Photograph of the finished Sfogliatella frolla

Italy · Bánh vỏ ngắn nhân ricotta Sfogliatella frolla

Sfogliatella frolla

1 hr 40 min Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.9 lb
  • Photograph of Unsalted butter Unsalted butter 1.1 lb
  • Photograph of Ricotta cheese Ricotta cheese 1.6 lb
  • Photograph of Semolina flour Semolina flour 8.5 oz
  • Photograph of Sugar Sugar 15.5 oz
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Orange Orange 4
  • Photograph of Cinnamon powder Cinnamon powder 0.4 oz
  • Photograph of Fresh milk Fresh milk 3 ⅓ cups
  • Photograph of Powdered sugar Powdered sugar 4.2 oz

Method

  1. 1 Knead the dough with cold butter, sugar, and eggs to form short shells, then refrigerate for 2 hours.
  2. 2 The short, single-filling shell is what distinguishes the frolla from the multi-layered riccia.
  3. 3 Cook the semolina with milk for 8 minutes until it thickens, then let it cool.
  4. 4 Mix semolina with ricotta, sugar, eggs, orange zest, and cinnamon to make the filling.
  5. 5 Roll out the dough, cut it into circles, add the filling, and fold it into a semicircle.
  6. 6 Press the edges firmly together with crimpers, then bake at 180 degrees for 30 minutes and sprinkle with powdered sugar.

With an appliance

  • Air fryer 1 hr 16 min

    Replace step 6: spray oil on both sides of the ricotta, bake in a 195-degree steamer for 20 minutes, and gently flip at minute 10; the crust will brown quickly, layer to prevent the filling from overflowing.

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