Italian cuisine · Breakfast & Eggs

Sfogliatella Frolla

Neapolitan shortcrust tartlets filled with semolina cream, ricotta and candied orange.

Ingredients · for 8 servings

• 300 g flour
• 150 g cold butter
• 100 g powdered sugar
• 2 eggs
• 1 pinch salt
• 250 ml whole milk
• 80 g durum wheat semolina
• 250 g ricotta
• 100 g sugar
• 80 g candied orange peel
• 1 tsp cinnamon
• 2 tbsp powdered sugar for dusting

Instructions

1. Mix the flour, powdered sugar and salt, work in the cold butter in small flakes and quickly knead with one egg into a smooth shortcrust dough; chill covered for 1 hour.
2. For the filling, bring the milk to a boil, sprinkle in the semolina while stirring constantly and cook over low heat for 4-5 min. into a thick paste that comes away from the side of the pot.
3. Let the semolina paste cool on a plate for 15 min., then stir with the ricotta, sugar, the second egg, finely chopped candied orange peel and cinnamon into a smooth cream.
4. Roll out the dough 4 mm thin, cut out twelve circles of 10 cm and use them to line greased muffin cups, pressing the edge lightly.
5. Place 1 heaped tbsp of filling into each, cover with a second smaller circle of dough and firmly seal the edges with a fork.
6. Bake in the preheated oven at 180°C for 25-30 min., until the tartlets are golden brown, let cool completely and serve dusted with powdered sugar.