Teresa's Recipes
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.
Ingredients
- 3 cups All-purpose flour
- 1/2 teaspoon Salt
- 1 cup, softened Unsalted butter
- 1/2 cup Cold water
- 1 1/2 cups, drained Ricotta cheese
- 3/4 cup Granulated sugar
- 2 Egg yolks
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- for dusting Powdered sugar
Dietary Notes
- 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
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.
Tips
- For a twist, consider adding orange or lemon zest to the ricotta filling for a citrusy brightness.
- Ensure the ricotta is well-drained; excess moisture can make the filling too runny.
- These pastries can be made ahead of time and frozen before baking. Just bake them straight from the freezer, adding a few extra minutes to the baking time.