Sfogliatelle Ricce Siciliane

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Sfogliatelle Ricce Siciliane

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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

  1. 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.
  2. 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.
  3. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to relax the gluten, which will make rolling easier.
  4. 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.
  5. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  6. 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.
  7. 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.
  8. 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.
  9. Arrange the filled pastries on the prepared baking sheet and bake for 15-20 minutes or until they are golden brown and puffed.
  10. Let the pastries cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  11. 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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