Sfogliatella Napoletana

Ingredients - Serves 10

• Powdered sugar - For dusting
• Candied orange peel - 1/4 cup, finely chopped
• Vanilla extract - 1 teaspoon
• Egg yolk - 1
• Sugar - 3/4 cup
• Ricotta cheese - 1 1/2 cups
• Unsalted butter - 1 cup, melted
• Water - 1 cup
• Salt - 1/2 teaspoon
• All-purpose flour - 3 cups

Let's Get Started

1. In a large bowl, combine the flour and salt. Gradually add the water, mixing until a dough forms.
2. On a lightly floured surface, knead the dough until smooth and elastic. Cover and let rest for 30 minutes.
3. Roll out the dough into a thin rectangle. Brush with melted butter, then roll up tightly like a jelly roll. Wrap in plastic wrap and refrigerate for 2 hours.
4. In a separate bowl, combine the ricotta, sugar, egg yolk, vanilla, and candied orange peel.
5. Preheat the oven to 375°F (190°C).
6. Slice the dough roll into 1/2-inch thick slices. Roll out each slice into a thin circle.
7. Place a spoonful of the ricotta filling in the center of each circle. Fold the dough over the filling, sealing the edges.
8. Place the pastries on a baking sheet and bake for 25 minutes, or until golden brown.
9. Let cool, then dust with powdered sugar before serving.

Dietary Info

• Dish Type: Dessert
• Prep Time: 120 minutes
• Cook Time: 25 minutes
• Calories: 250
• Fat: 10g
• Carbs: 35g
• Protein: 5g
• Sodium: 150mg
• Sugar: 15g