Turkuaz Kitchen Italian Sfogliatelle is made with all-purpose flour, water, honey, salt, vegetable shortening, milk, sugar, semolina flour, egg yolks, orange zest, cinnamon, candied orange peel, vanilla extract, ricotta cheese, and powdered sugar. This traditional Italian Sfogliatelle recipe creates a delicious dessert that takes about 15 hours to prepare and can serve up to 18 people.
Turkuaz Kitchen Italian Sfogliatelle Ingredients
For the Dough:
- 520g (4 cups) all-purpose flour
- 220g (1 cup) water, more if needed
- 30g (2 tablespoons) honey
- ¼ teaspoon salt
- 200g (1 cup) vegetable shortening
For the Filling:
- 440g (2 cups) milk
- 165g (¾ cup) sugar
- ¼ teaspoon salt
- 145g (¾ cup) semolina flour
- 2 egg yolks
- 1 tablespoon orange zest
- ¼ teaspoon cinnamon
- 80g (1/3 cup) diced candied orange peel
- 1 teaspoon vanilla extract
- 454g (16 oz) ricotta cheese
For Garnish:
- Powdered sugar
How To Make Turkuaz Kitchen Italian Sfogliatelle
- Prepare the Dough: In a medium bowl, combine 520g (4 cups) all-purpose flour, 220g (1 cup) water, 30g (2 tablespoons) honey, and 2g (¼ teaspoon) salt. Stir until tough, adding water if dry. Cover and rest for 25-30 minutes. On a surface, knead for 5-7 minutes until smooth; cover and rest again for 20-30 minutes. Roll into a log, divide into four, and flatten each into an oval. Thin with a pasta roller, roll around a pin, grease, and refrigerate overnight.
- Make the Filling: In a saucepan, heat 440g (2 cups) milk, 165g (¾ cup) sugar, and 2g (¼ teaspoon) salt to a boil. Add 145g (¾ cup) semolina, stirring until thick. Cool slightly. Mix in 2 egg yolks, 1 tablespoon orange zest, ¼ teaspoon cinnamon, 80g (1/3 cup) diced candied orange peel and 1 teaspoon vanilla extract. Blend in 454g (16 oz) ricotta until smooth and set aside.
- Bake: Preheat the oven to 200°C (400°F). Line baking sheets with parchment. Remove dough from the fridge, cut into slices, and shape each into a cone. Fill with the ricotta mixture, seal, and place on sheets. Bake for 20-25 minutes until golden. Let cool and dust with powdered sugar.
Recipe Tips
- Roll Dough Thinly: Ensure you roll the dough very thin, nearly translucent if possible, to achieve the signature flaky layers of the sfogliatelle.
- Chill Thoroughly: Allow the dough to rest in the refrigerator overnight. This step is crucial for the fat to solidify, which helps create the pastry’s layers during baking.
- Mix Filling Smoothly: When preparing the filling, mix until it is very smooth and free of lumps for the best texture in your final pastry.
- Seal Edges Well: Make sure to press the edges of the dough firmly together after filling to prevent the filling from leaking out during baking.
- Monitor Oven Temperature: Keep an eye on your oven temperature and adjust if necessary, as an accurate 200°C (400°F) is key for getting that perfect golden crust.
How To Store Italian Sfogliatelle
To keep Italian Sfogliatelle fresh, place them in an airtight container and store them in the refrigerator. They will stay good for up to 3 days.
If you want to keep them longer, you can freeze them. Wrap each pastry individually in plastic wrap, then put them in a freezer-safe bag or container. They can be frozen for up to 2 months.
How To Reheat Leftover Italian Sfogliatelle
To reheat leftover Sfogliatelle, preheat your oven to 175°C (350°F). Place the pastries on a baking sheet and cover them loosely with foil to prevent them from browning too much. Heat for about 5-10 minutes or until they are warm throughout
Italian Sfogliatelle Nutrition Facts
Serving Size: 1 pastry (126g)
- Calories: 442
- Total Fat: 17g
- Saturated Fat: 8g
- Cholesterol: 25mg
- Sodium: 135mg
- Potassium: 0mg
- Total Carbohydrate: 26g
- Dietary Fiber: 2g
- Sugars: 31g
- Protein: 9g
Try More Turkuaz Kitchen Recipes:
- Turkuaz Kitchen Chocolate Lava Cake
- Turkuaz Kitchen Blueberry Swirl Loaf
- Turkuaz Kitchen Pistachio Chocolate Cookies
- Turkuaz Kitchen Chocolate and Vanilla Crepes
Turkuaz Kitchen Italian Sfogliatelle
Description
Turkuaz Kitchen Italian Sfogliatelle is made with all-purpose flour, water, honey, salt, vegetable shortening, milk, sugar, semolina flour, egg yolks, orange zest, cinnamon, candied orange peel, vanilla extract, ricotta cheese, and powdered sugar. This traditional Italian Sfogliatelle recipe creates a delicious dessert that takes about 15 hours to prepare and can serve up to 18 people.
Ingredients
For The Dough:
For The Filling:
For Garnish:
Instructions
- Prepare the Dough: In a medium bowl, combine 520g (4 cups) all-purpose flour, 220g (1 cup) water, 30g (2 tablespoons) honey, and 2g (¼ teaspoon) salt. Stir until tough, adding water if dry. Cover and rest for 25-30 minutes. On a surface, knead for 5-7 minutes until smooth; cover and rest again for 20-30 minutes. Roll into a log, divide into four, and flatten each into an oval. Thin with a pasta roller, roll around a pin, grease, and refrigerate overnight.
- Make the Filling: In a saucepan, heat 440g (2 cups) milk, 165g (¾ cup) sugar, and 2g (¼ teaspoon) salt to a boil. Add 145g (¾ cup) semolina, stirring until thick. Cool slightly. Mix in 2 egg yolks, 1 tablespoon orange zest, ¼ teaspoon cinnamon, 80g (1/3 cup) diced candied orange peel and 1 teaspoon vanilla extract. Blend in 454g (16 oz) ricotta until smooth and set aside.
- Bake: Preheat the oven to 200°C (400°F). Line baking sheets with parchment. Remove dough from the fridge, cut into slices, and shape each into a cone. Fill with the ricotta mixture, seal, and place on sheets. Bake for 20-25 minutes until golden. Let cool and dust with powdered sugar.
Video
Notes
- Roll Dough Thinly: Ensure you roll the dough very thin, nearly translucent if possible, to achieve the signature flaky layers of the sfogliatelle.
- Chill Thoroughly: Allow the dough to rest in the refrigerator overnight. This step is crucial for the fat to solidify, which helps create the pastry’s layers during baking.
- Mix Filling Smoothly: When preparing the filling, mix until it is very smooth and free of lumps for the best texture in your final pastry.
- Seal Edges Well: Make sure to press the edges of the dough firmly together after filling to prevent the filling from leaking out during baking.
- Monitor Oven Temperature: Keep an eye on your oven temperature and adjust if necessary, as an accurate 200°C (400°F) is key for getting that perfect golden crust.