The Sfoglio from Madonie Mountains, Palermo

Categoria > Desserts

Difficulty level 4
Serves 6
The Sfoglio from Madonie Mountains, Palermo





Introduction

'U SFUAGGHIU' Delicious short crust pastry cake, filled with young sheep's milk cheese (tuma), dark chocolate and cinnamon, typical of the Madonie Mountains villages, in Palermo Province.
Its origin dates back to the 15 th century and originates from a recipe of the Benedictine Nuns of a Monastery located in Polizzi Generosa, a delicious village up in Madonie Mountains. These Nuns made the cake in order to celebrate their Protector Saint Benedict.
The 'Sfoglio' from Polizzi is nowadays protected from any attempt of imitation by the 'Committee for the Protection and Valorisation of the Sfoglio' founded by pastry chefs in Polizzi Municipality. 
In Polizzi Generosa takes place every year in summertime the Festival of Typical 'Sfoglio' from Polizzi.


Ingredients

500 gr of flour; 200 gr of lard (or margarine); 300 gr of sugar; 4 eggs; 1 small glass of Marsala wine; 500 gr of Tuma (young sheep's milk cheese, non salted); 100 gr; dark chocolate; powdered cinnamon; icing sugar and salt.


Preparation

Mix flour, lard, 100 gr of sugar, 2 eggs and 2 egg yolk, the Marsala wine and a bit of salt. As soon as the mixture becomes homogenous, wrap it in a transparent film and put it in the fridge for 1 hour.
In the meantime, amalgamate the grated tuma cheese, the dark chocolate and the egg white (already beaten until stiff); add the remaining sugar, a bit of cinnamon and blend accurately until you obtain an homogenous cream.
Level the dough in two puff pastries; place one of them in a buttered oven dish covering the bottom and the edges. Fill it in with the filling, cover it with the other puff pastry and put it in the oven at 180 C° for approximately 1 hour.
When the cake is cooked, take it out of the oven and let it stand for 24 hours, before serving it sprinkled with icing sugar.

Wine pairings: Moscato di Noto DOC





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