If you’ve been in Naples time go and now you’ve been missing that delicious taste that only Neapolitan sfogliatelle have…it’s time for you to prepare them yourself! Natural ingredients for an excellent result! Let’s see together how to bake them…
For the pastry
125 gr of butter
125 gr of sugar
250 gr of flour
1/2 bag of vanillin
50 gr of eggs
For the stuffing
250 gr of water
75 gr of semolina
250 gr of ricotta
125 gr of sugar
60 gr of eggs
50 gr of candied orange
1 egg for brushing
First of all prepare the pastry: equip yourself with a high bowl and with a whisk mix the sugar with the butter. Once you get a cream, add half an orange zest and half a lemon zest with a sachet of vanilla and mix. Then add the flour and an egg.When the dough is homogeneous, take a tray and roll out the dough. Cover with cling film and leave it in the fridge for 4 hours.
In the meantime, let’s prepare the filling. In a saucepan, put the water to boil and add the semolina. Mix well so as not to form lumps and salt the water a little. When you have obtained the dough, set aside and let cool. In a bowl pour the cooled semolina with the candied fruit and mix. Gradually add the ricotta and,when it is well blended, add the sugar, an egg, half a lemon zest. Mix everything and leave to rest.
After 4 hours with the shortcrust pastry, make a loaf and cut into balls. Roll them out and fill them with the dough. Close the sides well and place them in a tray (with parchment paper) covered with plastic wrap. Store them in the fridge overnight. Before putting the puff pastries in the oven, brush with egg yolk. For cooking, preheat the phono to
225 ° and cook for 18/20 minutes.
AT this this point, your neapolitan sfogliatelle will be ready! Let them set and then… eat them all!
In partership with Tourist in Naples