Homemade puff pastry: tourists who go to Naples go crazy for Sfogliatelle and La Pastiera, so much so that they have become one of the symbols of the city. There are two types of sfogliatelle: the shortcrust pastry and the riccia, both very good and with the same filling, the wrapping changes instead: for the sfogliatella shortcrust pastry it is composed of a shortcrust pastry called "current", while for the riccia a wrapping is created of very elaborate pastry. Today we will make the shortcrust pastry (from the simplest procedure).

Current shortcrust pastry

500 grams of flour
200 g of lard (replaceable with 200 g of butter, or 100 of butter and 100 of lard)
175 grams of sugar
100 ml of water
2 gr of salt

For the stuffing

250 gr of semolina
1 liter of water
12 gr of fine salt
+
250 gr of sheep ricotta
200 grams of sugar
2 whole eggs
100 gr of candied fruit (orange and cedar)
1/2 tsp ground cinnamon
2 vials of orange blossom aroma
a pinch of salt

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How to make homemade puff pastry

N.B. The dough (the current shortcrust pastry) is preferable to prepare it the day before or the night before. Place the flour in a heap, add the lard, sugar in the center and begin to knead, also incorporate the water a little at a time. We knead all the ingredients with our hands, quickly. When they have compacted, arrange the dough in a baking dish flattening the dough a little. We cover with cling film and refrigerate for at least 4-5 hours.

The following day we prepare the semolina: we put a pot of water and salt on the fire and when it reaches the boil we pour the semolina a little at a time and mix. Let it cool (photo 4).

We prepare all the ingredients for the filling (ricotta, vanilla seeds, cooled semolina, diced candied fruit, sugar, cinnamon and drops of orange blossom – photo 5). Mix the semolina with the ricotta and sugar well with the planetary mixer, then add the seeds of half a vanilla bean, the drops of orange blossom, the candied fruit and the cinnamon powder, mix all the ingredients well (6-7 ) and keep in the fridge covered with film until use.

We take the dough from the fridge and form balls all of the same weight (on average 70 g). Roll out the dough of the individual balls and form an oval of about 10 cm, not too thin. We make with 1 and a half tablespoons of cream. Close the shortcrust pastry on itself giving the shape of a shell (10), press the edges and cut the excess shortcrust pastry with a pastry cutter (11).

We repeat the operation until all the ingredients are used up.

N.B. At this point, if we do not have to consume all the sfogliatelle, then it is possible to freeze them. We place the sfogliatelle inside a food bag and close it again. We arrange the sfogliatelle on a level in the freezer. If necessary, we can put them directly in the oven and proceed with cooking.

Brush the surface of the sfogliatelle with half a cup of milk and an egg beaten together.

We bake at 220 ° for 20/25 minutes (until the surface is golden brown).

And here are ours ready homemade sfogliatelle shortbread. Enjoy your meal!

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