100-Layer Sfogliatella: The Most Difficult Italian Dessert Made by Pastry Master Sabatino Sirica

Sfogliatelle are one of the most difficult Italian desserts. A puff pastry recipe with more than 100 layers, filled with sweet ricotta, whose origins date back to the Baroque era. Sabatino Sirica, historic Neapolitan pastry master, one of the last to make this dessert manually in his laboratory, tells his vision of the crunchiest Neapolitan dessert, the same one that has put generations of Campania professionals to the test all over the world.

INGREDIENTS

1. Puff pastry:
- Manitoba flour: 1kg
- Salt: 20 g
- Water: 380/400 ml

2. Filling:
- Cooked semolina: 500 g
- Roman ricotta: 700 g
- Sugar: 400 g
- Eggs: 6
- Candied fruit (orange and citron): 300 g
- Aromas (cinnamon, vanilla, grated orange) to taste