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Sfogliatelle Ricce Siciliane
Indulge in the exquisite delight of Sfogliatelle Ricce Siciliane, a traditional Italian pastry that embodies the very essence of Sicilian culinary artistry. With its beautifully flaky, layered exterior that mimics the delicate petals of a flower, each bite reveals a luscious filling of creamy ricotta, sweetened with sugar and spiced with aromatic cinnamon and a hint of vanilla. This pastry, often enjoyed during festive celebrations, is not just a treat for the taste buds but also a feast for the eyes, evoking the sun-soaked streets of Sicily where it originated. Whether served at a family gathering or a special occasion, Sfogliatelle promises to transport you to a world of Italian elegance and flavor.
Servings: 12
Ingredients
- All-purpose flour
- 3 cups
- Salt
- 1/2 teaspoon
- Unsalted butter
- 1 cup, softened
- Cold water
- 1/2 cup
- Ricotta cheese
- 1 1/2 cups, drained
- Granulated sugar
- 3/4 cup
- Egg yolks
- 2
- Vanilla extract
- 1 teaspoon
- Ground cinnamon
- 1 teaspoon
- Powdered sugar
- for dusting
Instructions
- In a large bowl, combine the all-purpose flour and salt. Add the softened unsalted butter and mix using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Gradually add the cold water, mixing until the dough comes together. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour to relax the gluten, which will make rolling easier.
- On a lightly floured surface, roll out the chilled dough into a thin rectangle, about 1/8 inch thick. Starting from one short end, roll up the dough tightly into a log to create distinct layers. Wrap in plastic wrap and refrigerate for at least another hour.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the ricotta cheese, granulated sugar, egg yolks, vanilla extract, and ground cinnamon until the mixture is smooth and creamy.
- Remove the chilled dough log from the refrigerator and slice it into 1/2-inch thick rounds. On a lightly floured surface, roll each slice into a thin circle, approximately 5 inches in diameter.
- Place a generous spoonful of the ricotta filling in the center of each circle. Carefully fold the dough over the filling and press the edges firmly to seal. For a decorative touch, crimp the edges with a fork.
- Arrange the filled pastries on the prepared baking sheet and bake for 15-20 minutes or until they are golden brown and puffed.
- Let the pastries cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Before serving, dust the cooled pastries generously with powdered sugar for a beautiful finish.
Dietary Information
Servings: 12 • Dish Type: Dessert • Prep Time: 1 hour 30 minutes (plus chilling time) • Cook Time: 20 minutes • Calories: 320 • Fat: 15g • Carbs: 40g • Protein: 6g • Sodium: 150mg • Sugar: 10g
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