Sfogliatella (plural: sfogliatelle) is a typical Campania pastry. It is shaped like a cone cut into strips, evoking the shape of a seashell, and can be prepared with puff pastry or shortcrust pastry.
It is filled with ricotta, flavored with vanilla or cinnamon, and orange peel. It is eaten just out of the oven.
Here, an apple sauce filling was chosen instead.
Prep Time: 60 minutes
Rest Time: 1 hour
Baking Time : 20 minutes at 375°F (190°C)
Difficulty: easy
Yield: 16 sfogliatelle
Unroll the puff pastry by placing a sheet of parchment paper on top of it and crush it slightly with a rolling pin to make it even thinner. Cut the dough into three equal parts.
Brush the first strip with melted butter. Place the second strip on top and brush again with melted butter. Finally, place the last strip on top, brush with melted butter and start rolling the strip up tightly.
Cover the resulting roll with plastic wrap and place in the freezer for an hour.
Do the same with the second roll of puff pastry.
Preheat oven to 375°F (190°C).
Take the rolls out of the freezer and cut them into 0,40 inch (1 cm) thick discs, then, in a combined movement, crush and expand each disc by pushing in the middle of the disc to obtain the typical cone shape.
Stuff each sfogliatella with a spoonful of apple sauce and close the end by pressing the two free edges together.
Bake at 375°F (190°C) for 20 minutes or until the sfogliatelle are golden brown.
Let cool then sprinkle with powdered sugar.
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