Crescia Sfogliata di Urbino
Indulge in the irresistible Crescia Sfogliata di Urbino, a delightful golden bread that boasts a tender, flaky texture thanks to its lard-rich dough. This Italian treasure is perfect for stuffing with savory pecorino cheese or thinly sliced prosciutto, making it an ideal treat for any gathering. Get ready to impress your taste buds and elevate your snack game with this unique culinary gem!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🫙Pantry Staples(1)
- only flour, eggs, milk and lard
👨🍳 Instructions
- 1
Roll the dough, fold it, roll again, and cook until the layers puff like pastry.
- 2
Serve warm with fillings like pecorino or prosciutto.
💡 Pro Tips
- ✓Roll your dough to exactly 2-3mm thickness before folding to create distinct layers - thicker dough won't separate properly during cooking, while thinner tears during folding.technique2-3mm thickness
- ✓Cook on a preheated cast iron or heavy steel pan at 400-450°F for optimal puffing - the intense bottom heat creates steam between layers that forces separation.equipment400-450°F
- ✓Use lard or butter at 65-70°F for lamination - too cold and it breaks through dough, too warm and it absorbs into the dough instead of creating distinct fat layers.ingredient65-70°F
- ✓Cook for 3-4 minutes per side until you see the layers visibly puffing and separating - undercooking prevents full steam development between laminated layers.timing3-4 minutes per side
- ✓Let the cooked crescia rest for 2-3 minutes before cutting to allow steam to redistribute and prevent layer collapse when sliced.timing2-3 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Crescia Sfogliata di Urbino
Indulge in the irresistible Crescia Sfogliata di Urbino, a delightful golden bread that boasts a tender, flaky texture thanks to its lard-rich dough. This Italian treasure is perfect for stuffing with savory pecorino cheese or thinly sliced prosciutto, making it an ideal treat for any gathering. Get ready to impress your taste buds and elevate your snack game with this unique culinary gem!
📝 Ingredients
Serves 4🫙Pantry Staples(1)
- only flour, eggs, milk and lard
👨🍳 Instructions
- 1
Roll the dough, fold it, roll again, and cook until the layers puff like pastry.
- 2
Serve warm with fillings like pecorino or prosciutto.
💡 Pro Tips
- ✓Roll your dough to exactly 2-3mm thickness before folding to create distinct layers - thicker dough won't separate properly during cooking, while thinner tears during folding.technique2-3mm thickness
- ✓Cook on a preheated cast iron or heavy steel pan at 400-450°F for optimal puffing - the intense bottom heat creates steam between layers that forces separation.equipment400-450°F
- ✓Use lard or butter at 65-70°F for lamination - too cold and it breaks through dough, too warm and it absorbs into the dough instead of creating distinct fat layers.ingredient65-70°F
- ✓Cook for 3-4 minutes per side until you see the layers visibly puffing and separating - undercooking prevents full steam development between laminated layers.timing3-4 minutes per side
- ✓Let the cooked crescia rest for 2-3 minutes before cutting to allow steam to redistribute and prevent layer collapse when sliced.timing2-3 minutes