Ricetta Sfogliatella Frolla Napoletana

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese offers a lower fat option while maintaining creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free alternative.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a low-calorie sweetener.

Prepare the pasta frolla by mixing 250 gr of flour, 1 egg, 1 yolk, 80 gr of butter (or 70 gr of lard), 80 gr of sugar, 1 packet of vanillin (or half a pod), 3 gr of salt, and lemon zest.

Roll out the dough and cut into circles with a 7 cm diameter.

For the filling, cook 150 gr of semolina in 500 ml of water with 8 gr of salt until thickened.

Let the semolina cool, then mix with 300-350 gr of ricotta and 250 gr of sugar, adding grated orange zest.

Fill the dough circles with the filling and shape them into sfogliatelle.

Bake at 200 degrees Celsius in a convection oven for 20-25 minutes or at 220 degrees Celsius in a static oven for 25-30 minutes.

Dust with powdered sugar before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens