back as they spoke to convey the sheer pleasure of doing so.
What is the story of sfogliatelle? ›
According to legend, a sister at the cloistered convent of Santa Rosa in Conca dei Marini, on Italy's Amalfi Coast, accidentally invented one of the country's most iconic pastries some 400 years ago. She mixed together semolina flour and ricotta cheese.
Do I need to refrigerate sfogliatelle? ›
Please keep cannoli refrigerated and serve chilled. Sfogliatelle may be left out, in room temperature or may also be heated in a toaster oven or regular oven. Do not heat sfogliatelle in microwave.
Is sfogliatelle healthy? ›
Sfogliatelle: The Energy Booster
This Italian pastry is rich in nutrients such as phosphorous and calcium. Phosphorous is good for your metabolism, balances your body's PH levels, and helps maintain your energy levels. Calcium, on the other hand, helps maintain the health of your heart, muscles, and nerves.
Is sfogliatelle a lobster tail? ›
Well, not real lobster tails, but a sweet and delicious dessert treat that in certain variations resembles a lobster tail. Today's special recipe is a Lobster Tail Pastry Sfogliatella, which is a shell-shaped, cream-filled Italian pastry originally from the southern Italian region of Campania.
Remove from the oven and cool on a rack. These are best served warm with a sprinkling of confectioners' sugar on the day they are made. To reheat them, just place them in a moderate 350°F/180°C/gas mark 4 oven for about 5 minutes. Combine the milk and the sugar in a medium saucepan.
Why did they whack spoons in The Sopranos? ›
Because Philly Spoons had been spreading rumors, Tony had Cestone kill him under the pretense of returning from a trip because Philly Spoons wouldn't suspect Cestone would kill him since they were allies.
What is another name for lobster tail pastry? ›
Sfogliatella
| Sfogliatelle |
|---|
| Type | Pastry |
|---|
| Region or state | Campania |
| Main ingredients | Pastry dough |
| Variations | Many types of fillings |
2 more rowsIf you see lobster tails and sfogliatelle side-by-side, you'll notice that even though they look similar, sfogliatelle are smaller, about half the size. They also aren't made with choux paste; the filling is piped directly into the cone of dough before baking.
What Italian food did they eat on Sopranos? ›
Meat factored heavily into the Sopranos diet. Italian cold cuts like prosciutto and "gabagool" (capicola) were well-stocked items in the fridge. Grilling steaks and sausages on the barbeque from Satriale's Pork Store, one of Tony's legitimate business fronts and a frequent hangout, was a favorite activity.
