Do you want to find out the recipe for the puff pastry (smooth)? Here's how to prepare this tasty Neapolitan dessert!
After talking to you about the exquisite frittatas, let's move on to the pastry sfogliatella, a typical dessert of the noble art of confectionery crafts Neapolitan; a custom that is repeated every day in Naples and that gladdens the days of the Neapolitans with his perfume and his unmistakable goodness.
The sfogliatella frolla is always accompanied by the curly sfogliatella.
The choice between the two is difficult, but in our section we will explain step by step the preparation of both desserts. This week we start with the shortbread pastry: soft sweetness of short pastry stuffed with ricotta, semolina and candied fruit.
Ingredients
The dough for the sfogliatelle frolle in pastry shops is called "Short pastry" and is realized with:
- 500 grams of flour
- 200 gr of lard or butter
- 175 grams of sugar
- 1 dl of water
- 2 packets of vanilla
- 4 medium eggs
For the stuffing:
- 500 gr semolina
- 1 lt of water
- 25 gr salt
- 250 gr fresh ricotta
- 3 fresh eggs
- 250 gr powdered sugar
- 3 eggs
- 100 gr of candied fruit in cubes
- 2 essences of orange flowers
- 1 pinch of cinnamon
Preparation
Start with the preparation of the shortbread: work all the ingredients but do not mix them too much (the complete processing will take place only when you have to roll out the dough before stuffing it). Create a ball, wrap it in a sheet of transparent film and let it rest in a dry place, or better if in the fridge (it is preferable to prepare it the day before).
Cook the semolina over a soft fire with water and salt. Always mix and leave on fire for 3 or 4 minutes. Also in this case it is advisable to prepare the day before to let the mixture rest (once cooled) in the refrigerator.
The day after, add the ricotta, icing sugar, eggs, candied fruit, the essence of orange blossom and cinnamon. Mix everything until the mixture is homogeneous.
Make some shortcrust balls of the same size and spread them forming circumferences with the help of a coppapasta. Place two tablespoons of dough on the middle of the shortcrust discs and close them all with the same number of discs. Close well (to make sure that the frolle is closed well you can also use milk that you will spread with a brush on the outer surface of the discs before joining the two parts).
Place the sfogliatelle on a baking sheet lined with parchment paper and cook to 200 ° for 20 minutes. Leave another 5 minutes if the shortcuts are not yet well imbiondite.
Take them out of the oven and leave them rest for 10 / 15 minutes. Dust of icing sugar and enjoy these delicacies!
In grimace 'and sfogliatelle do 39! In the famous film by Lodovico Gasparini, played by Lello Arena e Massimo Troisi It is entitled "No thanks coffee makes me nervous" , a fanatic of Neapolitan traditions and customs writes on the blackboard:
"Napule holds three beautiful things: o 'sun, a' pizza and a 'sfogliatella!".
Photo Credits | second photo
