Sfogliatella by Master Chef Gianluca Deiana Abis

Sfogliatella

Ingredients

• 250g all-purpose flour

• 150g semolina flour

• 100g butter (cold, cut into cubes)

• 1 egg

• 100g powdered sugar

• 500g ricotta cheese (drained)

• 200g candied orange peel (chopped)

• Cinnamon (a pinch)

• 1 egg yolk (for egg wash)

Instructions

Step 1: Make the Dough

1. Combine flours, butter, and a pinch of salt. Mix until crumbs form.

2. Add the egg and water to form a dough. Wrap and refrigerate for at least 1 hour.

Step 2: Prepare the Filling

1. Mix ricotta with powdered sugar, candied peel, and cinnamon.

Step 3: Roll and Shape

1. Roll dough into thin sheets, layering and folding to form thin layers. Cut into circles.

2. Add filling to the center and fold the dough into the signature sfogliatella shape.

Step 4: Bake

1. Brush with egg wash and bake at 180°C (350°F) for 25-30 minutes until golden and crispy.

Chef’s Tip: For perfect flaky layers, make sure to roll the dough thin and allow the layers to overlap.

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