Sfogliatelle

Ingredients

• 400 g00 flour
• 200 gsemolina
• 150 gricotta
• 100 gpowdered sugar
• 80 gcandied citron
• 120 gunsalted butter
• 1egg
• 1 pinchcinnamon

Method

1. Start by bringing the 120 g of unsalted butter to room temperature. This will make it easier to incorporate into the dough later, ensuring a smooth and pliable texture.
2. In a large mixing bowl, combine 400 g of 00 flour and 200 g of semolina. Gradually add the softened butter, working it into the flour mixture with your fingers until it resembles coarse breadcrumbs. This step is crucial for creating the flaky layers characteristic of sfogliatelle.
3. Add a pinch of salt and enough cold water to the flour mixture to form a firm dough. Knead the dough on a lightly floured surface until it becomes smooth and elastic, about 10 minutes. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes to relax the gluten.
4. While the dough rests, prepare the filling. In a medium bowl, mix 150 g of ricotta with 100 g of powdered sugar, 80 g of finely chopped candied citron, and a pinch of cinnamon. Stir in 1 egg until the mixture is smooth and well combined. The filling should be creamy and slightly thick, with a uniform consistency.
5. Remove the dough from the refrigerator and divide it into two equal portions. Roll each portion out on a floured surface into a thin rectangle, about 1 mm thick. Brush the surface of the dough lightly with melted butter, then roll it tightly into a log. Wrap the logs in plastic wrap and chill them in the refrigerator for another 30 minutes to firm up.
6. Preheat your oven to 200°C (390°F). Slice each log into 1 cm thick rounds. Using your fingers, gently press the center of each round to form a small cup, being careful not to tear the dough. Fill each cup with a spoonful of the ricotta mixture, then pinch the edges together to seal, creating a shell-like shape.
7. Place the filled sfogliatelle on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and crisp. The edges should be flaky and the tops should have a slight sheen from the butter.
8. Once baked, remove the sfogliatelle from the oven and let them cool slightly on a wire rack. Dust with additional powdered sugar before serving. Enjoy them warm, when the filling is soft and the pastry is at its flakiest.