Neapolitan Apollino

Neapolitan Apollino

Neapolitan Apollino

Neapolitan Apollino

By Master Chef Gianluca Deiana Abis

Servings:

Makes about 12 Apollini

Difficulty:

Medium

Time of Preparation:

• Prep Time: 30 minutes

• Resting Time: 1 hour (for dough rise)

• Cooking Time: 20 minutes

• Total Time: 1 hour 50 minutes

History of Neapolitan Apollino

Apollino is a traditional Neapolitan dessert typically prepared during Carnival season. This pastry has a rich history in Naples, reflecting the region's love for pastries, especially those filled with sweet ricotta and candied fruit. The name Apollino is believed to come from the ancient Roman god Apollo, symbolizing the bright, joyful nature of the Carnival festivities.

This pastry is often associated with the Carnival period, where sweet, indulgent treats like sfogliatelle and zeppole are made in abundance. Apollino is distinct in its shape and filling—made with a delicate, soft dough and filled with ricotta cheese, candied fruit, and sometimes chocolate chips, giving it a flavorful richness. It is a perfect blend of sweet and creamy, with the candied fruit adding a delightful contrast to the texture of the ricotta.

Ingredients (Makes about 12 Apollini)

For the Dough:

• 2 cups (250g) all-purpose flour

• 1/4 cup (50g) granulated sugar

• 1/2 teaspoon salt

• 1/2 cup (115g) unsalted butter, softened

• 1 large egg

• 1/2 cup (120ml) milk

• 1 teaspoon vanilla extract

• 1 teaspoon active dry yeast

• 1 tablespoon warm water

For the Filling:

• 1 1/2 cups (300g) fresh ricotta cheese, well-drained

• 1/4 cup (50g) granulated sugar

• 1/4 cup (30g) candied orange peel, finely chopped

• 1/4 cup (30g) candied lemon peel, finely chopped

• 1/4 cup (30g) dark chocolate chips (optional)

• 1/4 teaspoon cinnamon (optional)

For the Egg Wash:

• 1 egg, beaten (for brushing)

For Garnish (optional):

• Powdered sugar for dusting

Preparation Steps

1. Prepare the Dough:

• In a small bowl, dissolve the yeast in the warm water with a pinch of sugar. Let it sit for 5-10 minutes until it becomes frothy.

• In a large mixing bowl, combine the flour, sugar, and salt. Add the softened butter and rub it into the flour mixture until it resembles coarse crumbs.

• Add the egg, milk, vanilla extract, and the activated yeast mixture. Mix everything together to form a soft dough.

• Knead the dough for about 8-10 minutes on a floured surface until it becomes smooth and elastic. If necessary, add a little more flour to prevent the dough from being too sticky.

• Cover the dough with a clean towel and let it rest in a warm place for about 1 hour, or until it doubles in size.

2. Prepare the Filling:

• While the dough is rising, prepare the filling. In a medium bowl, combine the ricotta cheese, sugar, and the candied orange and lemon peels. Stir until well combined. If you're using chocolate chips, add them now, along with the cinnamon for added flavor.

• Taste the filling and adjust the sweetness, if necessary, by adding more sugar.

3. Shape the Apollini:

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

• Once the dough has risen, punch it down to release the air. Divide it into 12 equal portions.

• Roll each portion of dough into a ball and flatten it slightly to form a disk about 3-4 inches wide.

• Place a generous spoonful of the ricotta filling in the center of each disk.

• Fold the edges of the dough over the filling to create a pocket, pinching the seams to seal the filling inside.

• Place each filled pastry onto the prepared baking sheet, seam-side down.

4. Bake the Apollini:

• Brush the tops of the pastries with the beaten egg wash for a shiny, golden finish.

• Bake in the preheated oven for 18-20 minutes, or until the pastries are golden brown and crisp on top.

• Remove from the oven and let them cool slightly on a wire rack.

5. Serve:

• Once cooled, you can dust the Apollini with powdered sugar for an extra touch of sweetness and serve.

• These pastries are best served slightly warm, but they can be enjoyed at room temperature as well.

Chef Tips

1. Drain the Ricotta Well:Make sure to drain the ricotta thoroughly before using it in the filling. Any excess liquid will make the filling too runny, which could affect the texture of the pastry.

2. Candied Peel:The combination of orange and lemon peel is traditional, but feel free to experiment with other types of candied fruits, such as cherries or figs, for a different flavor.

3. Use Fresh Yeast:Make sure your yeast is fresh and active for the best results. Always check the yeast’s expiration date and activate it with warm water to ensure it will rise properly.

4. Shaping the Apollini:Be sure to seal the edges tightly when folding the dough around the filling to prevent any of the ricotta from leaking out during baking.

5. Storage:Apollini are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. Reheat them in the oven before serving for the best texture.

Wine Pairing

1. Vin Santo (Tuscany):The rich, nutty, and honeyed notes of Vin Santo complement the sweet, creamy filling of the Apollini, making it an ideal pairing for this indulgent dessert.

2. Moscato d'Asti (Piedmont):The sweet, effervescent nature of Moscato d'Asti works perfectly with the light, fluffy texture and citrusy sweetness of the Apollini, creating a refreshing balance.

3. Passito di Pantelleria (Sicily):A glass of Passito di Pantelleria, with its raisin-like sweetness and complexity, works wonderfully with the candied citrus peel and the creamy ricotta filling of the Apollini.

Enjoy your Neapolitan Apollino!

These delicious, citrus-infused pastries filled with creamy ricotta offer a perfect balance of textures and flavors. Whether enjoyed on a festive occasion or as a treat for yourself, Neapolitan Apollino brings a taste of Naples to your kitchen. Buon Appetito!

Chef Gianluca’s Recommendation

For the best result, prioritize ingredient quality and execute the basic technique cleanly before adding decorative touches. The finished recipe should taste balanced first; presentation comes second. Make the final adjustment for salt, acidity, sweetness, or texture immediately before service, then serve without unnecessary delay.

Chef Gianluca Deiana

Nutrition per Serving

Approximate nutrition per serving: 540 calories, 18 g protein, 72 g carbohydrates, 20 g fat, 8 g saturated fat, 4 g fiber, 5 g sugars, 620 mg sodium, and 55 mg cholesterol. Values vary with the exact ingredients and portion size.

Storage and Reheating

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently with a small amount of stock, water, or sauce as appropriate. Avoid repeated reheating because it damages texture and can dry proteins or overcook starches.

Professional Technique and Regional Standards

Professional technique for Neapolitan Apollino: begin with disciplined mise en place so every ingredient is measured, trimmed, and ready before heat is applied. Control temperature rather than relying only on the clock. Browning should create flavor without burning; simmering should remain gentle enough to preserve moisture and texture. Season in stages and taste again after reductions, cured ingredients, cheese, or concentrated cooking liquids have been added. The final texture should look intentional on the plate, with sauce emulsified rather than oily and the principal ingredient still recognizable. Ingredient quality matters because regional Italian recipes usually rely on a short list of strongly identifiable ingredients. Use the best version available and avoid masking it with unnecessary cream, excessive garnish, or aggressive seasoning. When a protected regional ingredient is unavailable, choose a substitute with a similar fat level, acidity, texture, and aging profile rather than simply choosing the strongest-flavored alternative. For service, warm plates for savory dishes and chill plates or serving dishes when appropriate for cold desserts. Finish sauces immediately before plating, because emulsions tighten as they cool. Reserve cooking water or stock whenever starch is involved so the final consistency can be corrected without adding cream. If the preparation contains cheese, incorporate it away from aggressive heat to avoid separation. If it contains meat or fish, allow a short rest when appropriate so juices redistribute before slicing. The recipe should taste balanced rather than merely intense. Salt, acidity, sweetness, bitterness, fat, and aroma should support one another. If a finished dish tastes heavy, correct with acidity or a small amount of hot cooking liquid before adding more salt. If it tastes thin, reduce or emulsify rather than automatically adding more fat. These final adjustments are what separate a professional result from a recipe that is technically cooked but not fully finished. Regional identity should remain visible. Do not modernize a traditional dish by adding ingredients that obscure its origin. Refined presentation comes from clean cuts, controlled sauce consistency, proper temperature, and proportion—not from decorative elements unrelated to the recipe. Keep garnishes edible and connected to the flavor profile. Texture is the final standard. Pasta and rice should remain al dente; dumplings should be tender without becoming dense; braised meats should be moist and yielding without collapsing into fibers; fish should separate into clean flakes; desserts should hold their intended structure without becoming icy, gummy, or excessively sweet. Serve promptly once the correct texture is reached.