Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sfoglio delle Madonie: A Sicilian Sweet with a Truly Unique Flavour
Discover the Sfoglio delle Madonie, a traditional treat from Palermo bursting with the rich, distinctive flavours of tuma cheese and candied pumpkin.
📖 What is it
Discover the Sfoglio delle Madonie, a traditional treat from Palermo bursting with the rich, distinctive flavours of tuma cheese and candied pumpkin.
🛒 Ingredients
- ✓ 500 g plain flour
- ✓ 200 g lard
- ✓ 100 g caster sugar
- ✓ 2 whole eggs
- ✓ 2 egg yolks
- ✓ Half a glass of Marsala wine
- ✓ 500 g tuma cheese
- ✓ 250 g sugar
- ✓ 100 g chocolate chips
- ✓ 3 egg whites
- ✓ 50 g diced candied pumpkin
- ✓ 30 g ground cinnamon
- ✓ Icing sugar, to dust
📊 Nutritional Information
Step into the heart of Sicily with the Sfoglio delle Madonie, a dessert steeped in history and tradition from the Madonie mountains. Originating in the 17th century within the walls of a convent, this cake combines the sweetness of candied pumpkin, the gentle creaminess of tuma cheese, and the warm spice of cinnamon, offering a taste that evokes festive family gatherings of yesteryear.
👨🍳 Preparation
- 1
Sift the flour and combine it with the caster sugar, diced lard, whole eggs, and egg yolks on a clean work surface.
- 2
If the dough feels too stiff, gradually add the Marsala wine until you achieve a soft, smooth dough.
- 3
Shape the dough into a ball, wrap it in cling film, and chill in the fridge for an hour.
- 4
Grate the tuma cheese into a large bowl, then gently fold in the whisked egg whites, sugar, cinnamon, chocolate chips, and candied pumpkin until well combined.
- 5
Roll out the dough to about 1 cm thick and line a buttered and floured cake tin.
- 6
Pour in the filling, cover with the remaining dough, sealing the edges well. Prick a few holes in the surface to allow steam to escape.
- 7
Bake in a preheated oven at 180°C for about 55 minutes, until golden brown.
- 8
Allow the Sfoglio to cool, then dust with icing sugar and best enjoyed the following day.
💡 Tips and Variations
- •
For an extra indulgent filling, stir in finely chopped toasted almonds for a lovely crunch and a deeper flavour.
- •
If you can’t find tuma cheese, mix fresh ricotta with mild pecorino to replicate the texture and taste.
- •
Using a springform tin helps ensure even baking and a neat presentation.
- •
For a lighter twist, reduce the sugar and swap the candied pumpkin for fresh seasonal fruit.
- •
A pinch of sea salt in the filling can beautifully balance the sweetness and enhance the umami notes.
- •
To make a vegan version, replace the tuma with a cashew-based vegan cheese and use unrefined cane sugar.
📦 Storage
- • Store the cake in the fridge, covered with cling film, and enjoy within three days to keep it fresh and flavoursome.
- • You can freeze the Sfoglio wrapped in baking parchment and cling film for up to two months; thaw slowly in the fridge before reheating.
- • Warm it gently in the oven at 150°C for about 10 minutes before serving to bring back its soft texture and inviting aroma.
🍷 Pairing
Pair the Sfoglio delle Madonie with a semi-dry Sicilian Marsala, which perfectly balances the dessert’s sweetness and aromatic spices. Alternatively, a passito from Pantelleria or a Moscato di Noto will highlight its fruity and spicy notes. For a non-Sicilian option, a Tuscan Vin Santo or an Alto Adige Gewürztraminer make elegant companions.
Making the Sfoglio delle Madonie is like bringing a slice of Sicily to your table, rich with history and authentic flavours. I warmly encourage you to give this traditional recipe a go and share the magic of this delightful dessert with your loved ones. Here’s to happy baking and even happier eating!
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