Searching for a delightful Italian pastry to impress your friends or simply satisfy your sweet tooth? Look no further than this step-by-step sfogliatelle recipe! From the flaky layers of pastry to the rich ricotta cheese filling, these iconic pastries are sure to transport you to a cozy Italian cafe right in your own kitchen. Don’t be intimidated by their intricate appearance – we’ll guide you through each stage with helpful pictures to ensure your sfogliatelle turn out perfect every time!
Title: Sfogliatelle Recipe Step By Step With Pictures
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, chilled and cubed
– 1/2 cup cold water
– 1 cup ricotta cheese
– 1/2 cup powdered sugar, plus extra for dusting
– 1/2 teaspoon vanilla extract
– 1 egg, beaten
– Zest of 1 lemon
– Optional: candied orange peel for garnish
Instructions:
1. In a large mixing bowl, combine the flour and salt. Add the chilled butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Slowly drizzle in the cold water while mixing the dough with a fork until it starts to come together. Use your hands to gently bring the dough together into a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
4. In a separate bowl, combine the ricotta cheese, powdered sugar, vanilla extract, lemon zest, and half of the beaten egg. Mix until smooth and well combined. Set aside.
5. Remove the dough from the refrigerator and roll it out on a lightly floured surface into a large rectangle, about 1/8 inch thick. The dough might be sticky, so you can dust it lightly with flour as needed.
6. Spread a thin layer of the ricotta cheese mixture evenly over the dough rectangle, leaving a small border around the edges. Starting from one long side, carefully roll the dough into a log.
7. Using a sharp knife, cut the log crosswise into 1-inch slices. Take each slice and gently press down on it with your palm to flatten it slightly.
8. Make cuts perpendicular to the main slice about 3/4 inch apart, being careful not to cut all the way through. Open the slices slightly to create a shell shape and place them on the prepared baking sheet.
9. Brush the tops of the sfogliatelle with the remaining beaten egg and bake in the preheated oven for 20-25 minutes or until golden brown and flaky.
10. Allow the sfogliatelle to cool slightly before dusting them with powdered sugar and garnishing with candied orange peel, if desired. Serve warm and enjoy the delightful layers of this classic Italian treat!
Picturing yourself savoring a freshly baked sfogliatelle with a cup of espresso? With our detailed instructions and helpful visuals, you’ll soon be mastering the art of making these delectable pastries at home. Get ready to impress your guests or simply treat yourself to a taste of Italy – buon appetito!
