RICETTA SFOGLIATELLE abruzzesi - parte I

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone

Cottage cheese reduces calories while still providing creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free option.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories and is a sugar substitute.

vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: vanilla essence

Vanilla essence is a more affordable flavoring.

Prepare the dough by mixing flour, salt, and water until a smooth consistency forms.

Knead the dough for about 10 minutes until elastic and smooth.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

In a saucepan, combine semolina, milk, and sugar; cook over medium heat until thickened, stirring constantly.

Remove from heat and mix in ricotta cheese, eggs, vanilla extract, cinnamon, and zest until smooth.

Roll out the chilled dough into thin sheets and brush with melted butter.

Layer the sheets and roll them tightly into a log shape.

Cut the log into pieces and flatten each piece into a disc.

Place a spoonful of the filling in the center of each disc and fold to enclose the filling.

Pinch the edges to seal and shape into a lobster tail form.

Preheat the oven to 375°F (190°C).

Arrange the pastries on a baking sheet lined with parchment paper.

Brush the tops with egg wash for a golden finish.

Bake for 25-30 minutes until golden brown and flaky.

Allow to cool slightly before dusting with powdered sugar.

Cooking Techniques

Spice Level:

Allergens