Lazy Sfogliatelle From Puff Pastry

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Lazy Sfogliatelle From Puff Pastry

These easy sfogliatelle are so simple to make! They have the same ricotta filling of original sfogliatelle and a no-fuss puff pastry shell.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: Italian

Servings: sfogliatelle

Calories: 331kcal

Author: Svi

Ingredients

Lazy Sfogliatelle Shells

4 sheets ready to use puff pastry

Sfogliatelle Cream

1 lb full fat ricotta cheese (450 grams)
2 cups milk
¾ cup semolina flour (140 grams)
½ cup sugar (110 grams)
¼ cup candied orange peel
1 egg
½ teaspoon ground cinnamon
1 tablespoon vanilla extract
1 tablespoon orange blosson water
¼ teaspoon salt
2 oz butter (optional, see notes)

Instructions

Sfogliatelle Cream

In a stove-top pot add milk, salt, sugar and butter (optional, see notes).
Stir well and bring the mixture to boil.
2 cups milk, ½ cup sugar, ¼ teaspoon salt
Constantly stirring, slowly add semolina flour. Continue whisking to avoid formation of the lumps and cook for 5 minutes. Let cool completely.
¾ cup semolina flour
In a food processor add cooked semolina, ricotta and an egg. Pulse a few times until smooth and even texture. If you don’t have a food processor just use a hand-hold or standing mixer.
1 lb full fat ricotta cheese, 1 egg
Add chopped candied oranges, cinnamon and vanilla extract and orange blossom water (optional). Mix well and set aside until ready to use.
¼ cup candied orange peel, ½ teaspoon ground cinnamon, 1 tablespoon orange blosson water, 1 tablespoon vanilla extract

Make Sfogliatelle Shells With Puff Pastry

Preheat the oven to 355F (180C).
Start by dividing puff pastry dough in 6 rectangles. If it’s too hot where you work with the dough work with 1-2 pieces of dough at a time and keep the rest in the fridge or in the freezer.
4 sheets ready to use puff pastry
Place small puff pastry rectangle short side facing you.
Make long slit cuts with a small sharp knife on the bottom half of the dough (about 6 cuts) leaving both sides intact.
Holding gently the top sides of the rectangular fold them over.
Place a spoonful of ricotta cream in the middle.
Fold sides of the puff pastry making them slightly overlap.
Using your fingers press gently to seal the bottom and center of the pastry.
Flip over and place on a baking sheet lines with parchment paper.
Repeat the process with the rest of the rectangles.
Make sure to leave enough space between sfogliatelle when arranging them on a baking sheet.
Bake in preheated to 355F (180C) oven for 25-30 minutes or until nice golden color.
Let cool and dust with confectioners sugar.

Notes

If you cannot find full fat ricotta use the best quality ricotta you can find and add butter to the pot together with milk as indicated in the recipe.

Nutrition