Sfogliatella frolla napoletana fatta in casa - I fornelli di Max

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 frolla by mixing 250 g of flour, 100 g of butter, 100 g of sugar, and 1 egg until a dough forms.

For the filling, cook 100 g of semolina in 250 g of water with 5 g of salt until thickened.

In a separate bowl, mix the cooked semolina with 250 g of ricotta, 200 g of sugar, 20 g of candied orange, 40 g of orange paste (or 3 drops of orange essence), and half a vanilla bean.

Assemble the sfogliatelle by filling the frolla with the ricotta mixture.

Brush the top with 1 egg to glaze.

Bake in a ventilated oven at 220 degrees Celsius for 15-20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens