BREAD FLOUR: Bread flour is chosen for its higher protein content, typically between 12% and 14%. This protein is essential for the development of gluten, which gives strength and elasticity to the dough. The gluten network created by the dough ensures that the dough can be rolled out thinly without tearing, giving rise to the delicate layers that define the flaky texture of the puff pastry.
KOSHER SALT:A vital ingredient for both flavor and structure, salt not only enhances the natural flavors of the dough but also strengthens the structure of the gluten. It helps control the fermentation and hydration process, ensuring the dough remains manageable and holds its shape during rolling and baking. The small amount of salt enhances the natural flavors of the filling, preventing it from becoming excessively sweet. It also helps balance the overall profile of the filling, enhancing the spices and other ingredients.
WATERFALL: Water activates the gluten-forming proteins in flour, which is critical for creating a dough that can be kneaded and stretched until thin without breaking. Ensuring the correct water-flour ratio is essential to obtaining the right consistency of the dough.
HONEY: This ingredient adds a subtle, natural sweetness and acts as a tenderizer. The natural sugars in honey attract moisture, helping to keep the dough soft and pliable. Honey also contributes to the dough’s holding capacity, facilitating the lamination and stratification process.
LARD: The key to creating the flaky layers characteristic of Sfogliatelle is the use of lard. Its high fat content (around 100%) ensures that the pasta layers separate during cooking, creating that crispy, light texture. The fat covers the gluten strands, inhibiting their development and allowing the dough to maintain its thinness and flakiness.
WHOLE MILK: The base of the semolina mixture, milk provides moisture and a rich, creamy texture. The natural fats in whole milk help balance the sweetness of the sugar and create a well-rounded filling.
GRANULATED SUGAR: Sugar sweetens the filling and acts as a stabilizer. Not only does it add flavor, but it also helps retain moisture in the semolina mixture, preventing it from becoming too dry once cooled. It also works to balance the flavor of the ricotta.
SEMOLINA FLOUR: This finely ground durum wheat product is the key thickening agent for the filling. When combined with warm milk, semolina forms a rich, porridge-like consistency, which takes on a smooth, pliable consistency as it cools. It adds a light graininess that contrasts with the creamy ricotta, creating an interesting textural layer.
WHOLE MILK RICOTTA: The star of the filling, ricotta provides a smooth, creamy base with a subtle flavor. The high moisture content of full-fat ricotta means the filling remains rich and not overly dense. Choosing a high-quality ricotta with a balanced fat content helps create a velvety texture that pairs beautifully with the semolina.
EGG YOLK: The egg yolk adds richness and color and helps hold the filling together, preventing it from separating during cooking. The lecithin contained in the yolk acts as an emulsifier, promoting a smooth and uniform consistency.
VANILLA EXTRACT: Vanilla introduces an aromatic note that combines with the sweetness of the sugar and the richness of the ricotta. Enhances the overall flavor without overpowering the delicate spices.
GROUND CINNAMON: A warming spice that adds depth and complexity to the filling, cinnamon’s natural oils also contribute to the overall sensory experience, balancing the sweetness and providing a subtle warmth.
GROUND CARDAMOM: A slightly floral and citrusy spice that enhances the flavor profile and adds a layer of sophistication to the filling, the unique flavor of cardamom pairs well with the other spices and complements the candied orange peel.
CANDIED ORANGE PEELS: The candied orange peel adds a touch of citrus sweetness and a light chewiness that contrasts with the softness of the filling. Provides an authentic Italian touch and livens up the
rich and spicy filling.
SUGAR FOR CONFECTIONERS: The final touch that adds sweetness and a visually appealing finish, a light dusting of icing sugar enhances the look of the pastry and adds an extra touch of sweetness to balance the rich, crumbly layers.
