Gentle Simmer

Tag: Italian pastry

  • Sfogliatelle (The Italian Pastry That’s 1,000 Layers of Yes)

    Sfogliatelle (The Italian Pastry That’s 1,000 Layers of Yes)

    Sfogliatelle means “many leaves.” One bite explains why. A thousand shatteringly crisp layers wrapped around sweet, citrus-kissed ricotta. This is Naples’ greatest pastry. Yes, it’s a project. Yes, it’s worth every minute.

    Ingredients

    Makes about 12 sfogliatelle.

    For the Dough:

    • 2 cups (250g) all-purpose flour
    • ½ tsp salt
    • ½ cup (120ml) warm water
    • 2 tbsp honey
    • 2 tbsp lard or vegetable shortening

    For the Filling:

    • 2 cups (450g) whole milk ricotta, drained overnight
    • ½ cup (100g) sugar
    • ¼ cup semolina flour
    • ½ cup (120ml) milk
    • 1 tsp vanilla extract
    • Zest of 1 orange
    • ¼ cup candied orange peel (optional)
    • Pinch of cinnamon

    For Assembly:

    • ½ cup (115g) lard or butter, melted (for brushing)
    • Powdered sugar for dusting

    Step-by-Step Instructions

    Step 1: Make Dough

    1. Mix flour and salt. Add warm water, honey, and shortening. Knead 10 minutes until smooth. Wrap and rest 1 hour.

    Step 2: Make Filling

    1. In a saucepan, cook semolina and milk until thick (2 minutes). Cool.
    2. Mix ricotta, sugar, vanilla, orange zest, candied peel, cinnamon, and cooled semolina. Refrigerate.

    Step 3: Roll & Layer

    1. Roll dough into a thin rectangle. Brush with melted lard. Roll tightly into a log. Refrigerate 2 hours.
    2. Slice log into ½-inch rounds. Flatten each round into a disc.

    Step 4: Shape Shells

    1. Press each disc into a cone shape using your fingers. Fill with 2 tbsp ricotta mixture. Press edges to seal.

    Step 5: Bake

    1. Preheat oven to 400°F (200°C). Place pastries on a baking sheet.
    2. Bake 20-25 minutes until deep golden and crispy.

    Step 6: Serve

    1. Cool slightly. Dust generously with powdered sugar. Serve warm.

    Summary

    Prep Time: 1 hour + rest | Bake Time: 25 min | Total: 1½ hours + rests

    Yield: 12 pastries | Difficulty: Hard (requires patience)

    Storage Notes

    Best day-of. Sfogliatelle lose crispiness quickly. Reheat at 375°F for 5-7 minutes to restore crunch. Unfilled dough logs freeze for 2 months. Never microwave — soggy layers = sadness.

  • Bomboloni (Italian Doughnuts That Beat Any Bakery)

    Bomboloni (Italian Doughnuts That Beat Any Bakery)

    Bomboloni are what doughnuts dream of becoming.

    Light, airy, deep-fried to golden perfection. Rolled in sugar. Stuffed with creamy pastry cream, warm Nutella, or tangy jam. They’re Italy’s gift to the world. And you can make them in your kitchen with no special equipment.

    Ingredients

    Makes 12-15 bomboloni.

    For the Dough:

    • 3½ cups (440g) bread flour or all-purpose flour
    • ¼ cup (50g) sugar
    • 2¼ teaspoons instant yeast (one packet)
    • ½ teaspoon salt
    • 3 large eggs, room temperature
    • ½ cup (120ml) warm milk
    • ¼ cup (55g) unsalted butter, softened

    For Frying and Coating:

    • Oil for frying (vegetable or canola)
    • 1 cup (200g) granulated sugar (for rolling)

    Fillings (pick your favorite):

    • Nutella or chocolate hazelnut spread
    • Pastry cream (vanilla custard)
    • Raspberry or apricot jam

    Step-by-Step Instructions

    Step 1: Make the Dough

    1. Mix flour, sugar, yeast, and salt. Add eggs and warm milk. Mix until shaggy.
    2. Add softened butter one tablespoon at a time. Knead 8-10 minutes until smooth and elastic.
    3. Cover and let rise 1-2 hours until doubled.

    Step 2: Shape and Rise Again

    1. Punch down dough. Roll or pat to ½-inch thickness.
    2. Cut into 2-3 inch rounds (use a biscuit cutter or glass). Place on parchment.
    3. Cover and rise for 45-60 minutes until puffy.

    Step 3: Fry

    1. Heat 2 inches of oil to 350°F (175°C).
    2. Fry 2-3 bomboloni at a time, 1-2 minutes per side, until deep golden brown.
    3. Drain on paper towels. While still warm, roll in sugar.

    Step 4: Fill and Devour

    1. Let cool slightly. Fill a piping bag with your chosen filling.
    2. Poke a hole in each bombolone and pipe in filling until heavy.
    3. Eat immediately. Then make more.

    Summary

    Prep Time: 25 minutes | Rise Time: 2-3 hours | Cook Time: 15 minutes | Total Time: ~3.5 hours

    Yield: 12-15 bomboloni

    Difficulty: Medium (patience required)

    Storage Notes

    Best day-of. Bomboloni are meant to be eaten fresh and warm.

    Next day? Store unfilled in an airtight container for 1 day. Refill and serve. Microwave 5 seconds to revive.

    Freeze (unfilled): Freeze fried, unsugared bomboloni for up to 1 month. Reheat in 350°F oven for 5 minutes, then roll in sugar and fill.