Delicious sfogliatella

• Preparation Time: 2 hours (includes dough and filling prep)

• Resting Time: 4–12 hours (for dough)

• Assembly Time: 1 hour

• Baking Time: 25–30 minutes

• Total Time: 7–14 hours

• Skill Level: Advanced

• Yield: 12 pastries

 Ingredients

For the Dough:

• 2 cups (250g) all-purpose flour

• ¼ tsp salt

• ¾ cup (180ml) warm water

• 2 tbsp lard or unsalted butter, softened (for the dough)

• ⅓ cup (75g) lard or butter, softened (for layering)

For the Filling:

• ½ cup (100g) semolina flour

• 1 cup (240ml) whole milk

• 1 cup (250g) ricotta cheese, well-drained

• ⅓ cup (67g) granulated sugar

• ½ tsp ground cinnamon

• ½ tsp vanilla extract

• 2 tbsp candied orange peel, finely chopped

• 1 egg yolk

• Zest of 1 orange

• Pinch of salt

For Finishing:

• Powdered sugar, for dusting

 Instructions

Step 1: Prepare the Dough

1. Mix the Dough:
   In a bowl, combine flour and salt. Slowly add warm water while mixing until a rough dough forms. Knead for 10 minutes until smooth and elastic.

2. Rest:
   Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

3. Stretch and Laminate:
   Roll out the dough on a lightly floured surface into a very thin rectangle — as thin as possible without tearing (you can use a pasta machine for easier handling).

4. Brush with Fat:
   Brush the entire surface with a thin layer of softened lard or butter.

5. Roll and Coil:
   Roll the dough tightly from one long end to the other to create a log. Wrap in plastic wrap and chill for 4 hours or overnight. This creates the signature flaky layers.

Step 2: Prepare the Filling

1. Cook Semolina:
   In a saucepan, bring the milk to a simmer. Slowly whisk in semolina. Cook for 2–3 minutes, stirring constantly until it thickens.

2. Cool Slightly:
   Let it cool for 10 minutes.

3. Blend the Filling:
   In a bowl, combine the cooled semolina with ricotta, sugar, cinnamon, vanilla, egg yolk, orange zest, and candied orange peel. Mix until smooth. Refrigerate until ready to use.

Step 3: Shape the Sfogliatella

1. Slice the Dough Log:
   Slice the chilled dough log into 12 equal discs.

2. Form Shells:
   Take each disc and, using your thumbs, press and stretch the center outward in a circular motion to form a thin cone or shell shape — thicker in the middle, thinner on the edges.

3. Fill and Seal:
   Spoon about 1–2 tablespoons of filling into each shell. Gently press the edges together to enclose the filling, but do not seal it shut — the traditional shape remains slightly open.

4. Preheat Oven:
   Preheat to 400°F (200°C).

5. Chill While Preheating:
   Place filled pastries on a baking tray lined with parchment paper. Chill in the fridge for 15–20 minutes before baking — this helps maintain their shape.

Step 4: Bake

1. Bake:
   Bake for 25–30 minutes or until golden brown and crisp.

2. Cool & Dust:
   Let cool slightly, then generously dust with powdered sugar before serving.

 Serving Suggestions

Sfogliatella is best enjoyed warm or at room temperature on the day it’s baked. Pair with:

• Freshly brewed espresso or cappuccino

• Sweet dessert wines like Vin Santo

• Fresh fruit for a lighter contrast

 Storage & Make-Ahead Tips

• Storage: Best eaten fresh. Store leftovers in an airtight container at room temperature for up to 1 day. Reheat in a 300°F (150°C) oven for 5–10 minutes.

• Freezing: Unbaked filled sfogliatelle can be frozen. Freeze individually on a tray, then transfer to a sealed bag. Bake from frozen (add 5–7 extra minutes).

• Filling: Can be made up to 2 days in advance and stored in the fridge.

 Tips for Success

• Dough Thinness is Key: Use a pasta machine or rolling pin and patience to get paper-thin dough. This ensures crispy, flaky layers.

• Use Lard for Authenticity: Lard gives the flakiest texture, but unsalted butter works well too.

• Don’t Overfill: Too much filling can cause the shell to burst open while baking.

• Chill Before Baking: Keeps the layers defined and prevents spreading.

 Nutrition Facts (Per Piece)

Note: Nutritional values are approximate and depend on specific ingredient brands and portion sizes.