SFOGLIATELLE

Tipičan kolač s juga Italije. U XVII. ga je stoljeću osmislila časna sestra samostana Santa Rosa u Conca dei Marini na amalfijskoj obali, a recept je u XIX. st. „doradio“ napuljski slastičar Pasquale Pintauro koji je slastičarnu imao u via Toledo, najpoznatijoj napuljskoj ulici.
Istina, postoji i priča da je za ovu slasticu zaslužna karmelićanka u napuljskom samostanu Svetog Križa odakle se proširila po cijelom jugu. Časna je, prema predaji, ne želeći baciti ostatke, pomiješala griz sa suhim voćem, jajem i sirom i ispekla ga između 2 komada lisnatog tijesta.

Sastojci:

2 svježa lisnata tijesta

Priprema:

Lisnato tijesto uzdužno razrežite na 3 jednaka dijela.
Prvi premažite s otopljenim maslacem pa na njega položite drugi dio tijesta. Malo pritisnite rukama. Ponovno premažite maslacem i na sve položite i treći dio tijesta. Pritisnite lagano po cijeloj dužini. Ponovno premažite gornju stranu maslacem i zarolajte tijesto u valjak (zavinite kraću stranicu prema unutra).
Tako pripremljeno tijesto zamotajte u prozirnu foliju i stavite u zamrzivač na 1 sat.

Isto ponovite s drugim lisnatim tijestom.

Pećnicu zagrijte na 200 ⁰C.

Ohlađeno tijesto narežite na „diskove“ debele 1 cm.

Prstima gurajte sredinu svakog diska prema van, a vanjski rub prema sebi kako biste formirali oblik sličan školjki.

Svaku školjku napunite nadjevom, a zatim dobro stisnite i zatvorite otvor.

Sfogliatelle slažite na lim za pečenje prekriven papirom.

Pecite ih 5 minuta, potom izvadite na 5 minuta, a onda vratite u pećnicu na još 20 minuta.

Ohlađene kolače pospite šećerom u prahu.

NADJEV 1.:

200 g ricotta sira
2 žlice šećera u prahu
½ šalice džema od tamnog voća

Ricottu pomiješajte sa šećerom.
U pripremljene školjke od tijesta stavljajte po žličicu ricotte i žličicu džema. Stisnite krajeve da nadjev ne iscuri.

NADJEV 2.

80 g griza
1 jaje
80 g ricotta sira
80 g šećera
prstohvat soli
1 žličica vanilije (ili vanilin šećer)
3 – 4 žlice narančinog ili limunovog soka (svježe iscijeđenog)

Ovaj je nadjev dobro pripremiti dan ranije.
U posudu stavite 250 ml vode i prstohvat soli. Kad zavrije, umiješajte griz i kuhajte, miješajući, 5 minuta. Maknite s vatre.
Posebno tucite jaje i šećer. Dodajte vaniliju i ricottu, a zatim i sok. Na koncu umiješajte griz.
Kad nastane jednolična smjesa, prekrijte je prozirnom folijom (da dotiče površinu) i ostavite da se ohladi i stisne.

Napomena:

Sfogliatelle možete puniti i pudingom od vanilije, Nutellom, kremom od limuna…

SFOGLIATELLE (LOBSTER TAIL PASTRIES)

A pastry typical for southern Italy. It was first made by a nun of the Santa Rosa Monastery in Conca dei Marini (the Amalfi Coast) in the 17th century. In the 19th century the recipe was “upgraded” by a Naples-based pastry chef Pasquale Pintauro whose shop was on Naples’s renowned street – via Toledo.
Truth is, there is also a story that the pastry was originated by a Carmelite in Naples’s Monastery of Santa Croce, from whence it spread southwards. The nun, not wanting to discard the left-overs, combined semolina, dried fruit, an egg and cheese and baked the mixture between two sheets of puff pastry.

Ingredients:

2 fresh puff pastry sheets

Method:

Cut one pastry sheet lengthwise into 3 equal parts.

Brush one with melted butter and top with the second one. Press lightly by hand. Brush with melted butter and top with the third. Press the entire length lightly. Brush the top with melted butter and roll to make a cylinder (folding the short side inwards).

Wrap in a piece of plastic foil and freeze for an hour.

Repeat with the other pastry sheet.

Preheat the oven to 200 ºC.

Slice the cold pastry into 1 cm thick “discs”.

Using your fingertips, push the center of each disk outwards and pull the outer rim towards yourself to form a shell.

Fill each shell with the filling and seal well.

Arrange Sfogliatelle on a baking tin lined with a sheet of parchment paper.

Bake for 5 minutes and remove from the oven to allow them to rest for 5 minutes. Bake for another 20 minutes.

When cold, sprinkle with icing sugar.

FILLING  No. 1

200 g ricotta cheese
2 tbsp icing sugar
½ cup dark berry jam

Combine the ricotta and the sugar.
Place a teaspoon of ricotta and a teaspoon of jam into each shell. Seal well lest the filling should leak out.

FILLING No. 2

80 g semolina
1 egg
80 g ricotta cheese
80 g sugar
a pinch of salt
1 tsp vanilla (or 1 pouch vanilla sugar)
3-4 tbsp (freshly squeezed) orange or lemon juice

This filling is best prepared a day in advance.
Bring 250 ml of water and a pinch of salt to a boil. Stir in the semolina and cook for 5 minutes stirring constantly. Remove from heat.
Beat the egg and sugar in a separate bowl. Add the vanilla and ricotta. Stir in the juice and, finally, the semolina.
When the mixture is uniform, cover with a sheet of plastic foil (pressed lightly against the surface) and leave to cool and settle overnight.

NOTE:

Sfogliatelle can be filled with vanilla pudding, Nutella, lemon crème…