Sfogliatelle
"Salvatore Elefante's traditional sfogliatelle recipe has the characteristic many-layered seashell shape and rich semolina and ricotta filling you'd expect of this classic Neapolitan pastry. These Italian pastries are often known as 'lobster tails' in reference to their shape, and require a little effort to roll and wrap the pastry into the beautifully thin and crisp layers. This recipe should make about 12 quite large pastries, but could make more if smaller â?? just keep an eye on them whilst baking as they may cook more quickly...."
INGREDIENTS
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500g of plain flour
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1 tsp salt
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25g of honey
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175ml of water
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150g of lard, or butter, softened plus extra for greasing
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icing sugar, for dusting
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450ml of milk
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100g of sugar
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1 pinch of salt
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150g of semolina
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500g of ricotta
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1 egg
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50g of candied peel, chopped
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1/2 vanilla pod, seeds scraped out, or 1/2 tsp vanilla extract
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1 pinch of ground cinnamon
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