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It’s an Italian pastry that looks like a croissant but is more layered. It is also known as lobster tail. Here’s an easy recipe for it.
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Flour, salt, water, lard, semolina, milk, sugar, ricotta, candied citrus peel, ground cinnamon.
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Mix flour, salt, and water to form a stiff dough. Knead until smooth, then wrap and chill for 2 hours.
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Combine semolina, milk, and sugar in a saucepan. Cook until thick. Cool, then mix in ricotta, candied peel, and cinnamon.
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Using a pasta machine, roll the dough into thin sheets. Brush with lard and roll tightly into a log.
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Slice the log into discs. Flatten each disc with your palm, then shape into a cone.
Spoon the filling into each cone. Pinch the edges to seal.
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Place on a baking tray and bake at 200°C for about 20-25 minutes until golden and crisp.
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Your delicious Sfogliatelle is ready to enjoy.
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