Homemade Sfogliatella...a Neapolitan Pastry
Today’s adventure takes us to the region of Campania for my take on a classic Neopolitan pastry…the Sfogliatella. Legend has it that the original pastry was created by a nun in a convent in Santa Rosa. Apparently, she had some left over semolina flour, candied fruit, sugar and lemon liquor (Limoncello?). In the 17th century a baker in Naples acquired the original recipe and began to sell them from his shop.
Recipe:
DOUGH:
500 gr flour
1 pinch salt
175 ml water more if needed
25 gr honey
THE FILLING:
450 ml whole milk
100 gr white sugar
1 pinch salt
150 gr semolina flour
500 gr ricotta
1 egg large
1/2 teaspoon vanilla extract
1 pinch cinnamon
zest of one orange
juice of one orange
1 1 1/2 teaspoons of Grand Marnier
Softened butter to help create lamination
Caster suger (Confectioner sugar) for dusting
In a large bowl, combine the flour and salt. Add water and honey, and then mix to create a stiff dough. Then gradually add water.
Place the dough on the counter and knead until it’s smooth and supple. Wrap in plastic wrap and refrigerate for 30 minutes.
After 30 minutes, split the dough into 4 pieces. (I advise letting dough come to room temp a bit). Get one piece, then roll through a pasta machine. Roll using the widest setting, then fold the dough in thirds and roll several times (similar to making pasta). Do the same on each dough. Begin to decrease the width, one setting at a time.
When the sheet is at 1mm thick, lay it on the surface, carefully apply a thin layer of butter. Begin by tightly rolling the sheets of dough. Lift and stretch the width of the dough. Continue to roll until you have a tight sausage shape. Continue with the rest of the dough until you create one long cylinder.
Wrap the cylinder with Saran Wrap and refrigerate for at least two hours or overnight.
While the dough is framing up, make the filling.
Place the milk, sugar, and salt in a sauce pan and bring to a boil. Add the semolina flour, whisk vigorously (to avoid lumps) until it thickens and becomes smooth. After it has cooled down, transfer to a bowl. Then, add the remaining ingredients, stirring all the while to create a smooth, thick filling. Set aside, preferably inside the fridge.
Preheat oven to 375°F.
Bring out the pastry roll and cut them into 1 cm-thick pieces. Use your fingers, greased with butter, to make an impression on the center to create a cone shape.
Get the filling and scoop a spoonful into the hollow and press the edges of the pastry together to lock. Repeat these for the rest, and line up all pastries on the tray.
When you’re done putting filling on all the dough pieces, bake the pastries for about 30 minutes.
When done, allow to cool for only a couple of minutes before sprinkling them with confectioner’s sugar. Serve immediately.
#Sfogliatella, #ItalianCooking, #ItalianRecipes
Credit to Nonnabox for the inspiration
Buon Appetito!
Dr. Infanti has been providing chiropractic services in the Annapolis community since 1995. Born in Newark and raised in Brick, New Jersey, Dr. Infanti received his undergraduate degree from Rutgers University in 1989 and his Doctor of Chiropractic degree from Los Angeles College of Chiropractic in 1994.
Dr. Infanti has received additional certifications in Active Release Technique, Graston Technique, Kinesiology Taping, Dry Needling and the Treatment of Golf Related Injuries from Professional Sports Care (Sponsored by the PGA Tour) and Titleist Performance Institute.
Dr. Infanti was asked in 2008 to be a part of the PGA Tour Medical Staff and has since worked over 25 professional golf events including the past 4 U.S. Opens.
Dr. Infanti is also the team chiropractor for 3 Baltimore Oriole affiliates, the Aberdeen Ironbirds, Delmarva Shorebirds and Frederick Keys. He also works with the Washington Spirit, a professional women’s soccer team.
Sports Chiropractic Bio
Golf
Dr. Infanti has had the good fortune of being a part of the Medical Staff of the PGA Tour since 2008. He has worked over 25 professional golf events including the last four U.S. Opens (2011-2014). Dr. Infanti has attained the highest level of certification (Medical Level III) from Titleist Performance Institute and also from the PGA Sponsored Professional Sports Care on the Treatment of Golf Related Injuries.
Baseball
Dr. Infanti has worked as Team Chiropractor for three of the Baltimore Orioles minor league teams. He has worked with the Aberdeen Ironbirds (Short Season A-Ball) since 2012, the Frederick Keys (High A-Ball) since 2013, and the Delmarva Shorebirds (Low A-Ball) since 2014.
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