Haute cuisine recipes. Curly puff pastry and shortbread
Great chef’s recipes.The Sfogliatella is one of the most popular recipes with puff pastry in the Naples area, but this delight is not created only with the pastry, as deduced from its name. The same sweet can be made with shortbread.
Here are two recipes of haute cuisine from the chef Agostino Iacobucci from the La Cantinella in Naples.
Great chef’s recipes:
Curly Sfogliatella (with puff pastry)
Ingredients
Puff Pastry
- 400 g water
- 20 g salt
- 20 g honey
- 1000 strong flour
Knead well until dough is firm. Then refine and wrap with vegetable lard.
Filling
- 1000 g cooked semolina (350 g semolina + 20 g salt + 1000 g water)
- 700 g ricotta
- 350 g sugar
- 3 eggs
- 100 g diced candied oranges
- Cinnamon
- Vanilla
- Orange
Preparation
Mix in sequence. Then make the puff pastry with the filling. Bake at 200°C for 20 minutes.
Great chef’s recipes:
Shortbread Sfogliatella
Ingredients
Shortbread
- 400 g lard
- 400 g sucrose
- 200 g water
- 20 g honey
- 3 g ammonia
- 1000 g flour 00
- 1 lemon, grated
Filling
- 1 liter water
- 20 g salt
- 350 g semolina
- Boil water and salt and add the semolina and allow to dry slowly. Then, once cooled add:
- 700 fine ricotta
- 400 g sucrose
- 4 egg yolks
- 100 g diced candied orange
- Vanilla
- Cinnamon
Preparation
Mix in sequence. Then make the Sfogliatelle with the filling. Bake at 200°C for 20 minutes.
