Sfogliatelle

Name: Sfogliatelle
Cook time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 500g of plain flour; 1 tsp salt; 25g of honey; 175ml of water; 150g of lard, or butter, softened plus extra for greasing; icing sugar, for dusting; 450ml of milk; 100g of sugar; 1 pinch of salt; 150g of semolina; 500g of ricotta; 1 egg; 50g of candied peel, chopped; 1/2 vanilla pod, seeds scraped out, or 1/2 tsp vanilla extract; 1 pinch of ground cinnamon

Instructions

Cook:1h 30min

Salvatore Elefante's traditional sfogliatelle recipe has the characteristic many-layered seashell shape of the classic Neapolitan pastry, along with the rich semolina and ricotta filling. These Italian pastries are often known as 'lobster tails' in reference to their shape.

Updated at: Mon, 25 Nov 2024 08:51:40 GMT