Sfogliatelle Ricce Recipe - Allrecipes.com
Sfogliatelle Ricce Recipe
  • READY IN 6+ hrs

Sfogliatelle Ricce

Recipe by  

"I searched high and low for a recipe for this delicious pastry, originally prepared only for the aristocratic Renaissance set in Italy. There are only a few recipes online in English, and they assume you know quite about bit about baking or were just wrong. I've tried to simplify the process. It's a challenging recipe that requires a lot of time and some special techniques. Don't be upset if you don't get it right the first time. NOTE: The dough is a formula, so the ingredient measures are weights. It matters. The rest is less critical, so I used volumes."

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Ingredients Edit and Save

Original recipe makes 16 pastries Change Servings
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  • PREP

    1 hr
  • COOK

    30 mins
  • READY IN

    6 hrs 30 mins

Directions

  1. Mix bread flour, 5 1/3 ounces semolina flour, and kosher salt together in a large bowl; add water and honey and mix. The dough will be very dry, like pasta. If there is still dry flour after a few minutes of mixing, add up to 2 teaspoons more water to ensure all the flour is moistened.
  2. Turn dough onto a counter. Knead a few minutes until the dough is smooth, firm, and not tacky. While firm, the dough must also be workable. Divide the dough into four pieces and flatten. Cover dough with plastic wrap when not working with it. Run each piece through a pasta machine on its widest setting a dozen or so times, folding in half and rotating the sheet 45 degrees each time (see Cook's Note). Dust with flour very sparingly, only if needed to prevent tearing. Repeat with all four pieces. Wrap dough in plastic wrap and refrigerate for 2 hours.
  3. Blend ricotta cheese in a food processor until smooth. Boil 1 cup of water and stir in the sugar. Sift in the semolina, whisking to avoid clumping. It will immediately thicken up. Reduce heat to low, fold in the ricotta, and cook for another 2 minutes, stirring constantly.
  4. Remove pan from heat and return filling to food processor. While processor is running, add egg yolks, one at a time, until fully combined. Add vanilla, cinnamon, and candied orange peel and pulse to mix. Transfer filling to a bowl. Cool to room temperature, cover with plastic wrap, and refrigerate.
  5. Divide each dough piece into four pieces. Cover dough with plastic wrap. Place clean kitchen towels over a work surface. Lay each sheet of dough on the towels while you roll out the remaining sheets.
  6. Run each piece through the pasta machine on progressively smaller settings until dough is as thin as possible. After running it through the pasta machine, stretch each sheet as wide as you can without tearing. Dough sheets should stretch to three times their original width and be so thin you can see through it.
  7. Place a sheet of parchment paper on a work surface. Melt butter and lard. Place the first sheet of pastry on the parchment. Brush the dough with the butter-lard mixture. Lay the second sheet above the first, overlapping a half-inch or so. Roll the sheets up into a tight cylinder, leaving about an inch to overlap the next sheet. Lay the third dough sheet on the parchment, overlapping the second sheet, and brush with the butter mixture. Continue rolling up the log of dough, repeating until all the dough pieces are brushed with the butter mixture and rolled up. Wrap dough log in the parchment sheet and wrap entirely with plastic wrap; refrigerate for 2 hours.
  8. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place filling mixture in a pastry bag or a 1 gallon zipper bag with the corner snipped off.
  9. Cut cylinder of dough into half-inch slices; you should have 16 to 20 pieces. Holding the dough in both hands, use your thumbs to flatten the dough piece from the center outwards. Form flattened slice into a cone shape. Pipe filling into center, close partially, and repeat with remaining dough and filling.
  10. Bake in preheated oven until dough turns golden brown and starts to "peel" back from the pastries, 20 to 30 minutes. You can baste the pastries a couple of times with the leftover butter and lard mixture during baking, if you like. Dust with confectioners' sugar before serving.
Kitchen-Friendly View

Footnotes

  • Cook's Notes:
  • This recipe is all about the dough. I use King Arthur® Bread Flour and Bob's Red Mill® Semolina Flour. It's important that you feed the dough through the pasta machine one way, fold it, turn it 45 degrees, then put it through again, as you're really kneading the dough the first number of times you put it through the machine on the widest settings, before resting the dough.
  • You may substitute finely chopped candied lemon peel or citron instead of the orange peel, if you prefer. You can also make your own candied citrus peel.
  • The cone should be shaped like a clamshell, and doesn't need to be closed. The filling won't run. It really helps to have some experience making homemade pasta before you try this recipe. The recipe isn't really something that most people would try at home, and for good reason...it's quite difficult and labor-intensive to get it right.
  • Eat them while they're still warm! They reheat "okay" in a 350 degree F oven (175 degrees C) for 10 minutes.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the butter and lard for brushing. The actual amount of the fat consumed will vary.
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Reviews More Reviews

Jan 23, 2014

A couple of notes: I love how allrecipes cleaned up my recipe! They changed a couple of minor things, though, which I understand. Steps 5 and 6 in the directions are a little different that I would do it too, thought it might work as described. However you do it, always keep the dough covered when not working it to keep it from drying. A very light dusting of flour (I just brush the sheets with a flour-covered hand) will keep the sheets from sticking to each other) The way I make the dough roll is just to roll all the dough through the machine til very thin, then one at a time, stretch the dough from one end, brushing with fat and rolling until I get to the end, then start the next piece, overlapping them just enough to keep the sheets together. This way, the dough doesn't dry out. Either way, you should be able to stretch the dough to at least twice the width it was as a sheet after its last trip through the pasta machine.

 
Feb 08, 2014

I can buy sfogliatelle ricce from the Italian bakeries where I live, which are made like this recipe. I have to admit that I am not a fan of the baked ricotta filling after having tasted the American version of the sfogliatelle, the lobster tail at Mike's Pastry in Boston. I have searched high and low and cannot find a lobster tail locally, so I resorted to making my own and used this recipe for the dough. The difference between the traditional sfogliatelle ricce and the lobster tail is that the lobster tails are not filled and baked with the ricotta filling, but are instead filled and baked with pate a choux (eclair paste)in order to expand and elongate their shape, which will resemble a lobster's tail. Then, after they cool, they are injected with a creamy filling that is basically diplomat cream (pastry cream mixed with whipped cream). I can vouch for the quality of the dough in this recipe, but I did not use the ricotta filling, so I cannot comment on that. I definitely had to add more water, even more than the recommended 2 teaspoons to get the correct consistency. After forming the shells, I filled them with choux paste and baked at 425 F for 10 minutes and at 375 for 10 more minutes. The choux paste forms a hollow cavity that can be filled with anything you desire. I do recommend the diplomat cream, but would try others in the future, such as sweetened mascarpone and whipped cream with chocolate and cherries; a chocolate diplomat cream; or a hazelnut cream.

 

3 Ratings

Jan 23, 2014

YEAH! This is exactly the kind of complicated, multi-step, can't-find-locally kind of recipe I totally geek out on. First off, this was really fun to make. When I sliced into the dough log after it chilled, I exclaimed, "COOL!" because it looked like a big fat leek, with all the dough layers visible. I used homemade candied orange peel--with a recipe this fancy, why go halfway? I also don't think I stretched the dough enough after rolling it through the pasta machine. Oh: and rather than rolling the dough immediately after mixing it in the Kitchenaid, I wrapped it in plastic and let it sit on the counter while I made the filling. I did use the extra 2 teaspoons of water and the dough was still very tight; I wanted to give the flour time to absorb the moisture. When I did roll it out, it had a lovely, plastic texture. Like I said, my dough wasn't thin enough because the pastries were very, very crunchy--like the edge of the lasagna noodle that sticks up and gets dried out during baking. It wasn't unpleasant--but I wanted it to be thinner, more tender, like phyllo or strudel pastry. While I should probably just make the recipe again and see what happens, I also think I'd like to try adding just an ounce of fat to the dough to make it more extensible and tender. I didn't use all of the butter-lard mixture, and I some filling left over, which I froze and plan to use in breakfast pastries or for a yeasted coffeecake or something. Thanks for this great-tasting project!

 

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Nutrition

  • Calories
  • 331 kcal
  • 17%
  • Carbohydrates
  • 39.9 g
  • 13%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 15.3 g
  • 24%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 272 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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