La sfogliatella it is the icon of pastry art neapolitan.
Surely you can not think of going to Naples without being able to taste the Neapolitan sfogliatella, to savor at any time of the day: for breakfast with coffee or cappuccino, after lunch to sweeten the palate or as a dessert after dinner. One rule: the sfogliatella should be enjoyed hot or hot!
YIELD:Makes about 24 pastries
- 3 cups all-purpose flour plus additional for dusting
- 1 teaspoon fine sea salt
- 3/4 cup water plus additional
- 1 stick (1/2 cup) unsalted butter, softened
- 4 ounces lard (1/2 cup), softened
- 3/4 cup granulated sugar
- 1 1/2 cups water
- 1 1/4 cups semolina flour, fine
- 3 large egg yolks
- 1 teaspoon vanilla
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon cinnamon
- 2 cups fresh ricotta (1 pound)
- 1/4 cup finely chopped candied orange peel
- Garnish: confectioners sugar
- a heavy-duty standing electric mixer with paddle attachment, a pasta machine, a small metal offset spatula, a pastry bag fitted with a 1/2-inch plain tip, and parchment paper
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