Sfogliatella

🔥 Prep

• Thaw the 500 g pastry dough if frozen and let it sit at room temperature for 10 minutes.
• In a bowl, combine the 200 g ricotta, 50 g sugar, and 50 g semolina; mix until smooth.
• Set the filling aside while you prepare the dough.

🔥 Cook

• 1. Lightly flour a clean surface and roll the 500 g pastry dough into a thin sheet, about 2 mm thick.
• 2. Cut the sheet into circles roughly 8 cm in diameter using a round cutter.
• 3. Place a teaspoon of the ricotta filling in the center of each circle.
• 4. Fold the dough over the filling to form a half‑moon, pressing the edges to seal, then crimp with a fork.
• 5. Preheat the oven to 200°C and line a baking tray with parchment paper.
• 6. Arrange the sealed pastries on the tray, leaving space between each.
• 7. Brush the tops lightly with beaten egg for a golden finish.
• 8. Bake in the preheated oven for 15‑18 minutes until the sfogliatelle are puffed and golden brown.
• 9. Remove from the oven and let cool on a wire rack for 5 minutes before serving.

🔥 Serve

• Dust the warm sfogliatelle lightly with powdered sugar.
• Serve alongside a cup of espresso or a glass of sweet Vin Santo.
• Optional: accompany with fresh berries or a dollop of whipped cream.