Crescia Sfogliata

How it is made

Quantities are for 4 to 6 crescie. The steps are in the order you do them.

1. pour the flour into a well on the board and put the eggs, the salt, the pepper and the 50 g of lard in the middle
2. knead, taking in the flour and adding the water and the milk a little at a time, for 8 to 10 minutes, until the dough is smooth and elastic
3. shape it into a ball, cover it with cling film and let it rest 45 minutes at room temperature, or 30 minutes in the fridge
4. divide the dough into 4 or 6 pieces of about 160 g and roll each one out with a rolling pin into a thin disc of 26 cm
5. spread about 10 g of lard on each disc, roll the sheet up from the long side, stretch the log by pulling it from the middle towards the ends and wind it into a spiral
6. lay the spirals on a tray covered with cling film and let them rest in the fridge for at least an hour: this is the step that makes the layers
7. roll each spiral out again on a floured surface, into discs of 26 cm and 1 or 2 mm thick
8. heat a non stick pan, or a griddle, well and without oil, and cook one crescia at a time for 3 or 4 minutes until the bubbles form
9. turn it and cook another minute until golden, then stack the crescie under a cloth so they stay soft
10. fill them as you like, traditionally with prosciutto crudo and casciotta d'Urbino or with ciauscolo and pecorino, and serve hot