Sfogliatella Napoletana

Sfogliatella Napoletana is a deliciously flaky Italian pastry filled with a rich, creamy ricotta and almond mixture, reimagined in a low-carb version for guilt-free indulgence. This delightful dessert maintains the traditional flavors while being friendly to your diet.

Ingredients

• Almond flour - 100 grams
• Coconut flour - 20 grams
• Butter, melted - 30 grams
• Egg - 1 large
• Ricotta cheese - 150 grams
• Almond extract - 1 teaspoon
• Powdered erythritol - 30 grams
• Zest of 1 lemon
• Cinnamon - 1/2 teaspoon
• Salt - a pinch

Steps

1. Preheat the oven to 180°C (350°F).
2. In a bowl, mix the almond flour, coconut flour, melted butter, egg, and a pinch of salt to form a dough.
3. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. While the dough is chilling, prepare the filling by combining ricotta cheese, almond extract, powdered erythritol, lemon zest, and cinnamon in a mixing bowl. Mix until smooth.
5. Once the dough is chilled, roll it out on a parchment-lined surface into a thin sheet.
6. Cut the dough into 4 circles about 10 cm in diameter.
7. Place a spoonful of the ricotta filling in the center of each circle, then fold the edges over to create a crescent shape, sealing the edges firmly.
8. Place the filled pastries on a baking sheet lined with parchment paper.
9. Bake in the preheated oven for 25-30 minutes or until golden brown.
10. Allow to cool slightly before serving.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 150 mg
• Cholesterol: 50 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in protein from ricotta cheese, supporting muscle health.

Tags