The “sfogliatella” is a traditional recipe of the Neapolitan bakery. After showing the preparation of the dough, Master Pastry Chef Sabatino Sirica reveals the secret of the “sfogliatella riccia” stuffing.
Ingredients
500g cooked semolina
700g Roman ricotta cheese
400g sugar
6 eggs
300g orange and citron peels
Spices (cinnamon, vanilla, grated orange)
For the cooked semolina: boil 1/2l of water with 20g salt, then add 150g semolina. Let it cool. Add 1/2kg of Roman ricotta cheese, sugar, eggs and the orange and citron peels.
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And break it for inside for the end !
Super
Due to COVID-19, all the pastry shops in Napoli are closed and I've been craving my favorite sfogliatella riccia for weeks! I now appreciate how much time goes into making these and I can't wait to have more when the bakeries open back up <3
BEAUTIFUL THANK YOU
The pope of pastry dough. 😉
CAN I SUB PUFF PASTRY DOUGH
BRAVO E CHIARISSIMO, COMPLIMENTI
this is great! It's a shame here in US most bakery shops use frozen sfogliatella and it doesnt taste all that great. I'm sure these are delicious!