Italian Pastry Recipes
SFOGLIATELLA FROLLA
Frolla dough
3 ¼ cups a.p. flour
1 cup sugar
Pinch salt
9 oz. unsalted butter (cold, cut into small pieces)
2 whole eggs
2 egg yolks
Combine flour, sugar & salt in a mixing bowl. Add butter and using paddle attachment, mix until butter is thoroughly combined with flour mixture. Add eggs and yolks slowly until mixture comes together and forms a ball around paddle. Remove from bowl and wrap in plastic. Refrigerate for at least 4 hours or overnight.
Filling
10 oz. water
4 oz. semolina
10 oz. ricotta
6 oz. sugar
2 eggs
4 oz. chopped candied fruit
Pinch cinnamon
Pinch salt
Boil water, sugar and salt. Add semolina and cook, whisking constantly for about 4-5 minutes. Take off heat and add eggs, ricotta, fruit and cinnamon.
Roll frolla dough into 5 inch circles, approximately ¼ inch thick. Sit each circle in a muffin tin and place 2 tablespoons of filling in center. Fold the dough over filling to make a dumpling. Sit pastries with edges facing down, and wash with 1 beaten egg.
Bake for about 18 minutes at 350.
Sprinkle with powdered sugar and enjoy!
This Sfogliatella Frolla recipe was inspired by Victor Rallo’s recent trip to Attanasio Pastry Shop in Naples, Italy. Take a look as Victor pops into the kitchen to see the magic behind the pastry.
