Photograph of the finished Sfogliatella riccia

Italy · Bánh vỏ sò nhiều lớp Sfogliatella riccia

Sfogliatella riccia

2 hr Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 880 g
  • Photograph of Pork fat Pork fat 480 g
  • Photograph of Ricotta cheese Ricotta cheese 720 g
  • Photograph of Semolina flour Semolina flour 240 g
  • Photograph of Sugar Sugar 400 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Orange Orange 4
  • Photograph of Cinnamon powder Cinnamon powder 12 g
  • Photograph of Fresh milk Fresh milk 800 ml
  • Photograph of Powdered sugar Powdered sugar 120 g

Method

  1. 1 Knead the flour with water and a pinch of salt for 15 minutes, then refrigerate for 12 hours.
  2. 2 The dough is rolled through a machine into a paper-thin strip, then the entire surface of the strip is coated with lard.
  3. 3 Roll the dough strips into a tight cylinder and refrigerate for 3 hours until the fat solidifies.
  4. 4 Cut the cylinder into slices, then press from the center outwards to form a multi-layered pyramid.
  5. 5 It is the swirling dough rings that create the multi-layered, crispy crust—that's what the word riccia means.
  6. 6 Fill the ricotta and semolina mixture with cooked ricotta, then bake at 200 degrees for 25 minutes and sprinkle with powdered sugar.

With an appliance

  • Air fryer 2 hr 40 min

    Replace step 6: spray oil on the shell surface, run the hot air oven at 215 degrees for 16 minutes and rotate the tray after 8 minutes; the shell will expand quickly, do not flip the filled pastries and divide into batches.

Start cooking