Pistachio Sfogliatelle with a Rich Ricotta Filling
INGREDIENTS
Dough:
- 3.5 cups/500 grams flour
- 3 teaspoons/30 grams honey
- 6.8 ounces/200 milliliters water
- 1 teaspoon/5 grams salt
- 6.4 ounces/180 grams soft butter
Ricotta filling:
- ¾ cup/125 grams semolina
- 1½ cups/350 grams milk
- ¾ cup/150 grams sugar
- 2 egg yolks
- 1⅓ cups/300 grams ricotta cheese
- 1 teaspoon vanilla extract
Pistachio filling:
Toppings:
INSTRUCTIONS
Dough:
- In a stand mixer bowl with a dough hook, combine the flour, honey, water, and salt. Mix at medium speed for about 10 minutes until a very hard and uniform dough is formed. Wrap in plastic wrap and refrigerate for two hours.
- Divide the dough into two portions, roll out slightly, and pass each dough piece through a pasta machine. Start with the largest setting on the machine, pass the dough through the machine two to three more times, decreasing the setting each time until the dough is rolled out to the thinnest setting.
- Smooth the strips well with each rolling, then roll the strips into a cylinder to make it easier to roll out with the butter.
- Prepare a bowl with softened butter. Begin by stretching the dough, then spread a thin layer of butter and roll it up. Stretch the dough well and roll until you reach the end of the strip. Connect the end of the second dough strip to the end of the first strip and continue rolling, stretching, spreading butter, and rolling until you get a long and smooth roll. Wrap it in plastic wrap and refrigerate overnight.
Ricotta filling:
- Bring the milk to a boil in a saucepan. Gradually pour in the semolina and mix well until the mixture thickens. Transfer to a bowl to cool at room temperature, then add egg yolks, sugar, ricotta, and vanilla, and mix well until a smooth mixture is obtained. Store the ricotta filling in the refrigerator until ready to use.
Assembly:
- Remove the dough roll from the refrigerator and cut it into slices 1.5 cm thick. Open each slice with your fingers from the center outward to form a cone shape. Fill each cone with the ricotta filling and close the ends. Place each cone on a baking sheet lined with parchment paper, ensuring they are spaced apart.
- Preheat the oven to 355°F (180°C) on the convection setting, and bake the sfogliatelle for about 35 minutes until golden brown. Remove from the oven and let them cool.
- Using a piping bag, fill the sfogliatelle with the pistachio filling, sprinkle with powdered sugar, and top with ground pistachios. Serve immediately.
RECIPE NOTES
MY NOTES
FAQ
Can I roll out the dough without a pasta machine to make pistachio sfogliatelle?
Yes, you can roll out the dough without a pasta machine. To do so, you can use a rolling pin to flatten the dough. Start by dividing the dough into smaller portions for easier handling. Dust your work surface and rolling pin with flour to prevent sticking. Roll the dough out into thin sheets, ensuring they are evenly thick. You may need to apply gentle pressure and roll in different directions to achieve the desired thickness. Keep in mind that using a pasta machine provides more consistent results, but rolling by hand is a viable alternative for making sfogliatelle dough.
Can I freeze the assembled pistachio sfogliatelle before baking?
Yes, you can freeze the assembled pistachio sfogliatelle before baking for future use. After assembling the sfogliatelle, place them on a baking sheet lined with parchment paper, ensuring they are not touching each other. Place the baking sheet in the freezer until the sfogliatelle are firm, typically for about 1-2 hours. Once frozen, transfer the sfogliatelle to an airtight container or freezer bag, separating the layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 2-3 months. When ready to bake, simply remove from the freezer, preheat the oven, and bake as directed, adding a few extra minutes to the baking time.
Is there a substitute for semolina in the ricotta filling?
Yes, if you don’t have semolina on hand, you can substitute it with cornstarch or all-purpose flour in the ricotta filling. Both cornstarch and flour act as thickening agents and will help achieve a similar consistency to the filling. Start by using the same amount of cornstarch or flour as the recipe calls for semolina and gradually adjust to reach the desired thickness. Keep in mind that the flavor and texture may vary slightly with the substitution, but it will still work well to bind the ingredients together and create a creamy filling for your sfogliatelle.
How long does the ricotta filling last in the refrigerator?
The ricotta filling can typically last in the refrigerator for about 3 to 5 days when stored properly in an airtight container. Ensure the container is tightly sealed to prevent any air exposure, which can cause the filling to dry out or absorb other odors from the fridge. It’s important to check the filling for any signs of spoilage, such as an off smell or mold growth, before using it. If the ricotta filling shows any signs of spoilage or has been stored for longer than recommended, it’s best to discard it to avoid any risk of foodborne illness.
