Benvenuti to Tutti! It is no secret that Italian pastry is full of incredible recipes. The puff pastry and sweet and creamy fillings are the main stars in this country that is characterized by excellence in all areas of gastronomy.
Today I bring you an Italian classic: the Sfogliatlla. This is one of the most consumed Italian invoices even outside their country of origin. It is important to say that its preparation is a true work of art, it demands patience and ability from the pastry chef, or from whom it seeks to make this recipe.
We know that this is a community of committed and daring people so, in addition to telling them many sympathetic things and giving them many data on the traditional Sfogliatlla we also pass them an impervisable and easy recipe for this delight.
About the Sfogliala
The Sfogliatella is an exquisite delicacy of Italian pastry. He has gained fame for his elaborate texture and his irresistible flavors. This cake is distinguished by its characteristic puff pastry and can adopt various shapes and fillings.
One of the most appreciated variants is Sfogliatella's recipe with pastry cream , a delicious combination that combines the richness of the cream with the crunchy texture of the dough layers.
In the context of Italian invoices , the Sfogliatella stands out as an elegant and sophisticated option . These invoices, known for their variety and exquisite, are an integral part of the Italian pastry tradition.
Preparation of the Sfogliatella: art and tradition in each layer
The artisans highlight the traditional Sfogliatella for its manual elaboration and its meticulous recipe that has been transmitted from generation to generation. This cake is made up of multiple thin and crispy dough layers, thus creating its characteristic texture Sfogliata (puff pastry).
- The filling , usually contains a mixture of homemade chest or fresh ricotta, sugar, eggs and zest of citrus , which gives it a harmonious flavor and a unique softness. It can also be found as an Italian invoice with custard.
This delicious cake has become a symbol of Italian pastry , although each region has its own variant adapting the recipe to local ingredients and regional preferences. Although the recipe varies, the essence of the Sfogliatella always stands out for its balance between crunchy and creamy .
Discover the Sfogliatine: a miniature version of the Italian Sfogliatlla
The Sfogliatine is a small Sfogliatlla , delight of Italian pastry known for its exquisite puff pastry and its delicate taste. These snacks are the result of fine dough layers that are baked until a perfect crispy is achieved.
- Often, the Sfogliatine occurs in various forms, from elegant spirals to stylized leaves , and can contain stuffed ones such as nuts, chocolate or jam to add a touch of sweetness.
Their versatility and lightness make them an ideal accompaniment for might or coffee , highlighting the Italian pastry mastery in creating delicacies that conquer the senses with their elegance and distinctive taste.
Keeping freshness: guide to store the sfogliatella
To conserve the Sfogliatella and maintain its freshness and characteristic texture, it is crucial to follow certain steps.
After making this recipe it is advisable to store them in a hermetic container to protect them from air and humidity . Avoid cooling, since moisture could affect the puff pastry of the dough.
- The ideal is to save them in a cool and dry place , away from direct heat sources that could soften them. To consume them in a short term, the ambient temperature is sufficient.
To prolong their useful life, freeze them individually making sure to wrap them properly to avoid the formation of ice crystals that may affect the texture. When defrosting, do it slowly in the refrigerator to preserve its integrity.
Curiosities and secrets: exploring the history and variants of the Sfogliatlla
It is said that the Sfogliatella has its roots in the monastic tradition . The original recipe would have been created by monks at some point during the seventeenth century in the monastery of Santa Rosa, in Conca Dei Marini, Italy.
- Regional varieties : throughout Italy, especially in the Campania region, it has various variants. The best known is rich, with its characteristic shell form, but there are also smaller and elongated versions called frolla.
- Pastry icon : Sfogliatella is considered one of the jewels of the Italian pastry. Its meticulous preparation and the unique combination of puff pastry and creamy fillings make it an icon of the pastry mastery.
- Religious celebration : It is often associated with the celebration of Santa Rosa de Lima, Patroness of Latin America and the Philippines, whose holiday is celebrated on August 30. It is common for Italian pastries to prepare Sfogliatlle especially for this occasion.
Although the traditional Sfogliala is appreciated in its place of origin, some creative chefs in other parts of the world have experienced with new flavors and presentations , introducing chocolate variants, fruits and other innovative ingredients.
Follow on Instagram ( here )
and on YouTube that I upload new recipes every week ( click here )
Sfogliatella recipe
Yield : 12 portions
Preparation time : 4 hours
Ingredients
For the mass:
- 2 cups of flour of all use
- 1 cup of water
- 1/2 teaspoon of salt
- 1 cup of butter, cold
For filling:
- 2 ricotta cups
- 1/2 cup of sugar
- 1 egg
- Limon zest
- 1 teaspoon vanilla extract
How to do error -proof Sfoglia.
- In a bowl, mix flour, water and salt to form a homogeneous dough that is soft but not sticky. Refrigerate for 30 minutes.
- Extend the dough on a floured rectangle surface. Distribute the cold butter in the center, fold the ends of the dough on the butter and seal the edges pressing gently to prevent the butter from escaping.
- Stretch the dough in the form of rectangle and fold it into three parts, like an envelope. Refrigerate 30 minutes and repeat this process three times to create multiple layers.
- For filling, mix the ricotta, sugar, egg, lemon zest and vanilla extract until you get a homogeneous mixture.
- Extend the dough finely and cut it into circles. Place a spoonful of filling in the center of each circle and fold the dough in the form of a shell.
- Bake: Bake at 180 ° C for 20-25 minutes or until golden brown. Verify cooking making sure the surface is crispy and golden. Sprinkle with impalpable sugar and serve at room temperature.
