Sfogliatelle Recipe
Salvatore Elefante's traditional sfogliatelle recipe has the characteristic many-layered seashell shape of the classic Neapolitan pastry, along with the rich semolina and ricotta filling. These...
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Cooking tools:
- Rolling pin
- Oven
- Baking sheet
Ingredients
- 500g of plain flour
- 1 tsp salt
- 25g of honey
- 175ml of water
- 150g of lard, or butter, softened plus extra for greasing
- icing sugar, for dusting
- 450ml of milk
- 100g of sugar
- 1 pinch of salt
- 150g of semolina
- 500g of ricotta
- 1 egg
- 50g of candied peel, chopped
- 1/2 vanilla pod, seeds scraped out, or 1/2 tsp vanilla extract
- 1 pinch of ground cinnamon
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