Recipe courtesy of John Picariello
and
Sara McGee
Sfogliatella
- Level: Easy
- Yield: 16 to 20 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 341
- Total Fat
- 12
- Saturated Fat
- 6
- Carbohydrates
- 45
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 12
- Cholesterol
- 121
- Sodium
- 59
- Total: 10 hr 45 min
- Prep: 45 min
- Inactive: 9 hr
- Cook: 1 hr
Ingredients
Dough:
1 3/4 pounds bread flour
Vegetable oil
Filling:
1 pound semolina flour
1 teaspoon cinnamon oil
15 eggs
1 1/4 pounds ricotta
3/4 pound custard cream
1/2 pound sugar
Directions
- For the dough: Mix the bread flour and 1 cup water in the mixing bowl of a stand mixer with a hook attachment until firm. Take the dough out of the bowl, completely wrap in plastic wrap and let rest for 1 hour.
- Press the dough as thin as possible with a rolling pin. Apply oil to the surfaces and roll the dough into a salami-shaped roll about 3 inches thick. When done, wrap in plastic wrap and keep in the refrigerator overnight.
- For the filling: Put 4 cups water in a pot and bring to a boil. Add the semolina and mix until thoroughly firm and cooked. When the semolina is cool, put in the mixing bowl of a stand mixer and add the cinnamon oil. Mix at speed 2 and add the eggs one at a time. Add the ricotta and custard cream and mix thoroughly. Add the sugar, little by little while mixing thoroughly. If mixture is still extremely firm, add a couple more eggs.
- To assemble: Preheat the oven to 400 degrees F.
- Cut the "salami roll" into 1/4-inch discs. Each disc should be smoothed out between your palms. Using an ice cream scooper, fill the middle of the disc with filling and fold over into the shape of a clam shell. Put on a baking sheet and bake until golden brown and crispy, about 1 hour.