Post by @homewithlouiseg

How to Make Neapolitan Sfogliatella Frolla Ingredients: * Pastry (Pasta Frolla): - 1 3/4 cups all-purpose flour - 1/2 cup cold unsalted butter, cubed - 1/3 cup granulated sugar - 1 whole egg + 1 egg yolk - Zest of 1 orange - A pinch of salt - A splash of vanilla extract -1/2 tsp baking powder * Semolina & Ricotta Filling: - 3/4 cup water - 1/3 cup fine semolina flour - 3/4 cup whole milk ricotta, well-drained - 1/4 cup sugar - 1 packet of vanilla sugar - Drizzle of orange and lemon extract - 1 egg yolk - 1/4 teaspoon cinnamon - 2 tablespoons grated lemon and orange zest Step-by-Step Instructions: Make the Pasta Frolla Dough: * In a food processor or large bowl, combine the flour, cold cubed butter, baking powder and salt. Pulse until the mixture resembles coarse oatmeal. * Add the whole egg, egg yolk, orange zest, vanilla extract, and sugar. Mix quickly until the dough forms a ball. Avoid over-kneading. * Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to 1 hour. Prepare the Filling: 1. Make the Semolina Mix: - Bring the water to a boil with a pinch of salt. - Slowly whisk in the semolina flour, cooking on low heat, stirring constantly with a wooden spoon for about 2-3 minutes until it forms a thick paste. - Let it cool completely, covered tightly with plastic wrap. 2. Mix the Ricotta Filling: - In a bowl, combine the drained ricotta, sugar, and the cooled semolina flour mixture. Mix until broken up and combined. - Add the vanilla sugar, egg yolk, cinnamon, orange and lemon extract, and the orange and lemon zests. - Mix using a blender until smooth. Cover and place in the fridge to chill for 30 minutes. Assemble and Bake: * Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Cut the chilled pastry into 10 pieces, each about 50 grams. Knead each piece briefly until smooth, then roll into smooth balls. Then, using a rolling pin, roll out each ball onto a lightly floured surface to about 3–4 millimetres thick, forming an oval shape. Place a heaping tablespoon of filling on the top third of the dough. Flip the dough over, covering the filling, and press and cup around it with your hands to seal. Cut and trim with a 3 1/2 - 4-inch cookie cutter. Place the pastry onto a parchment-lined baking tray. Brush the tops with a beaten egg yolk. Bake for 20–25 minutes, or until the pastry is a rich golden brown. Depending on your oven, if you find they are cooking quickly, turn the oven down to 350°F and bake until golden. Let them cool slightly on a wire rack and dust generously with powdered sugar before serving warm. #sfogliatellefrolle#sfogliatellanapoletana#ricciaorfrolla#sfogliatellanapoletana