AUTHENTIC ITALIAN SFOGLIATELLE RECIPE
Now that you have some idea what a sfogliatella is, the next step, of course, is to know how to make them. Here's an easy recipe to help you with that.
Provided by Nonna Box
Categories Dessert
Time 4h30m
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour and salt. Add water and honey, and then mix to create a stiff dough. Then gradually add water.
- Place the dough on the counter and knead until it's smooth and supple. Wrap in plastic wrap and refrigerate for 30 minutes.
- After 30 minutes, split the dough into 4 pieces. Get one piece, then roll through a pasta machine. Roll using the widest setting, then fold in half and roll again. Do the same on each dough. Repeat this process until you create smooth sheets by gradually decreasing the width on each roll.
- When the sheet is at 1mm thick, lay it on the surface and apply a thin layer of lard or butter. Create thin sheets of the other doughs as well and roll them into similar thin layers.
- Roll up the first thin sheet to create a tight sausage shape.
- Next, wrap the next thin dough sheet around the original sausage shape pastry dough, layering up to create one large cylinder. Cover with a saran wrap and chill for 1 to 2 hours for the pastry to firm up.
- Now, to make the filling. Place the milk, sugar, and salt in a sauce pan and bring to a boil. Add the semolina flour until it thickens and becomes smooth. After it has cooled down, transfer to a bowl. Then, add the remaining ingredients, stirring all the while to create a smooth, thick filling. Set aside, preferably inside the fridge.
- Preheat oven to 375°F.
- Bring out the pastry roll and cut them into 1 cm-thick pieces. Use your fingers, greased with lard or butter, to make an impression on the center to create a cone shape.
- Get the filling and scoop a spoonful into the hollow and press the edges of the pastry together to lock. Repeat these for the rest, and line up all pastries on the tray.
- When you're done putting filling on all the dough pieces, bake the pastries for about 30 minutes.
- When done, allow to cool for only a couple of minutes before sprinkling them with confectioner's sugar. Serve immediately.
Nutrition Facts : Calories 439 kcal, Carbohydrate 58 g, Protein 12 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 66 mg, Sodium 158 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving
SFOGLIATELLE RICCE
I searched high and low for a recipe for this delicious pastry, originally prepared only for the aristocratic Renaissance set in Italy. There are only a few recipes online in English, and they assume you know quite about bit about baking or were just wrong. I've tried to simplify the process. It's a challenging recipe that requires a lot of time and some special techniques. Don't be upset if you don't get it right the first time. NOTE: The dough is a formula, so the ingredient measures are weights. It matters. The rest is less critical, so I used volumes.
Provided by popperdoogles
Categories World Cuisine Recipes European Italian
Time 6h30m
Yield 16
Number Of Ingredients 16
Steps:
- Mix bread flour, 5 1/3 ounces semolina flour, and kosher salt together in a large bowl; add water and honey and mix. The dough will be very dry, like pasta. If there is still dry flour after a few minutes of mixing, add up to 2 teaspoons more water to ensure all the flour is moistened.
- Turn dough onto a counter. Knead a few minutes until the dough is smooth, firm, and not tacky. While firm, the dough must also be workable. Divide the dough into four pieces and flatten. Cover dough with plastic wrap when not working with it. Run each piece through a pasta machine on its widest setting a dozen or so times, folding in half and rotating the sheet 45 degrees each time (see Cook's Note). Dust with flour very sparingly, only if needed to prevent tearing. Repeat with all four pieces. Wrap dough in plastic wrap and refrigerate for 2 hours.
- Blend ricotta cheese in a food processor until smooth. Boil 1 cup of water and stir in the sugar. Sift in the semolina, whisking to avoid clumping. It will immediately thicken up. Reduce heat to low, fold in the ricotta, and cook for another 2 minutes, stirring constantly.
- Remove pan from heat and return filling to food processor. While processor is running, add egg yolks, one at a time, until fully combined. Add vanilla, cinnamon, and candied orange peel and pulse to mix. Transfer filling to a bowl. Cool to room temperature, cover with plastic wrap, and refrigerate.
- Divide each dough piece into four pieces. Cover dough with plastic wrap. Place clean kitchen towels over a work surface. Lay each sheet of dough on the towels while you roll out the remaining sheets.
- Run each piece through the pasta machine on progressively smaller settings until dough is as thin as possible. After running it through the pasta machine, stretch each sheet as wide as you can without tearing. Dough sheets should stretch to three times their original width and be so thin you can see through it.
- Place a sheet of parchment paper on a work surface. Melt butter and lard. Place the first sheet of pastry on the parchment. Brush the dough with the butter-lard mixture. Lay the second sheet above the first, overlapping a half-inch or so. Roll the sheets up into a tight cylinder, leaving about an inch to overlap the next sheet. Lay the third dough sheet on the parchment, overlapping the second sheet, and brush with the butter mixture. Continue rolling up the log of dough, repeating until all the dough pieces are brushed with the butter mixture and rolled up. Wrap dough log in the parchment sheet and wrap entirely with plastic wrap; refrigerate for 2 hours.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place filling mixture in a pastry bag or a 1 gallon zipper bag with the corner snipped off.
- Cut cylinder of dough into half-inch slices; you should have 16 to 20 pieces. Holding the dough in both hands, use your thumbs to flatten the dough piece from the center outwards. Form flattened slice into a cone shape. Pipe filling into center, close partially, and repeat with remaining dough and filling.
- Bake in preheated oven until dough turns golden brown and starts to "peel" back from the pastries, 20 to 30 minutes. You can baste the pastries a couple of times with the leftover butter and lard mixture during baking, if you like. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 33.5 g, Cholesterol 46.9 mg, Fat 13.2 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 6.4 g, Sodium 239.5 mg, Sugar 9.4 g
SFOGLIATELLA
Provided by Food Network
Categories dessert
Time 10h45m
Yield 16 to 20 pieces
Number Of Ingredients 8
Steps:
- For the dough: Mix the bread flour and 1 cup water in the mixing bowl of a stand mixer with a hook attachment until firm. Take the dough out of the bowl, completely wrap in plastic wrap and let rest for 1 hour.
- Press the dough as thin as possible with a rolling pin. Apply oil to the surfaces and roll the dough into a salami-shaped roll about 3 inches thick. When done, wrap in plastic wrap and keep in the refrigerator overnight.
- For the filling: Put 4 cups water in a pot and bring to a boil. Add the semolina and mix until thoroughly firm and cooked. When the semolina is cool, put in the mixing bowl of a stand mixer and add the cinnamon oil. Mix at speed 2 and add the eggs one at a time. Add the ricotta and custard cream and mix thoroughly. Add the sugar, little by little while mixing thoroughly. If mixture is still extremely firm, add a couple more eggs.
- To assemble: Preheat the oven to 400 degrees F.
- Cut the "salami roll" into 1/4-inch discs. Each disc should be smoothed out between your palms. Using an ice cream scooper, fill the middle of the disc with filling and fold over into the shape of a clam shell. Put on a baking sheet and bake until golden brown and crispy, about 1 hour.
SFOGLIATELLE
The Italian classic cheese pastry filled and delicately flavored inside, crisp and crunchy outside. You have probably heard this pastry mentioned on The Sopranos. Sfogliatelle is pronouned something like (shvwee-ah-dell).
Provided by DeSouter
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Sift flour and salt and turn into bowl.
- Cut in shortening with fingers to mealy consistency.
- Add enough water (approx. 1/2 c) to hold mixture together.
- Dough should be not too hard or too soft (similar to egg noodle dough).
- Knead well several minutes.
- Form into ball and refrigerate for 30 minutes to enable it to lose elasticity and roll out easily.
- Roll dough very thin on lightly floured board into rectangular pice measuring about 28 x 24 inches.
- Cut edges evenly, then cut into 4 pieces lengthwise, 28 x 6 inches.
- Using a brush, spread melted shortening generously and evenly over one strip, top with second strip and spread with shortening.
- Repeat with the third and fourth strips, separating each strip by a layer of shortening.
- Let shortening cool and set.
- Using great care, roll four strips together, as for jelly roll, starting from shorter end.
- Wrap in wax paper and refrigerate about 15 minutes.
- Remove.
- wax paper and cut ends evenly using a short thing knige.
- Cut roll into 12 1/2 inch pieces (For easier cutting, dip knife in flour before cutting dough).
- Slices will resemble narrow rolls of ribbon.
- Place on lightly floured board and sprinkle lightly with flour.
- Gently place rolling pin a center of slice and roll out from center toward left.
- Return rolling pin to center and roll out from center toward right.
- The slice, fromerly round, will be a larger and thinger oval shape.
- Gently roll again from center toward top with one stroke and from center toward bottom with one stroke.
- The oval should measure about 7 1/2 inches at its longest part.
- Placed prepared oval on lightly floured board, rolled side down.
- Proceed as above with the other pieces, arranging finished ovals on board, side by side.
- Preheat oven to 400 degrees.
- Drain ricotta through cheese cloth until quite dry.
- Place in bowl, stir in remaining ingredients and blend throroughly.
- Place a tablespoons or two of ricotta mixture on lower half of each oval, wet edges of dough with a little egg white and fold over filling, bringing narrow edges together to form a shell-like shape.
- Press edges together tightly to seal in filling.
- Brush each shell with melted shortening.
- Bake about 15 minutes, then quickly brush more melted shortening over shells using light, gentle strokes.
- Close oven door quickly, lower heat to 350 and bake another 20 minutes.
- Brush once more with shortening.
- Pastries will puff up and have a beautiful golden color showing shell-like ribs or lines.
- Lower heat to 250 and bake another 5 to 10 minutes.
- Cool on rack.
- When cold, dust with confectioners sugar.
SFOGLIATELLA
Make and share this Sfogliatella recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 10h45m
Yield 16-20 pieces
Number Of Ingredients 8
Steps:
- For the dough:
- Mix the bread flour and 1 cup water in the mixing bowl of a stand mixer with a hook attachment until firm. Take the dough out of the bowl, completely wrap in plastic wrap and let rest for 1 hour.
- Press the dough as thin as possible with a rolling pin. Apply oil to the surfaces and roll the dough into a salami-shaped roll about 3 inches thick. When done, wrap in plastic wrap and keep in the refrigerator overnight.
- For the filling:
- Put 4 cups water in a pot and bring to a boil. Add the semolina and mix until thoroughly firm and cooked. When the semolina is cool, put in the mixing bowl of a stand mixer and add the cinnamon oil. Mix at speed 2 and add the eggs one at a time. Add the ricotta and custard cream and mix thoroughly. Add the sugar, little by little while mixing thoroughly. If mixture is still extremely firm, add a couple more eggs.
- To assemble:
- Preheat the oven to 400 degrees F.
- Cut the "salami roll" into 1/4-inch discs. Each disc should be smoothed out between your palms. Using an ice cream scooper, fill the middle of the disc with filling and fold over into the shape of a clam shell. Put on a baking sheet and bake until golden brown and crispy, about 1 hour.
Nutrition Facts : Calories 528.8, Fat 16.4, SaturatedFat 8.7, Cholesterol 216.1, Sodium 105.1, Carbohydrate 74.8, Fiber 2.5, Sugar 14.6, Protein 19.1
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