Sfogliatella frolla napoletana come in pasticceria

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 dough by mixing flour, sugar, and ammonium bicarbonate in a bowl.

Cut in butter until the mixture resembles coarse crumbs.

Add the whole egg and mix until a dough forms; wrap and refrigerate for 30 minutes.

In a saucepan, combine semolina, sugar, and water over medium heat until thickened, about 5-7 minutes.

Remove from heat and stir in ricotta, salt, vanilla, orange zest, lemon zest, and cinnamon; let cool.

Preheat the oven to 375°F (190°C).

Roll out the dough on a floured surface to about 1/8 inch thick.

Cut circles from the dough using a pastry cutter or glass.

Place a spoonful of the ricotta mixture in the center of each circle.

Fold the dough over the filling to create a half-moon shape; seal edges by pressing with a fork.

Brush the tops with egg wash for a golden finish.

Arrange on a baking sheet lined with parchment paper.

Bake for 25-30 minutes until golden brown.

Let cool slightly, then dust with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens