Italian Sfogliatine (Soffioni)

Italian Sfogliatine (Soffioni) pastries are delicate shortcrust baskets with an airy cottage cheese and lemon filling, baked in muffin tins. This batch of dough makes 6 pastries, baked for 30 minutes at 180 C and served dusted with powdered sugar. I highly recommend trying these - enjoy!

Italian Sfogliatine (Soffioni)

Delicate Italian Sfogliatine pastries with an airy cottage cheese filling and lemon zest, dusted with powdered sugar.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Dough resting time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6 pastries

Ingredients Method

Ingredients

  

For the dough

• 150 g wheat flour
• 40 g sugar
• 1 egg
• 25 g vegetable oil
• salt pinch
• vanillin pinch

For the filling

• 200 g homemade cottage cheese
• 50 g sugar
• 2 eggs
• 1 tbsp lemon zest
• 1 tsp lemon juice
• salt pinch
• vanillin pinch
• powdered sugar for decorating

Method

 

1. For the dough, beat the egg with sugar and salt with a mixer, add the vegetable oil, sift in the flour with vanillin and knead the dough by hand. Gather it into a ball and let it rest for 20 minutes at room temperature.
2. For the filling, separate the whites from the yolks. Add the cottage cheese to the yolks, along with sugar (setting aside 1 tbsp for the whites), salt, vanillin, zest and lemon juice, and blend with an immersion blender.
3. Beat the whites separately with the remaining sugar into a fluffy mass and gently fold the two mixtures together.
4. Roll out the dough into a rectangular sheet about 2 mm thick, sized 20x30 cm, and cut into 6 squares. Place each piece into a metal muffin tin greased with vegetable oil.
5. Fill the baskets with the cream almost to the top and fold the dough corners over the filling without joining them completely.
6. Bake for 30 minutes in a well-preheated oven at 180 C. Dust the finished pastries with powdered sugar. Enjoy!
   

Tips

• Set aside 1 tbsp of sugar from the filling total for beating the egg whites - the mixture will be more stable.
• Grease the muffin tins with vegetable oil, otherwise the pastries will stick.
• Don't fold the dough corners all the way over the filling - the pastry needs to "breathe" while baking.