Sfogliatelle Ricce: A Step-by-Step Guide to Mastering the Neapolitan Shell
Sfogliatelle ricce, those iconic shell-shaped pastries from Naples, Italy, are a true testament to the art of pastry making. Their crispy, flaky layers, filled with a sweet and citrusy ricotta mixture, offer a delightful explosion of textures and flavors that have captivated food lovers for centuries. While they might seem intimidating to make at home, with a little patience and attention to detail, you can recreate this Neapolitan masterpiece in your own kitchen. This comprehensive guide will walk you through each step, providing detailed instructions and helpful tips to ensure your sfogliatelle ricce are a resounding success.
A Brief History of Sfogliatelle
The history of sfogliatelle dates back to the 17th century in the convent of Santa Rosa da Lima, located on the Amalfi Coast. Legend has it that a nun, Sister Clotilde, created the first sfogliatella by using leftover semolina cooked in milk, adding dried fruit and sugar. The unique shell shape, resembling a monk’s cowl, became its defining characteristic. Later, in the 19th century, a pastry chef named Pasquale Pintauro in Naples perfected the recipe, creating the sfogliatella riccia we know and love today. “Riccia” means curly, referring to the distinctive layers of pastry that form the shell.
Understanding the Key Components
Before diving into the recipe, let’s break down the key components of sfogliatelle ricce:
* **The Dough (Sfogliata):** This is the foundation of the pastry. It’s a simple dough made from flour, water, salt, and a touch of honey or sugar. The crucial element is the lamination process, where the dough is repeatedly rolled out and spread with lard or shortening, creating hundreds of thin layers.
* **The Filling (Ripieno):** The classic filling consists of ricotta cheese, semolina cooked in milk, candied citrus peel (orange and citron), sugar, eggs, and flavorings like vanilla, cinnamon, and orange blossom water. Some variations also include almond paste or ground almonds.
* **The Shaping:** Forming the sfogliatelle into their iconic shell shape requires practice and a specific technique. The dough is thinly rolled, filled, and then shaped to create the characteristic “lobster tail” appearance.
Recipe: Sfogliatelle Ricce (Yields approximately 12-15 sfogliatelle)
Ingredients:
**For the Dough (Sfogliata):**
* 500g (approximately 4 cups) all-purpose flour, plus extra for dusting
* 250ml (approximately 1 cup) lukewarm water
* 10g (approximately 2 teaspoons) salt
* 15g (approximately 1 tablespoon) honey or sugar
* 250g (approximately 1 cup) lard or vegetable shortening, softened
**For the Filling (Ripieno):**
* 250g (approximately 1 cup) fine semolina
* 500ml (approximately 2 cups) whole milk
* 250g (approximately 1 cup) ricotta cheese, drained well (preferably sheep’s milk ricotta)
* 200g (approximately 1 cup) granulated sugar
* 100g (approximately ½ cup) candied orange peel, finely chopped
* 50g (approximately ¼ cup) candied citron peel, finely chopped (optional)
* 1 large egg
* 1 large egg yolk
* 1 teaspoon vanilla extract
* ½ teaspoon ground cinnamon
* 1 tablespoon orange blossom water (optional)
**For Brushing:**
* 1 egg, beaten with 1 tablespoon milk or water
Equipment:
* Stand mixer (optional, but recommended)
* Large mixing bowls
* Rolling pin (preferably a long, thin one)
* Plastic wrap
* Pastry brush
* Baking sheets
* Parchment paper
Instructions:
**Part 1: Preparing the Filling (Ripieno)**
1. **Cook the Semolina:** In a medium saucepan, bring the milk to a simmer over medium heat. Gradually whisk in the semolina, ensuring no lumps form. Reduce the heat to low and cook, stirring constantly, until the semolina is thick and creamy, about 8-10 minutes. It should pull away from the sides of the pan. Remove from heat and let cool completely. This step is crucial; the semolina needs to be cold before mixing with the other ingredients.
2. **Combine the Filling Ingredients:** In a large mixing bowl, combine the cooled semolina mixture, ricotta cheese, sugar, candied orange peel, candied citron peel (if using), egg, egg yolk, vanilla extract, cinnamon, and orange blossom water (if using). Mix well until all ingredients are thoroughly incorporated and the mixture is smooth and creamy. Taste and adjust the sweetness if desired. Cover the filling and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
**Part 2: Making the Dough (Sfogliata)**
1. **Combine Dry Ingredients:** In the bowl of a stand mixer fitted with the dough hook attachment (or in a large mixing bowl if mixing by hand), combine the flour and salt.
2. **Add Wet Ingredients:** Gradually add the lukewarm water and honey (or sugar) to the dry ingredients, mixing on low speed (or by hand) until a shaggy dough forms. Increase the speed to medium and knead the dough for 8-10 minutes (or 12-15 minutes by hand) until it is smooth and elastic. The dough should be firm but not sticky. If it’s too dry, add a little more water, one teaspoon at a time. If it’s too sticky, add a little more flour, one teaspoon at a time.
3. **First Rest:** Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes, or up to 1 hour. This allows the gluten to relax, making the dough easier to roll out.
4. **Lamination Process:** This is the most important part of making sfogliatelle. Divide the dough into two equal portions. On a lightly floured surface, roll out one portion of the dough into a long, thin rectangle, about 1/8 inch thick. The thinner, the better.
5. **Spread the Lard:** Using a spatula or your hands, spread half of the softened lard (or vegetable shortening) evenly over the surface of the rolled-out dough. Make sure to cover the entire surface, leaving no gaps. Try to work quickly to prevent the lard from melting too much.
6. **Roll Up the Dough:** Starting from one of the long sides, tightly roll up the dough into a log. Pinch the seam to seal it. Wrap the log tightly in plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This allows the lard to solidify and create distinct layers.
7. **Repeat with the Second Portion:** Repeat steps 4-6 with the second portion of dough and the remaining lard. You will now have two logs of laminated dough, chilling in the refrigerator.
**Part 3: Shaping the Sfogliatelle**
1. **Remove from Refrigerator:** Remove one log of dough from the refrigerator. Let it sit at room temperature for about 10-15 minutes to soften slightly. This will make it easier to work with.
2. **Cut into Discs:** Using a sharp knife, cut the log of dough into 1-inch thick discs. You should get about 6-8 discs from each log.
3. **Flatten and Stretch:** On a lightly floured surface, flatten each disc with your palm. Then, using a rolling pin, roll each disc into a thin oval, about 4-5 inches long. The dough should be very thin and almost translucent. It’s okay if it tears a little, as the layers will help to hold it together.
4. **Shape the Shell:** This is where the technique comes in. Hold the oval of dough in one hand. With the other hand, use your thumb to gently push the dough inwards, creating a cone-like shape. The goal is to create as many thin layers as possible. You can do this by rotating the dough as you push inwards, creating a fan-like effect. It takes practice to get the shape right. Don’t worry if your first few attempts aren’t perfect. The key is to create lots of thin layers.
5. **Fill the Shell:** Using a small spoon or pastry bag, fill the cone with about 1-2 tablespoons of the ricotta filling. Don’t overfill it, as the filling will expand during baking.
6. **Seal the Base:** Pinch the base of the cone to seal it, trapping the filling inside. You can also dampen the edges with a little water to help them stick together.
7. **Repeat:** Repeat steps 3-6 with the remaining discs of dough and filling.
**Part 4: Baking the Sfogliatelle**
1. **Preheat Oven:** Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. **Arrange on Baking Sheets:** Place the shaped sfogliatelle on the prepared baking sheets, leaving some space between them. They will expand slightly during baking.
3. **Egg Wash:** Brush the tops of the sfogliatelle with the beaten egg wash. This will give them a beautiful golden-brown color.
4. **Bake:** Bake for 20-25 minutes, or until the sfogliatelle are golden brown and crispy. Keep a close eye on them, as they can burn easily.
5. **Cool:** Remove the baking sheets from the oven and let the sfogliatelle cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
**Part 5: Serving and Storing**
1. **Dust with Powdered Sugar:** Once the sfogliatelle have cooled completely, dust them generously with powdered sugar. This adds a touch of sweetness and elegance.
2. **Serve Immediately:** Sfogliatelle are best served fresh, as the crust tends to soften over time. Enjoy them warm or at room temperature.
3. **Storage:** If you have any leftover sfogliatelle, store them in an airtight container at room temperature. They will keep for 1-2 days, but the crust will not be as crispy. You can reheat them briefly in a warm oven to restore some of the crispness.
Tips for Success
* **Use High-Quality Ingredients:** The quality of your ingredients will directly impact the taste of your sfogliatelle. Use fresh ricotta cheese, good-quality lard (or vegetable shortening), and flavorful candied citrus peel.
* **Keep the Dough Cold:** Cold dough is easier to work with and helps to create more distinct layers. Make sure to refrigerate the dough at each stage of the lamination process.
* **Roll the Dough Thin:** The thinner the dough, the crispier the layers will be. Don’t be afraid to roll it out until it’s almost translucent.
* **Practice the Shaping Technique:** Shaping sfogliatelle takes practice. Don’t get discouraged if your first few attempts aren’t perfect. Watch videos and look at pictures to get a better understanding of the technique.
* **Don’t Overfill the Shells:** Overfilling the shells can cause them to burst during baking. Use just enough filling to fill the cone without overflowing.
* **Monitor the Baking Time:** Keep a close eye on the sfogliatelle during baking to prevent them from burning. The baking time may vary depending on your oven.
* **Experiment with Flavors:** While the classic sfogliatelle filling is delicious, feel free to experiment with other flavors. You can add chocolate chips, nuts, or different types of citrus peel.
Variations and Adaptations
* **Sfogliatelle Frolle:** This is a variation of sfogliatelle that uses a shortcrust pastry (pasta frolla) instead of the layered dough. It’s less crispy but still delicious.
* **Mini Sfogliatelle:** You can make smaller, bite-sized sfogliatelle by using smaller discs of dough and less filling.
* **Savory Sfogliatelle:** While traditionally sweet, you can also make savory sfogliatelle by using a different filling, such as ricotta cheese with spinach, mushrooms, or ham.
* **Vegan Sfogliatelle:** It’s possible to make vegan sfogliatelle by using vegan lard (or vegetable shortening) for the dough and a vegan ricotta substitute for the filling.
Troubleshooting
* **Dough is too sticky:** Add a little more flour, one teaspoon at a time, until the dough is manageable.
* **Dough is too dry:** Add a little more water, one teaspoon at a time, until the dough is smooth and elastic.
* **Lard is melting too quickly:** Work in a cool environment and keep the lard refrigerated until ready to use.
* **Sfogliatelle are not crispy:** Make sure the dough is rolled thin enough and the oven temperature is high enough.
* **Filling is too runny:** Make sure the ricotta cheese is well-drained and the semolina is cooked properly.
* **Sfogliatelle are bursting:** Don’t overfill the shells and make sure the base is properly sealed.
Sfogliatelle Around the World
While sfogliatelle originated in Naples, they have become a popular pastry all over the world, particularly in Italian communities. You can find them in bakeries and pastry shops in many countries, often with slight variations in the recipe. No matter where you find them, sfogliatelle are a delicious and satisfying treat that is sure to delight your taste buds.
Conclusion
Making sfogliatelle ricce at home is a labor of love, but the reward is well worth the effort. The crispy, flaky layers and the sweet, citrusy filling create a truly unforgettable culinary experience. With this comprehensive guide and a little practice, you can master the art of making these iconic Neapolitan pastries and impress your friends and family with your baking skills. So, gather your ingredients, roll up your sleeves, and get ready to embark on a delicious journey to Naples!