Today I share with you a super delicious recipe, the Neapolitan sfogliatella frolla. How can you not love Neapolitan desserts?
The sfogliatella frolla is one of the most loved and representative desserts of the Neapolitan pastry tradition. With its shell shape and creamy and aromatic filling, it conquers palates of all ages. But what makes it so special? The base of the sfogliatella frolla is a crumbly and fragrant shortcrust pastry, made with butter, sugar, eggs and flour.
The heart of the sfogliatella is a filling made with ricotta, semolina, candied fruit and aromas such as cinnamon and vanilla. The characteristic shell shape makes the sfogliatella an elegant and inviting dessert.
The perfect combination of the crunchiness of the shortcrust pastry and the softness of the filling creates a unique taste experience.
Visit also my site of recipe in italian language I Sapori di Ethra you can find, for example, more idea to prepare in your kitchen
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Ingredients
For the filling
Tools
Steps
Let’s start preparing the shortcrust pastry. In a bowl, combine the butter and sugar
Start working and combining the two mixtures well.
Pour the flour with a pinch of ammonia on the side.
Insert the egg in the center and work the egg with the butter and sugar first and gradually bring the flour towards the center.
Work it quickly until you obtain a smooth dough.
Cover with cling film and leave to rest in the fridge for 30 minutes.
Now let’s take care of the filling. Grate the lemon and orange peel and set aside.
Put the water and salt in a saucepan.
Pour in the semolina.
and stir well until everything is slightly compacted and you will notice the patina on the bottom of the saucepan.
Leave to cool to room temperature in the saucepan. Transfer to a bowl and leave in the fridge covered with cling film.
Once cold, place in a bowl and gradually add the ricotta.
Work and smooth everything out.
At this point add the aromas, i.e. vanilla, cinnamon, grated lemon and orange peel and finally the candied citron and orange.
Combine everything and place in a piping bag with a loose opening.
At this point take the pastry and divide it into 10 pieces of 60 g. Work each piece to make the pastry smoother and more elastic.
Roll it out with a rolling pin.
Using the piping bag, insert a generous amount of semolina and ricotta filling.
Close, removing the air that forms inside
and use a pastry cutter to remove the excess.
Brush well with beaten egg and a pinch of salt
Bake in a static oven at 180° for 20 minutes. Allow to cool slightly and when ready to serve, sprinkle with icing sugar
Varied doses for servings