Steven’s Chocolate & Ginger Sfogliatelle recipe
These seashell-shaped pastries from southern Italy are regarded as a challenge for every good pastry chef. A multi-layered roll of pastry is sliced, then opened out to make a clam shell and baked...
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Ingredients
- 500g very strong white bread flour
- 1 tsp salt
- about 125g lard, softened, for brushing
- about 50g unsalted butter or vegetable fat, softened, for shaping
- icing sugar, for dusting
- 250g ricotta cheese
- 250ml whole milk
- 100g caster sugar
- 2 good pinches of salt
- ¼ tsp ground cinnamon
- 40g fine semolina
- 2 egg yolks
- finely grated zest of 1 small unwaxed orange
- 100g 70% dark chocolate chips
- 4 pieces of stem ginger, drained and finely chopped
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