Traditional recipes

Sfogliatelle Frolle

Sfogliatelle Frolle

The sfogliatelle Frolle they are one of the cornerstones of Neapolitan pastry. Obviously there is always a fake feud, here in Naples, between those who prefer curly and those who prefer shortbread, but the sfogliatella, even better if hot, it can never be missing in the packet of Sunday sweets!
In reality, then, curly or shortcrust pastry does not matter: the scent of the freshly baked sfogliatella 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 of crunchy pastry (in the riccia) or, as in this case, of crumbly pastry.
In reality, then, the shortcrust pastry used for the sfogliatelle is a bit particular, as the so-called current shortcrust pastry, a shortcrust pastry without eggs widely used for filled desserts. In short, although the procedure is a bit long and elaborate (and you have to prepare the pastry the day before), I assure you that it is worth it, so, if you want to try your hand, here is my recipe to bring one of the desserts to the table typical Neapolitan, her majesty the sfogliatella pastry ;)


How to make shortbread sfogliatelle

Let's start the first day by preparing the pastry: put the sugar with lard and butter in a bowl and work them into an ointment.
Also add the other ingredients (salt, ammonia, water and flour) and work until the mixture is smooth and homogeneous, well compacted.
Wrap it with cling film and let it rest in the fridge for 24 hours.

The next day (after 20-22 hours), first prepare the cream: 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 stir continuously with a wooden spoon, continuing to cook until the semolina is firm enough.
Set aside and let cool.

Sift the ricotta with a fine mesh strainer to make it finer and smoother, then work it with sugar and flavorings (cinnamon, orange blossom and vanilla).
Once you get a smooth mixture, add the now cold (or at least warm) semolina and the yolk and mix; finally add 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 everything back and start assembling your sfogliatelle.
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 tablespoon of cream on each sheet, in 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 sfogliatelle on a baking sheet lined with parchment paper, then let them rest in the fridge for 1 hour, so that they keep their shape during cooking.
Then brush with beaten egg yolk and then cook for 15 minutes at 200 ° C in a preheated convection oven.

The short pastry sfogliatelle are ready, let them cool slightly and then serve.

Sfogliatelle Frolle

Sfogliatelle Frolle, typical pastry recipe Neapolitan to realize the mythical Shortcrust pastry! As a lover of Neapolitan sfogliatelle, I still remember when I tasted my first pastry sfogliatella in Naples: a thin shell of shortcrust pastry crumbly it's a soft, fragrant, heavenly filling. I used to always eat curly sfogliatelle, but the smooth sfogliatella really won me over!

I confess that to get to this recipe I made several tests: I believe that the secret is there shortcrust pastry of the sfogliatelle which must be crumbly and almost melt in the mouth. The original recipe of the Sfogliatelle frolle provides one shortcrust pastry with lard, said shortcrust pastry, prepared with few ingredients and no eggs. A shell comes out thin and light, soft that perfectly encloses the stuffed with semolina, ricotta and candied fruit. Its creaminess reminds me of the Migliaccio, always based on semolina, and its perfume that of Neapolitan Pastiera.

The puff pastries are one true goodness and they are not even difficult to replicate (unlike the curly ones which are much more laborious): homemade will give you a lot of satisfaction! The filling and the shape shell-shaped unites both Neapolitan sfogliatelle, while the casings They are different! Here she is recipe of the pastry puffs.

Neapolitan shortcrust pastry sfogliatelle & # 8211 step by step recipe

Sfogliatelle shortcrust pastry - Neapolitan recipe soft shortcrust pastry filled with ricotta, candied fruit and semolina. Thermomix pastry pastry recipes. In Recipes Flavors you will find 12175 Thermomix Sfogliatella Frolla recipes along with thousands of other recipes. The sfogliatella was born in the 18th century in the conservatory of Santa Rosa da Lima, which is located in Conca dei Marini, on the Amalfi Coast, in the province of Salerno.

Neapolitan shortbread sfogliatelle & # 8211 step by step recipe.

The Neapolitan short pastry sfogliatella All the secrets of the sfogliatella :. The recipe for this creative city dessert is made on the Amalfi Coast. Do you want to discover the recipe for the shortcrust pastry sfogliatella (smooth)? Here's how to prepare this tasty Neapolitan dessert !. Recipe: Neapolitan puff pastry. The pastry sfogliatella is an ancient Neapolitan dessert born, like many other Neapolitan sweets, in a convent for opera. Here is the recipe and the preparation of the two variants of sfogliatella: riccia and shortcrust pastry. The sfogliatella and an ancient d. riccia, shortcrust pastry and monachina. homemade curly sfogliatelle video recipe .wmv. Did you know that. The sfogliatella shortcrust pastry is the most homemade and easy to make version of the curly sfogliatella queen! In the pastry shops of Naples and a.

Sfogliatella Frolla recipe: find out how to prepare it at home

Recipe of the Neapolitan shortcrust pastry sfogliatella. we prepare the semolina in the boiling water. we knead all the ingredients for the shortcrust pastry starting from 4. Here Campania: Let's move on to the sfogliatella shortcrust pastry. Let's start with the pasta needed for this type of sfogliatelle. Scaturchio: The pastry for shortbread puffs and. Shortcrust pastry Sfogliatelle recipe (from Regional Cookbook) published by chiara27, learn how to make this recipe easily with your food processor and find out.

The Neapolitan sfogliatella: riccia, shortcrust pastry and Santa Rosa - Luciano.

The following recipe is taken from The great pastry book. you have to transform the slice into flaky sfogliatella which is not? easy to do and. Here is the recipe to prepare the pastry sfogliatella at home, a very famous and very tasty Neapolitan dessert! First add the flour with the butter & # 8230. The shortcrust Neapolitan sfogliatelle are a very famous sweet from Campania, also known as lobster. Recipe for making shortcrust Neapolitan sfogliatelle at home. Neapolitan sfogliatella shortcrust pastry recipes with the thermomix in the search engine. 34676 recipes were found for Neapolitan sfogliatella shortcrust pastry recipes with. The wrapping of the pastry sfogliatella, on the other hand, as the name implies. Here is the recipe: Ingredients for 16 sfogliatelle. Shortcrust pastry of the Shining Master. On you can find the Neapolitan sfogliatella shortcrust pastry recipes of the Neapolitan sfogliatella shortcrust pastry together with. Neapolitan sfogliatella shortcrust pastry recipe.

This recipe has some peculiarities. A long chariot (which can mature up to 36/48 hours) and a high rate of hydrat .. Saffron yellow puff pastry recipes in the search engine. You should see other recipes similar to the saffron yellow shortcrust puff pastry recipe. On you can find stuffed puff pastry filled puff pastry recipes along with thousands of. Stuffed puff pastry step by step recipe.

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Prepare the dough:

Put the Flour on the work surface and add the butter cold in pieces, ammonia and it sugar.

Knead quickly until you get a smooth dough then divide it into 6 parts, wrap them up in the cling film and put them in the fridge for about 30 minutes.

Prepare the filling:

You do boil the water and pour in the semolina, stirring quickly.

Add the butter and let it melt with the heat of the semolina.

You do cook the semolina for 5 minutes then turn off the heat and let it cool.

Sift all the ricotta well so that be creamier.

Add half a teaspoon of cinnamon, a whole egg and sugar and mix with a spoon mixing all the ingredients.

Also join the cooled semolina and mix everything.

Resume the dough balls from the fridge and roll them out to create a rectangle.

Put a little filling on one side of the rectangle and close the rectangle on itself.

With a bowl cut out the round shape for the short pastry sfogliatelle.

Trim the excess edges and reshuffle them to create two more rectangles and make more two short pastry sfogliatelle.

Put all the shortcrust puffs on a well-spaced baking sheet with parchment paper and brush them with the lightly beaten egg yolk.

Cook the shortbread puffs in a preheated oven ventilated at 180 ° for 20 minutes until the surface is golden.

Remove the shortbread puffs from the oven and let them cool completely then if you want you can sprinkle with powdered sugar.


If you have time you can let the dough for the sfogliatell restand shortcrust pastry for one night in the fridge and it will be more crumbly.

Buy dry ricotta or let it drain in a colander for about 1 hour in order to eliminate the excess serum.

You can replace ammonia for cakes with baking powder for cakes.

If you liked the recipe for the shortbread puffs, maybe you might also be interested in the MIGLIACCIO or the PASTIERA or even the NEAPOLITAN BRACES.

Shortcrust pastry

There pastry sfogliatella It is a typical Neapolitan dessert, a shortcrust pastry shell filled with ricotta cream and semolina which has its origins in the Neapolitan tradition. I love Neapolitan pastry which I find very elegant and balanced and I literally go crazy for sfogliatelle. Actually, I'm crazy about the sfogliatelle Ricce and, in my last weekend in Naples I ate 3 in 2 days!

Aware of the fact that it is practically impossible to reproduce a curly sfogliatella at home & hellip I tried my hand at that shortcrust pastry! I must say that the result is not bad at all although I must admit that to find the perfect balance of the ingredients you will have to try a couple of more times. In the meantime, settle for this version which, I assure you, will greatly remove the whim of the pastry sfogliatella!

About Neapolitan sweets, you may also like:

Rimmel's kitchen notes

Bring the pastry back to room temperature, roll into small rolls and cut into balls of 60-70 g each, give each ball an oval shape, put a spoonful of filling in the center and close, cut the edge with a pastry cutter , brush the surface with beaten egg yolk. In the oven at 200 & # 176 until golden brown.

Before serving, sprinkle with powdered sugar.

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The precious recipes of our Neapolitan tradition, handed down by the people most dear to us, shine through with a particular love.

The recipes of the Chef's Test and It's always noon

If you are interested in the recipe for this delicious dish called "Sfogliatelle shortbread", below you can find the list of ingredients, an exhaustive description of the procedure for cooking this delicious recipe and the video with the salient steps to prepare this delicious dish.

  • 450 g of flour
  • 50 g of starch
  • 300 g of soft butter
  • 200 g of sugar
  • 2 egg yolks
  • 1 egg
  • a pinch of salt
  • the grated zest of 1/2 orange and 1/2 lemon

Put the sifted flours (flour and starch) and the butter, sugar, lemon peel, orange in the mixer and mix well. Add the eggs and mix. Quickly give the shape of the dough.

Let the pastry dough rest. In a saucepan, prepare the semolina: add the semolina with water at 75 & # 176C and salt. Turn with a whisk and cook for 5-6 minutes (the semolina is pre-cooked).

Add the sifted ricotta and add the semolina, sugar, herbs, egg and mix. Make balls, roll them out and give them a slightly oval shape.

Add the filling in the center, close like a moon and cup it. Complete by brushing with milk and egg. Bake in the oven at 180 & # 176C for half an hour.

Shortcrust puff pastry - Recipes


these sfogliatelle are also good but look at what a coincidence just a little while ago yesterday I transcribed the recipe given to me by a friend of mine and now I see them made by you, they seem delicious. kisses!

and good to Patrizia
beautiful and certainly good


These sfogliatelle are so cute !!

very good!! they came out very well for you. a big kiss !!

Delicious. I think I've never eaten them. But are they like donuts?
Have a good evening. Kisses!!

we get the smell up to here .. keep a few for after dinner eh.
a big kiss

ok they are ready for you. I wait for you .. alliii.

they are not like donuts. they are made of shortcrust pastry.

thank you all .. smuackkkkkkkkkkkkkk

they must be exquisite .. then when the shortbreads are so thought. I imagine the delicacy

Beautiful and certainly more feasible for me than curly sfogliatelle: thanks I'll try to replicate them !!

Thanks to all .. very kind to appreciate my recipe.
certainly making shortbreads is a more feasible thing than curly ones.

Yummy Patry. I confirm everything.

Thanks Pina. but am I wrong or I have not tried your tart? something tells me no.

Fantastic recipe! Try so I can confirm that sn buonissimeeeeeee.

thanks Anna .. do you know that I am often using this shortcrust pastry ?? I find it DI-VI-NA. and it also satisfies me as a sheet of pies and biscuits .. I will also use it for the pastiera .. GREAT !!

I will try to do them again as soon as possible!

What my eyes see. Oh mum what good memories, you took me back to my childhood, but made by you they seem easy, I want to try them, thanks and congratulations!

Video: Cannelloni di Crespelle Ricotta e Spinaci con Besciamella allolio (December 2021).