Sfogliatella Lisca | Italian Pastry Recipe
Watch the Pasta Grammar video where we make this recipe here:
For this recipe, you will need:
- 4 1/2 oz. (125g) ricotta
- 2 1/2 oz. (75g) lard
- 1/2 cup (125g) sugar
- 1 tsp (5ml) vanilla extract
- 1 1/3 cup (200g) all-purpose flour, plus extra for dusting
- 1/3 cup (40g) semolina flour
- 1/2 tbsp (7g) unsalted butter
- 1 tsp (3g) cinnamon
- 1/2 cup (about 50g) chopped candied citrus peel
- Orange zest
- 1 egg
- Powdered sugar for topping
Use a spatula to press the ricotta through a fine mesh strainer. Place the ricotta back into the strainer and drain, refrigerated, over a bowl for as long as possible before cooking (preferably overnight).
Note: the dough is best mixed in a stand mixer, but can also be done by hand.
In a stand mixer, combine the lard and 3/8 cup (75g) sugar. Mix well with a dough hook. Next mix in the vanilla extract and 1 tsp (6g) salt. As the dough mixes, gradually add 2 3/4 tbsp (40ml) of water. When the water is fully incorporated, gradually mix in the all-purpose flour.
When the flour is moderately incorporated, transfer the dough to a floured work surface and knead until it is smooth and consistent. Wrap in plastic and refrigerate.
In a small saucepan, combine 1/2 cup (120ml) water with the butter and a pinch of salt. Bring to a boil, then lower the heat to medium. Add the semolina flour while whisking: the mixture should rapidly thicken into a paste. Allow to cool completely.
Thoroughly mix the ricotta, the remaining sugar, and cinnamon with the semolina paste. This is best accomplished with an immersion blender, but can easily be done by hand. Stir in the chopped candied citrus and a pinch of orange zest.
Preheat an oven to 390 degrees F (200 C).
Remove the dough from the fridge and cut into 6 equal portions. On a floured surface, and dusting the dough with flour as necessary to prevent sticking, roll each piece out until the form ovals measuring about 8x4 inches.
Place a heaping spoonful of filling on one side of the oval, then fold it lengthwise to close. Press the edges to seal them right up to the filling pocket. Use the mouth of a wide cup or can to trim the pastry into a semi-circle shape (see pictured).
Arrange the pastries on a parchment-lined baking sheet and brush with whisked egg. Bake for 15-20 minutes or until golden brown. Cool completely before topping with powdered sugar.