Shortcrust pastries with semolina filling

Naples has a real sweet tooth and pastries are a favourite form of indulgence. One of the city's most popular pastries is this sfogliatella, which are filled with a semolina filling.

Credit: A Vegan Summer in Southern Italy

• makes

  12

• prep

  30 minutes

• cook

  20 minutes

• difficulty

  Mid

Ingredients

Pastry

• 300 g (2½ cups) plain flour
• 150 g (¾ cup) caster sugar
• 150 g vegan butter or margarine

Filling

• 80 g (½ cup) fine semolina
• 250 g extra-firm tofu
• 100 g (½ cup) caster sugar
• 1 tsp vanilla extract
• 50 g citrus mixed peel
• zest of 1 lemon or orange
• dash of cinnamon
• 1 tsp of orange blossom water, optional

Glaze

• 2 tbsp melted vegan butter or maple syrup, optional
• icing sugar to garnish

Chilling time: 30 minutes

Instructions

1. In a large bowl, combine the flour and sugar. Break the butter into chunks and rub into the flour until moist crumbs form. Add a large dash of cold water to bring the dough together. If it happens to be too dry, add a dash more water. Too wet, add more flour. Form into a smooth ball. Wrap and refrigerate for at least 30 minutes.
2. Bring 250 ml of water to the boil in a medium pot. Slowly pour in the semolina and whisk for 1 minute or until it thickens. Lower the heat and stir for 1 minute. Take off the heat. The semolina will be quite thick. Allow to cool slightly.
3. In a food processor, blend tofu until mostly smooth. Transfer the semolina into the tofu. Add the sugar, vanilla, citrus peel, zest, cinnamon, and orange water, if using. Process on high until smooth. This is your pastry filling.
4. Preheat a fan-forced oven to 190°C.
5. Divide the dough into approximately 12 pieces. Dusting your bench generously with flour, roll each piece into a ball and then flatten slightly with your hand. Roll into an oval shape about 2 mm thick and 12 cm long. Place 2 tablespoons of semolina filling in the middle and fold the pastry over to cover the filling. Press down gently around the filling to secure. Cut away excess pastry with a round pastry cutter. You can make more pastries with any leftovers.
6. Transfer pastries to an oven tray lined with baking paper. Bake in a preheated oven for 20-25 minutes or until golden brown.
7. To mimic the traditional sfogliatelle glaze, baste the pastries with melted butter or maple syrup. Cool and dust with icing sugar before serving. Best enjoyed the next day.

 

Recipe and images from A Vegan Summer in Southern Italy by Nadia Fragnito

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.