Sfogliatelle (Ricotta Pastry)

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 teaspoon salt
• 4 tablespoons ice water
• 16 oz ricotta cheese, drained
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• Zest of one lemon
• 1/4 teaspoon cinnamon
• 1 egg beaten with 1 tablespoon water (for egg wash)

Steps

1. 1 In a food processor, pulse flour, butter, and salt until crumbly. Add ice water until dough forms a ball; chill.
2. 2 In a bowl, mix ricotta, sugar, vanilla, egg, lemon zest, and cinnamon until smooth.
3. 3 Roll out chilled dough into a large circle. Cut into 8 wedges.
4. 4 Place a spoonful of ricotta filling at the wide end of each wedge.
5. 5 Roll each wedge from the wide end into a snail shape, sealing the edge with water.
6. 6 Place pastries on a parchment-lined baking sheet.
7. 7 Brush with egg wash.
8. 8 Bake at 375°F for 25 minutes, or until golden brown.

Equipment

• Food processor
• Baking sheet
• Parchment paper

Variations

• Add a teaspoon of orange zest to the filling for a citrus twist.
• Incorporate chocolate chips into the ricotta for a richer flavor.

Substitutions

• Use part-skim ricotta for a lighter option.
• Substitute almond extract for vanilla for a nutty flavor.

Pairings

• Serve alongside biscotti for a classic Italian experience.
• Accompany with a glass of Moscato d'Asti.

Nutrition

Tips

• Ensure the ricotta is well-drained to avoid a soggy pastry.
• Chill the pastries for 15 minutes before baking for easier handling and flakier crusts.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 5 minutes.

Freezing: Freeze unbaked pastries for up to 1 month. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a drizzle of honey or a sprinkle of powdered sugar.
• Pair with a cup of strong coffee or espresso.

FAQ