Italian Sfogliatelle, Crispy Layered Pastry Filled with Ricotta Cream

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• 300 grams High-protein all-purpose flour (bread flour)
• 150 ml Warm water
• 1 tsp Honey
• 1/2 tsp Salt
• 200 grams Unsalted butter, melted, for brushing between layers
• 250 grams Ricotta cheese
• 80 grams Granulated sugar
• 50 grams Semolina or all-purpose flour
• 150 ml Milk
• 1 Egg yolk
• 1 tsp Grated lemon zest
• 1 tsp Grated orange zest
• 1 tsp Vanilla extract
• 1/4 tsp Ground cinnamon
• 1 Egg, for brushing
• to taste Powdered sugar, for dusting

👩‍🍳 Instructions

1. 1 Make the pastry dough: combine the flour, salt, and honey. Pour in the warm water little by little while kneading until the dough is smooth and elastic, about 10-15 minutes. Wrap in plastic and let rest at room temperature for 1 hour.
2. 2 Divide the dough into 2 portions. Roll it out very thin using a pasta machine until it's almost transparent, or use a rolling pin with extra effort until it's as thin as a sheet of paper.
3. 3 Brush the surface of the thin dough evenly with melted butter, then roll it up tightly lengthwise like making a log. Repeat with the second portion of dough, joining the pieces to form one long, dense roll.
4. 4 Wrap the dough roll tightly in plastic wrap and store it in the freezer for at least 2 hours or overnight so it's easier to slice.
5. 5 Meanwhile, make the filling: cook the milk, sugar, and semolina over low heat, stirring constantly, until it thickens into a thick porridge-like consistency. Remove from heat and let cool.
6. 6 Once cooled, mix in the ricotta, egg yolk, lemon zest, orange zest, vanilla, and cinnamon into the semolina mixture. Stir until smooth and well combined, then set aside in the refrigerator.
7. 7 Remove the dough roll from the freezer and slice it crosswise into pieces about 1 cm (roughly 1/2 inch) thick using a sharp knife.
8. 8 Take one slice, place it in the palm of your hand, and shape it into a cone/shell-like hollow by pressing the center with your thumb while rotating the edges so it widens and forms stacked, ridged layers.
9. 9 Fill the hollow with 1-2 tablespoons of the ricotta filling, then pinch the edges of the dough together to seal the filling completely, forming the shell shape.
10. 10 Preheat the oven to 200°C (about 400°F). Arrange the sfogliatelle on a baking sheet lined with parchment paper, and brush the surface with beaten egg.
11. 11 Bake for 25-30 minutes until the surface turns golden brown and the layers look nicely separated and crisp.
12. 12 Remove from the oven, let cool briefly, then dust with powdered sugar before serving.

💡 Tips

📊 Nutrition Facts / serving

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