MKR episode 18 recipe: Sfogliatella Riccia

Prep time: 2 hours and resting time

Cook time: 30 minutes

Serves 8.

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Ingredients

Dough

500g strong bread flour (we like to use the Caputo brand)

1 tsp salt

180ml water

1 tbs honey

150g lard

Chocolate filling

100g cocoa

250ml water

100g fine semolina

150g caster sugar

1 vanilla bean, seeds scraped

2 eggs, whisked

300g ricotta

Method

1. Sift flour and salt into bowl of an electric mixer fitted with a dough hook. Add water and honey. Mix on low speed for about 10 minutes to form a smooth dough. Wrap in cling film and refrigerate for 1 hour to rest.

2. Divide dough into four portions. Roll one portion through a pasta machine, starting on the widest setting. Fold dough in half and roll again on same setting. Repeat. Dough should be smooth.

3. Continue rolling dough, decreasing settings each time until about 2mm thick. Lay dough on a lightly floured work surface and spread with a thin layer of the lard. Roll up from one short side to form a sausage shape. Repeat with remaining dough, wrapping each sheet of lard-covered dough around the original sausage shape to create one large roll. Wrap in cling film and refrigerate for 1 hour or until firm.

4. Meanwhile to make the chocolate filling, place the water and cocoa in a medium saucepan over medium heat. Bring to a boil. Add semolina in a thin steady stream and cook, whisking for about 5 minutes or until smooth and thick. Transfer to a bowl. Whisk in sugar and vanilla seeds. Whisk in eggs. Fold in ricotta. Transfer to a piping bag.

5. Preheat oven to 180C. Line an oven tray with baking paper.

6. Cut off a 5mm-thick slice of the dough. Using your fingers, gently push the dough out from the centre to form a cone-like shape. Pipe filling inside, leaving a 1cm edge. Press edges to seal. Place on prepared tray. Repeat with remaining pastry and filling.

7. Bake sfogliatella for about 15 minutes or until golden and crisp. Serve wam dusted with sifted icing sugar.