Traditional Neapolitan Pastry Horn: Sfogliatelle

Recipe courtesy Mario Batali

Show: Molto MarioEpisode: Easter Desserts

Rated: 3 stars out of 5Rate itRead users' reviews (2)

RECIPE
COMMENTS & REVIEWS(2)

Cook Time:
30 min
Level:
Intermediate
Yield:
6 servings

Close

Times:

Prep: 15 min
Inactive Prep: --
Cook: 30 min
Total:: 45 min

Recipe Tools:

x

Select a Card Size

x

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

For the dough:

2 cups all-purpose flour
1/3 cup cold unsalted butter, cut into small pieces
2 large eggs
1 tablespoon water
1 tablespoons sugar
Salt
Water

For the filling:

2/3 cup fresh ricotta
1/2 cup candied citrus zest, recipe follows
2 large egg yolks
2/3 cup confectioners' sugar

Directions

Preheat oven to 375 degrees F.

Combine dough ingredients in a food processor adding a little bit more water, if necessary, to hold the dough together.

Using a lightly floured rolling pin, roll out the dough until you form a square about 1/8-inch thick.

Using a sharp knife, cut the dough into 6 large evenly sized rectangles, or 12 small rectangles. Cover the dough rectangles with a damp kitchen cloth and set aside.

In a mixing bowl, combine the ricotta, 3/4 of the sugar, 1 egg yolk and the candied citrus zest and mix, using a wooden spoon, until well combined. Using a tablespoon, divide the filling amongst 3 dough rectangles, placing the filling in the very center of each rectangle. Cover each topped rectangle with an unused piece of dough, using your thumb and forefinger to gently pinch together the 2 pieces of dough all around the border. In small bowl, beat the remaining egg yolk with a touch of water. Brush the egg wash lightly over the top of each dough pocket.

Place in the oven and bake for 20 minutes. Sprinkle the tops of the dough pockets with the remaining confectioners' sugar and return to the oven to cook until the sugar caramelizes, about 10 minutes more. Garnish with citrus zest, if desired.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Traditional Neapolitan Pastry Horn: Sfogliatelle

Photo: Traditional Neapolitan Pastry Horn: Sfogliatelle

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 18

View all 18 Italian Collections

Comments & Reviews

recipe Traditional Neapolitan Pastry Horn: Sfogliatelle
D Santa Ana, CA 08-18-2009
Flag

Homemade vs Pastry Shop Version
Rated: 5 stars out of 5

Mario Batali's recipe is not "total BS," but it could be more precisely identified. In Naples, they would call his pastry... "sfogliatelle frolla" to distinguish it from "sfogliatelle ricce," the pastry shop version. The homemade kind are much less labor-intensive and quite tasty, if properly made. That seems totally appropriate for a program discussing what Italians make at home for Easter celebrations. When Italians desire the many-layered version, they buy it from a pasticceria. Incidentally, my forbears came from Salerno, where the classic sfogliatelle ricce originated in the convent of Santa Rosa. Traditionally, fine semolina is used to thicken the filling, and the pastry is made with plain flour and cold shortening (lard) cut in, as well as melted and brushed between the layers. Read more
recipe Traditional Neapolitan Pastry Horn: Sfogliatelle
Ian Yarmouth Port, MA 02-22-2009
Flag

This recipe is total BS
Rated: 1 stars out of 5

I registered simply to review this horrible recipe. If I could rate less than one star, I would. Do a Google search or... look in the closest italian pastry cookbook and try to tell me I'm wrong. Here are my reasons: A decent understanding of the Italian or Latin language would indicate that 'sfogliatelle' means "many leaves" or "Many leafed." This recipe features one layer of soggy, tasteless pastry. Sfogliatelle look like clams, part of the reason the old-timers call them "vongole" tongue-in-cheek. They do NOT look like oozing mortar leaking out of a wet fiberglass blanket. Traditional Sfogliatelle is made with a phyllo-like bastry dough that is high in semolina. It is cut into strips and layered, then folded gently to completely enclose the filling. The dough is made with HOT water, SALT, and SEMOLINA. There is NOT any fat in it, the fat is brushed between the layers of strips like Traditional Sfogliatelle filling is made with Fresh Ricotta cheese, minced, candied orange peel, and SEMOLINA. SEMOLINA is KEY in Sfogliatelle. This is only a few reasons why it's another BS 'authentic' recipe from the arrogant, cocksure Batali. Ask any Napoliatano. Read more