Crescia Sfogliata di Urbino with Melted Cheese | Crispy Layered Flatbread

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Crescia Sfogliata di Urbino with Melted Cheese | Crispy Layered Flatbread

Name: Crescia Sfogliata di Urbino with Melted Cheese | Crispy Layered Flatbread
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italienische Küche
Ingredients: 300 g Wheat flour type 550; 1 pc Eggs, pack of 10; 100 ml Whole milk; 80 g Unsalted butter; 200 g Scamorza; 50 g Rocket; 5 g Fine table salt; 2 g Ground black pepper

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40 min

Under an hour

Knuspr-Küche

Die Crescia Sfogliata ist das legendäre Renaissance-Fladenbrot aus Urbino in den Marken: Durch feine Butterschichten wird der Teig beim Ausbacken in der Pfanne herrlich blättrig und kross. Gefüllt mit zart schmelzendem Scamorza und frischem Rucola entsteht ein unvergleichlicher italienischer Feierabendgenuss.

Ingredients

Price per portion:€ 1.18

Ingredients for crescia & filling

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Wheat flour type 550 300 g Weizenmehl Type 550

Eggs, 10-pack 1 Stk Eier 10er

Whole milk 100 ml Vollmilch

Unsalted butter 80 g Butter ungesalzen

Scamorza 200 g Scamorza

Arugula 50 g Rucola

Fine table salt 5 g Speisesalz fein

You probably have at home

Ground black pepper 2 g Schwarzer Pfeffer gemahlen

Preparation method

Prepare & rest the dough

Mix the wheat flour type 550 with 5 g of fine table salt and 2 g of freshly ground black pepper in a bowl. Crack in the egg and add the lukewarm whole milk. Knead everything thoroughly into a smooth, elastic dough (approx. 5 to 7 minutes by hand). Shape the dough into a ball, cover, and let rest at room temperature for about 20 minutes.

Allow the unsalted butter to become very soft at room temperature so that it spreads effortlessly.

Laminate & roll layers

Divide the dough into 4 equal portions. On a lightly floured work surface, roll each portion out paper-thin into a large rectangle or circle using a rolling pin.

Chef's tip

Secret to flakiness: The colder the butter is during the final rolling out of the spirals, the more intensely the fine dough layers will puff up in the hot pan.

Cheese variation: Scamorza lends the crescia a wonderfully melting, savoury flavour. For additional depth of flavour, smoked Scamorza can also be used.