Recipes · Italian · Bakery
Sfogliatella
One serving has 476 kcal and 9 g protein, and at least a fifth of a woman's daily need of selenium (45%), riboflavin (36%), vitamin A (30%), thiamin (28%), cobalamin (23%) and phosphorus (21%). Ready in 50 minutes.
- Preparation: 30 min
- Cooking: 20 min
- Makes: 1 serving (154 g)
- Difficulty: Hard
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten
Ingredients
- 40 g Phyllo dough
- 20 g Butter, unsalted
- 50 g Ricotta
- 10 g Semolina
- 15 g Sugar
- 10 g Eggs, whole, raw
- 5 g Candied fruit
- 0.3 g Cinnamon
- 0.3 g Vanilla extract
- 3 g Sugar, powdered
Method
- Makes 1 pastry; multiply every amount for as many as you need.
- Brush each sheet of phyllo dough (used here as a stand-in for the hand-stretched sfogliatella dough) with melted butter and stack several layers, then roll up tightly into a log; chill 20 minutes.
- Cook the semolina in a little water until thick, then cool and beat it with the ricotta, sugar, egg, candied fruit and cinnamon to make the filling.
- Slice the chilled log into rounds, and press and stretch each round into a cone-shaped shell, working from the centre outward so the layers fan out like a shell.
- Spoon the filling into each shell and fold the wide edge over to seal.
- Bake at 200 °C (400 °F) for 20-25 minutes until deep golden and the layers have separated and crisped.
- Dust with powdered sugar once cooled slightly and serve while still a little warm.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 476 kcal | 22% |
| Carbohydrates | 54.5 g | |
| Water | 63 mL | |
| Fiber | 1.4 g | 5% |
| Protein | 9.3 g | 19% |
| Tryptophan | 0.07 g | |
| Threonine | 0.17 g | |
| Isoleucine | 0.23 g | |
| Leucine | 0.41 g | |
| Lysine | 0.19 g | |
| Methionine | 0.11 g | |
| Cystine | 0.13 g | |
| Phenylalanine | 0.28 g | |
| Tyrosine | 0.18 g | |
| Valine | 0.27 g | |
| Histidine | 0.13 g | |
| Fat | 24.8 g | |
| Monounsaturated | 7.7 g | |
| Polyunsaturated | 1.4 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.1 g | |
| Saturated | 14.2 g | |
| Trans-Fats | 0.17 g | |
| Cholesterol | 105 mg | |
| Calcium | 124 mg | 12% |
| Copper | 0.08 mg | 9% |
| Iron | 2 mg | 11% |
| Magnesium | 22.7 mg | 7% |
| Manganese | 0.32 mg | 18% |
| Phosphorus | 146 mg | 21% |
| Potassium | 181 mg | 4% |
| Selenium | 24.6 µg | 45% |
| Sodium | 270 mg | |
| Zinc | 0.72 mg | 9% |
| Thiamin (vitamin B1) | 0.31 mg | 28% |
| Riboflavin (vitamin B2) | 0.4 mg | 36% |
| Niacin (vitamin B3) | 2.3 mg | 17% |
| Pantothenic acid (vitamin B5) | 0.59 mg | 12% |
| Pyridoxine (vitamin B6) | 0.09 mg | 7% |
| Folate (vitamin B9) | 60.8 µg | 15% |
| Cobalamin (vitamin B12) | 0.55 µg | 23% |
| Choline | 44.8 mg | 11% |
| Vitamin A | 213 µg | 30% |
| Vitamin C | 0.01 mg | 0% |
| Vitamin D (D2 + D3) | 13.2 IU | 2% |
| Vitamin E | 0.69 mg | 5% |
| Vitamin K | 3.1 µg | 3% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.4 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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