Short pastry sfogliatelle are one of the cornerstones of Neapolitan pastry. Obviously there is always a fake feud, here in Naples, between those who prefer them curly and those who prefer them shortcrust, but even better if hot, the sfogliatella can never be missing in the bag of Sunday sweets!
In reality, then, curly or short pastry doesn’t matter: the scent of the freshly baked puff pastry is always heavenly and attracts crowds from afar;)
The filling is the same, based on ricotta and semolina, aromatic at the right point, but the difference is in the shell, which can be crispy puff pastry (in the sea urchin) or, as in this case, crumbly pastry.
In reality, then, the shortcrust pastry used for the puff pastries is a bit particular, as the so-called current shortcrust is used, an eggless shortcrust pastry widely used for stuffed desserts. In short, although the process is a bit long and elaborate (and you have to prepare the pastry the day before), I assure you it’s worth it, so if you want to try your hand, here is my recipe to bring one of the desserts to the table typical Neapolitans, his majesty the puff pastry;)
- Doses for 8 puff pastries:
- for the current pastry
- 250 gr of 00 flour
- 100 gr of sugar
- 50 gr of lard
- 50 gr of butter
- 50 ml of water
- 1 teaspoon of vanilla essence
- 1 pinch of salt
- 1 pinch of ammonia for sweets
- for the stuffing
- 140 g of water
- 50 gr of semolina
- 10 gr of butter
- 1 gr of salt
- 150 gr of Roman ricotta
- 75 gr of sugar
- 1 yolk + 1 for brushing
- 1/2 teaspoon of vanilla essence
- 20 gr of candied orange
- 1 teaspoon of orange blossom aroma
- cinnamon
- preparation: 1 hour and 15 min
- cooking: 15 min
- total: 1 hour and 30 min + 1 day and 3 hours in the fridge
How to make shortcrumbs
We start the first day by preparing the pastry: put the sugar with lard and butter in a bowl and mix them with an ointment.
Also add the other ingredients (salt, ammonia, water and flour) and work until a smooth and homogeneous, well-compacted compound is obtained.
Wrap it with cling film and let it rest in the fridge for 24 hours.
The next day (after 20-22 hours) prepare the cream first: bring the water with salt and butter to a boil in a thick-bottomed pan.
As soon as the water boils, pour in the semolina and mix continuously with a wooden spoon, continuing to cook until a fairly firm semolina is obtained.
Leave aside and let cool.
Sift the ricotta with a narrow mesh strainer to make it finer and smoother, then work it with sugar and herbs (cinnamon, orange blossom and vanilla).
Once you have obtained a smooth mixture, add the cold semolina (or at least lukewarm) and the yolk and mix; finally incorporate the candied fruit.
Cover with cling film and let it harden in the fridge for at least 2 hours.
After 24 hours for the pastry and 2 hours for the cream, take it all back and start assembling your puff pastries.
Divide the pastry into 8 equal loaves (they should be about 100 g each) and roll out each loaf into an oval sheet of about 0.5 cm.
Put 1 generous spoonful of cream on each sheet, half of the oval (leaving the edges free), then close the other half of the dough on the cream.
Gently press the edges with your fingers to seal them, then cut the excess dough with a 9 cm pastry cutter.
As they are ready, arrange the puff pastries on a baking tray lined with parchment paper, then leave to rest in the fridge for 1 hour, so that they keep in shape when cooked.
Then brush with a beaten egg yolk and cook for 15 minutes at 200 ° C, in a preheated convection oven.
The puff pastries are ready, let them cool slightly and then serve them.
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