sfogliatelle Frolle they are one of the cornerstones of Neapolitan pastry. Obviously there is always a fake feud, here in Naples, between those who prefer them curly and those who prefer them short, but the sfogliatella, even better if hot, it can never be missing in the bag of Sunday sweets! In reality, then, curly or shortbread doesn't matter: the scent of the freshly baked sfogliatella is always heavenly and attracts crowds from afar;) The filling is the same, based on ricotta and semolina, aromatic at the right point, but the difference is in the shell, which can be of crispy pastry (in the curly) or, as in this case, of crumbly pastry. In reality, then, the shortcrust pastry used for the puff pastries is a bit particular, as the so-called current pastry, an eggless shortcrust pastry widely used for stuffed desserts. In short, although the process is a bit long and elaborate (and you have to prepare the pastry the day before), I assure you it's worth it, so if you want to try your hand, here is my recipe to bring to the table his majesty the sfogliatella 😉
provides a pastry without eggs called pastry (Current Shortcrust).
8
First day
Preparation of the "current" shortbread without eggs:
250 g of flour
100 g of sugar
50 g lard
50 butter
50 ml of water
1 pinch of salt
1 pinch of ammonia
a teaspoon of vanilla extract
For the stuffing:
140 g of natural mineral water
50 g of durum wheat semolina
10 gr of butter
1 g of fine salt
150 Roman ricotta
75 g of granulated sugar type Zefiro
1 yolk
cinnamon
1 teaspoon of orange blossom aroma
20 g of candied orange
1/2 teaspoon vanilla extract
1 yolk to brush
We start the first day by preparing the pastry: put the sugar with lard and butter in a bowl and mix them with an ointment.
Also add the other ingredients (salt, ammonia, water and flour) and work until a smooth and homogeneous, well-compacted compound is obtained.
Wrap it with cling film and let it rest in the fridge for 24 hours.
The next day (after 20-22 hours) prepare the cream first: bring the water with salt and butter to a boil in a thick-bottomed pan.
As soon as the water boils, pour in the semolina and mix continuously with a wooden spoon, continuing to cook until you get a fairly firm semolina.
Leave aside and let cool.
Sift the ricotta with a narrow-mesh strainer to make it finer and smoother, then work it with sugar and herbs (cinnamon, orange blossom and vanilla).
Once you have obtained a smooth mixture, add the cold semolina (or at least lukewarm) and the yolk and mix; finally incorporate the candied fruit.
Cover with cling film and let it harden in the fridge for at least 2 hours.
After 24 hours for the pastry and 2 hours for the cream, take it all back and start assembling your puff pastries.
Divide the pastry into 8 equal loaves (they should be about 100 g each) and roll out each loaf into an oval sheet of about 0.5 cm.
Put 1 generous spoonful of cream on each sheet, half of the oval (leaving the edges free), then close the other half of the dough on the cream.
Gently press the edges with your fingers to seal them, then cut the excess dough with a 9 cm pastry cutter.
As they are ready, arrange the puff pastries on a baking sheet lined with parchment paper, then leave to rest in the fridge for 1 hour, so that they keep in shape when cooked.
Then brush with a beaten egg yolk and cook for 15 minutes at 200 ° C, in a preheated oven.
The puff pastries are ready, let them cool slightly and then serve them.
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