How to Make Sfogliatella

Sfogliatella or Lobster tails in English was one of the show stoppers (I prefer treats) in the Great British Bake Off. What an interestingly complex baked sweet as the programme demonstrated. It is an Italian pastry in a shell filled with whatever sweetness you can care to pour into it. The word Sfogliatella means “small, thin leaf/layer”, as the pastry’s texture resembles stacked leaves according to the TV blurb. Incidentally, I’m reliably informed that a true ‘lobster tail’ refers to a US confection which is a cream filled pastry and considerably larger.

In terms of its history, the pastry was created by nuns in the 1600s in the monastery of Santa Rosa in Conca dei Marini which is in the province of Salerno, Italy.  The pastry web-sites tell us that Pasquale Pintauro bought the recipe. He was a pastry chef from Naples who set  Sfogliatella on the path to greatness, making these pastries in his shop from 1818.

A study of the programme for making them is as follows:-

A dough is stretched or flattened using a pasta maker. The dough is brushed with butter, lard or any other form of shortening. Then rolled using a pin to form something similar to a Swiss Roll. Thinness is paramount as the many fine layers on baking are needed to create the basket effect. The roll is cut into discs and pockets are created which are then filled. Baking produces separated layers which miraculously hold together to form ridges rather like a scallop shell.

The fillings on show were many and varied, ranging from chocolate and almond to citrus etc.

Purchase this pastry in a variety of high end shops and delicatessens.

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Ingredients:

For the dough:

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/3 cup cold water

For the filling:

• 1 cup ricotta cheese
• 1/4 cup semolina flour
• 1/4 cup granulated sugar
• 1/4 cup candied orange peel, finely chopped
• 1/4 teaspoon cinnamon
• 1/4 teaspoon vanilla extract

For the assembly:

• 1/4 cup unsalted butter, melted
• Powdered sugar, for dusting

Preparation:

1. In a mixing bowl, whisk together the flour and salt. Cut in the cold butter pieces until the mixture resembles coarse crumbs.
2. Gradually add the cold water, mixing until the dough comes together in a ball. Knead the dough briefly until it is smooth.
3. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes.
4. In another mixing bowl, stir together the ricotta cheese, semolina flour, granulated sugar, candied orange peel, cinnamon, and vanilla extract until well combined. Set the filling aside.
5. Preheat the oven to 375°F.
6. On a lightly floured surface, roll out the chilled dough into a thin sheet, about 1/8 inch thick.
7. Brush the melted butter onto the sheet of dough.
8. Roll the dough up tightly, like a jelly roll, then slice it into 1-inch thick rounds.
9. Flatten each round into a disc shape, then press it into a muffin tin, forming a well in the center.
10. Fill each well with the ricotta cheese filling, then fold the edges of the dough over the filling to create a triangle shape.
11. Bake the sfogliatella for 25-30 minutes, or until the pastry is golden brown and crisp.
12. Dust the sfogliatella with powdered sugar before serving.