AI-generated image
Crescia sfogliata di Urbino
Layered spiral flatbread
Crescia sfogliata: Urbino's flaky, layered flatbread rolled into a spiral
ItalianIn Urbino and the hills of the Montefeltro, crescia sfogliata is the street food sold from small kiosks and served in every trattoria, folded round fillings like a sandwich. What sets it apart from Romagna's piadina is the lamination: an egg and pepper dough is rolled paper-thin, spread with fat, rolled up into a cord and coiled into a snail, then flattened again, so it cooks into crisp, buttery, flaking layers. Lard is traditional; this version uses butter. Fill it with rocket and soft cheese, sautéed greens or grilled vegetables. Chef's tip: rest the coiled snails for 20 minutes before the final rolling; relaxed dough rolls out without the layers fusing.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dough
- 1 ⅛ lb plain flourplus extra for dusting
- 3 eggs
- ½ cup whole milkroughly
- ¼ tsp bicarbonate of soda
- 1 tsp salt
- 1 tsp black pepperfreshly ground
For layering
- 4 oz buttervery soft; replaces the traditional lard
To fill
- 2 ⅞ oz rocket (optional)
- 9 oz soft fresh cheese such as stracchino (optional)
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/8 doneStep 1: Mix 1 ⅛ lb plain flour, ¼ tsp bicarbonate of soda, 1 tsp salt and 1 tsp black pepper. Add 3 eggs and enough ½ cup whole milk to make a soft, smooth dough, and knead for 8 minutes.
8 minStep 2: Divide into 6 balls, cover and rest for 15 minutes.
15 minStep 3: Roll one ball very thin, into a rough rectangle about 30 × 40 cm, until you can almost see the board.
Step 4: Spread it thinly with a sixth of 4 oz butter, all the way to the edges.
Step 5: Roll it up tightly from a long side into a cord, then coil the cord into a flat snail and tuck the end underneath. Repeat with the rest, cover and rest for 20 minutes. Common mistake: rolling straight away; tense dough tears and the butter breaks through.
20 minStep 6: Roll each snail into a 22 cm disc about 4 mm thick, rolling gently so the spiral stays intact.
Step 7: Cook in a dry heavy frying pan over a medium heat for 3–4 minutes a side, pressing lightly, until golden-brown, blistered and visibly flaky at the edges.
8 minStep 8: Serve warm, folded around 2 ⅞ oz rocket and 9 oz soft fresh cheese such as stracchino.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 15 g
- Carbs
- 63 g
- Fat
- 23 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does crescia sfogliata di Urbino take?
- About 70 minutes in total: 45 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
ChipaCheese bread rings
In Paraguay you hear 'chipa, chipa!' called by vendors with big baskets on buses and street corners, and every family bakes it for Holy Week, when chipa is the food of Good Friday. Cassava starch, a little cornmeal, butter, eggs and a lot of hard cheese are kneaded into a dough scented with aniseed, shaped into rings or small rolls and baked in a hot oven, traditionally a domed clay tatakua. It's chewy, crisp outside and best warm with cocido (toasted yerba tea). Chef's tip: the dough should feel soft and slightly greasy; add milk a spoon at a time, as too much makes the chipa spread flat.
Paraguayan
Cauliflower soup with farfalle
A smooth, creamy cauliflower soup flavoured with nutmeg and Parmesan, with little bow-tie pasta stirred through. It's served with crisp, curled melba toast sprinkled with Parmesan and paprika, so it makes a light meal on its own.