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Crescia sfogliata

17/11/2023

The crescia sfogliata is a highly appreciated specialty from the Marche region. It’s also called “Easter crescia” because of its popularity during the Easter period, but it’s delicious at any time of the year. Its uniqueness lies in its flaky texture and slightly savory taste due to the presence of cheese. Here’s how to prepare it:

Ingredients

  • 500 g of type 00 flour
  • 250 g of lard
  • 150 g of grated pecorino cheese
  • 150 g of grated Parmesan cheese
  • 30 g of fresh brewer’s yeast
  • 1 glass of lukewarm milk
  • 5 eggs
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • Lard or butter for brushing

Preparation

  1. Dissolve the brewer’s yeast in a glass of lukewarm milk.
  2. Arrange the flour in a fountain shape on a work surface and add the eggs, grated cheeses, salt, pepper, and dissolved yeast in the middle.
  3. Start to knead the ingredients until you get a homogeneous mixture.
  4. Add the lard in small pieces and continue kneading until it is completely absorbed into the dough.
  5. Work the dough energetically for a few minutes, then form a ball and let it rest for about 1 hour covered with a cloth in a warm place.
  6. After the resting time, take the dough and roll it out with a rolling pin, trying to give it a rectangular shape.
  7. Brush the surface with melted lard or butter and fold the dough in three parts, first the right part towards the center and then the left on top of the right, as if you were folding a letter.
  8. Let the dough rest for 15 minutes, then repeat the stretching and folding operation 2 more times, brushing and resting the dough each time.
  9. After the last folding, form a log and cut it into 200 g pieces each.
  10. Roll out each piece to form discs about half a centimeter thick.
  11. Cook the discs in a hot non-stick pan, about 5 minutes per side, until they are golden brown.
  12. Serve hot or warm.

Curiosity: The crescia sfogliata owes its particular texture to the process of layering the dough similar to that used for preparing puff pastry. The abundant presence of cheeses gives it a unique flavor that pairs perfectly with cold cuts and cured meats, especially those typical of the Marche region. It is a tradition to serve it during Easter celebrations, but as mentioned before, it is excellent at any moment of the year.

Crescia sfogliata