Sfogliatelle Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SFOGLIATELLA



Sfogliatella image

I could not have made this recipe without the help and tutelage of the Sessa family that runs Ferrara s Bakery here in Manhattan. I grew up eating this pastry at their store and it has been a part of my dessert favorites ever since the first time I ate it. I can remember the first time I bit into this pastry, standing on Grand Street, I felt as if my life had changed. So good. It is difficult to make but really rewarding.

Provided by Alex Guarnaschelli

Categories     dessert

Time 4h40m

Yield 15 to 18 pastries

Number Of Ingredients 16

2 cups all-purpose flour
1 cup semolina flour
1/8 teaspoon kosher salt
1 cup unsalted butter, chilled and cut into small cubes
1/2 cup water
1/4 cup shortening
1 egg, beaten with 1 tablespoon water, for egg wash
Confectioners' sugar (about 1/2 cup)
1 cup whole milk
1/4 cup semolina flour
1 cup ricotta cheese
1 egg
1/4 cup granulated sugar
2 tablespoons finely chopped mixed candied orange and lemon bits
Ground cinnamon, for dusting
2 nonstick baking sheets

Steps:

  • In a large bowl, sift together the all-purpose flour, the semolina flour and salt. Use your fingers to work the butter into the dough until it forms pea-like balls. Alternatively, sift the dry ingredients into the food processor and pulse the butter into the mixture until it is blended and relatively smooth. Work the water in with your fingers (or in the mixer). Turn the dough out onto a flat surface and roll it into a ball. Wrap it in plastic wrap and press it down. Refrigerate for at least 1 hour.
  • In a medium saucepan, bring the milk to a simmer. Whisk in the semolina flour and cook, stirring constantly with a wooden spoon, until the mixture thickens, 3 to 5 minutes. If it forms lumps as it cooks, whisk until smooth. Transfer the milk and flour mixture to a bowl to cool slightly, about 10 minutes. Stir in the ricotta, the egg, sugar. Add the candied orange and lemon bits and sift a dusting of cinnamon over the surface. Stir to blend. Taste for seasoning and refrigerate until ready to use.
  • Remove the dough from the refrigerator and divide in half. Flour a flat surface and roll 1 of the halves into a rectangle about 14 inches by 24 inches. The shorter end of the rectangle should be close to you. The dough should feel very thin. The thinner the better! Brush the entire rectangle with a layer of the shortening. Sprinkle it with an even dusting of confectioners sugar. Gently and evenly roll it up into itself like a jelly sponge roll. Roll carefully, taking care that it rolls up very tightly. Refrigerate for at least 2 hours. Use a sharp knife to cut the roll into 1 to 1 1/2-inch thick pieces. Repeat the same process with the other half of the dough.
  • Preheat the oven to 375 degrees F.
  • Put 1 of the dough rounds in your hand and, with the other hand, press your thumb into the middle of your other hand (and, therefore, into the dough) and start to stretch the dough. You don t want to push so much that you make a cavity just yet. First, concentrate on making the dough round bigger and flatter. When it is about the size of a large clam shell, start to smooth and push down in the middle so it forms a cavity a lot like a large clam shell. You want to finish with a cone with an opening of about 3 inches and the smaller, tapered end about 1-inch. Brush a little shortening on the dough and turn it inside out, cupping the dough cone between the length of your index finger and thumb. Carefully spoon 2 large spoonfuls of the filling into the cone. The cone should be fairly filled and go to the edges of the opening with a thin layer of the filling. Close the mouth by carefully folding the cone opening over itself. The same as if you had 2 halves of a clam shell and were closing it up. Gently press the edges of the opening, together. Arrange on a nonstick baking sheet. Repeat with all of the dough, until both of the baking sheets are filled. Brush each with the egg wash.
  • Put the trays in the center of the oven and bake until golden brown, 30 to 35 minutes. Remove from the oven and allow them to rest a few minutes on the baking sheet.
  • After the Sfogliatella have rested for a few minutes, sprinkle them with another dusting of confectioners' sugar and put each baking sheet squarely under the broiler. Do not walk away! Stay there and watch as the sugar slowly browns the top. If the layer of sugar was light and you want to make it a little browner, repeat with another dusting of sugar and another minute under the broiler. Allow them to rest a few minutes, then transfer them to a serving platter, dust with confectioners' sugar and serve.

SFOGLIATELLE RICCE



Sfogliatelle Ricce image

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

12 ⅓ ounces bread flour
5 ⅓ ounces semolina flour
⅓ ounce kosher salt
6 ½ fluid ounces water, or more if needed
⅔ fluid ounce honey
1 ⅔ cups whole-milk ricotta cheese
1 cup water
½ cup white sugar
⅔ cup semolina flour
2 large egg yolks
2 teaspoons vanilla extract
¼ teaspoon ground cinnamon
2 tablespoons finely chopped candied orange peel
½ cup unsalted butter, room temperature
½ cup lard, room temperature
¼ cup confectioners' sugar for dusting

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

RICOTTA-FILLED PASTRIES



Ricotta-Filled Pastries image

Categories     Mixer     Cheese     Egg     Dessert     Bake     Ricotta     Orange     Vanilla     Spring     Pastry     Gourmet     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 24 pastries

Number Of Ingredients 20

For dough
3 cups all-purpose flour plus additional for dusting
1 teaspoon fine sea salt
3/4 cup water plus additional
1 stick (1/2 cup) unsalted butter, softened
4 ounces lard (1/2 cup), softened
For filling
3/4 cup granulated sugar
1 1/2 cups water
1 1/4 cups semolina flour, fine* (see Cooks' notes, below)
3 large egg yolks
1 tablespoon vanilla
1/4 teaspoon fine sea salt
1/4 teaspoon cinnamon
2 cups fresh ricotta (1 pound)
1/4 cup finely chopped candied orange peel
Garnish: confectioners sugar
*available at some specialty foods shops or mail-ordered from Dean & DeLuca (877-826-9246)
Special Equipment
a heavy-duty standing electric mixer with paddle attachment, a pasta machine, a small metal offset spatula, a pastry bag fitted with a 1/2-inch plain tip, and parchment paper

Steps:

  • Make dough:
  • Mix together 3 cups flour and sea salt in bowl of mixer at moderately low speed, then beat in water. Gently squeeze a small handful of dough: It should hold together without falling apart. If it doesn't, add more water 1 teaspoon at a time, beating after each addition and continuing to test. Continue beating at moderately low speed until dough forms a ball, about 5 minutes (dough will not be smooth).
  • Halve dough and roll out each half into a rough 12- by 5-inch rectangle (1/4 inch thick) with a rolling pin. Put dough on a lightly floured baking sheet and cover with plastic wrap. Set smooth rollers of pasta machine at widest setting. Feed 1 piece of dough through rollers 6 times, folding in half each time. Feed remaining piece of dough through rollers in same manner.
  • Stack both pieces of dough and, using rolling pin, roll together to form 1 (1/2-inch-thick) piece. Feed dough through rollers 10 more times, folding in half each time. Fold dough in half crosswise, then fold in half again. Chill dough, wrapped in plastic wrap, at least 2 hours and up to 8.
  • Beat together butter and lard in a bowl with mixer until pale and fluffy.
  • Quarter dough. Keeping remaining pieces covered with plastic wrap, roll out 1 piece dough into a rough 4- by 8-inch rectangle (1/4 inch thick) on a lightly floured surface. Feed rectangle through rollers of pasta machine (dust dough with flour as necessary to prevent sticking), making space between rollers narrower each time, until dough has gone through narrowest setting (dough strip will be about 4 feet long). Cover strip loosely with plastic wrap. Feed another piece of dough through rollers in same manner.
  • Put 1 dough strip on lightly floured surface and trim ends to make even. Spread 3 tablespoons lard butter evenly over strip with offset spatula. Gently stretch strip to 9 inches wide with your fingers, moving slowly down length of strip. Beginning at a short end, carefully and tightly roll up strip, stopping 1 inch before end, then cover loosely with plastic wrap. Spread other dough strip with 3 tablespoons lard butter and stretch to 9 inches in same manner (do not roll up). Overlap 1 inch of a short end onto exposed end of first roll, then continue to roll up first roll to form a tight cylinder (about 9 inches long and 2 inches in diameter).
  • Feed remaining 2 pieces of dough through rollers and make another tight cylinder in same manner. Wrap cylinders well in plastic wrap and chill until firm, at least 3 hours. Chill remaining lard butter.
  • Make filling:
  • Bring sugar and water to a boil in a 2-quart saucepan over moderate heat, stirring until sugar is dissolved. Add semolina flour in a slow steady stream, stirring, and cook, stirring, until mixture becomes a thick heavy paste, 2 minutes. Transfer to a baking sheet and spread 1/4 inch thick. Chill, covered with wax paper, until cold, about 30 minutes.
  • Tear semolina into pieces and mix in bowl of mixer at low speed to break up. Add yolks, vanilla, sea salt, and cinnamon and beat until smooth. Mix in ricotta and candied orange peel at low speed. Spoon into pastry bag and chill.
  • Form pastries:
  • Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Remove remaining lard butter from refrigerator.
  • Working with 1 cylinder at a time, trim about 1/2 inch from each end, then cut cylinders into 3/4-inch-thick slices (about 12). Lay 1 slice flat on work surface and gently flatten into a 4-inch round with heel of your hand, starting in center and smearing out in all directions.
  • Form round into a cone:
  • Carefully scrape round off work surface with a knife or metal spatula. Put your thumbs underneath round and first two fingers of each hand on top, then gently push center upward with thumbs and simultaneously pull side downward with fingers, keeping layers overlapping slightly (imagine a collapsible travel cup).
  • Cupping cone in palm of your hand, pipe in about 3 tablespoons filling. Pinch edges of dough together to seal and put pastry on a baking sheet. Form and fill more sfogliatelle in same manner with remaining slices and remaining cylinder.
  • Brush sfogliatelle with some lard butter. Bake in batches in middle of oven (keep second batch covered with plastic wrap while first bakes), brushing with remaining lard butter twice during baking, until very crisp and golden brown, about 30 minutes total. Transfer pastries to a rack to cool slightly, then serve.

More about "sfogliatelle recipes"

AUTHENTIC SFOGLIATELLE RECIPE | HARDCORE ITALIANS
Web Apr 18, 2019 2 large egg yolks. 1/3 ounce kosher salt. 5 1/3 ounces semolina flour. 6 1/2 fluid ounces water, or more if needed. 2/3 fluid ounce honey. 2 teaspoons vanilla extract. 1/4 teaspoon ground cinnamon. 2 tablespoons chopped candied orange peel. FOR FILLING: 1 2/3 cups whole-milk ricotta cheese. 1 cup water. 1/2 cup white sugar. FOR BRUSHING:
From hardcoreitalians.blog
See details


SFOGLIATELLE RECIPE - GREAT ITALIAN CHEFS
Web by Josh Eggleton. Ingredients. Metric. Imperial. Pastry. 1 1/8 lb of plain flour. 1 tsp salt. 1 oz of honey. 6 fl oz of water. 5 1/3 oz of lard, or butter, softened plus extra for greasing. icing sugar, for dusting. Sfogliatelle filling. 1 pint of milk. 3 1/2 oz of sugar. 1 pinch of salt. 5 1/3 oz of semolina. 1 1/8 lb of ricotta. 1 egg.
From greatitalianchefs.com
See details


HOW TO MAKE SFOGLIATELLE - BEST SFOGLIATELLE RECIPE - FOOD52
Web May 4, 2022 Bake. How to Make Swirly, Flaky Sfogliatelle. A step-by-step guide to the mesmerizing Italian pastry. by: Erin Jeanne McDowell. May 4, 2022. 28 Comments. Photo by Ren Fuller. 28 Comments. Buckle up, guys—this pastry is definitely a project. But trust me, it’s a super fun, satisfying, and delicious one.
From food52.com
See details


SFOGLIATELLE SANTA ROSA - EATALIAN RECIPES
Web Eatalian Recipes. November 7, 2022. 2 Comments. Jump to Recipe Jump to Video Print Recipe. Have you ever wondered how this wonderful “Sweet or Dolce” is made? The sfogliatelle Santa Rosa was created in the monastery of Santa Rosa in Conca dei Marini in the province of Salerno, Italy, in the 17th century.
From eatalianrecipes.com
See details


SFOGLIATELLE | RECIPE | CUISINE FIEND
Web Jan 27, 2016 Sfogliatella – singular – is a pastry filled with custard-like mix. There are two types: frolla, made from typical Italian shortcrust pastry, smooth and shaped like an oversized clam shell, and riccia (curly), a devil to make and an angel to sample.
From cuisinefiend.com
See details


SFOGLIATELLE RECIPE - FOOD & WINE
Web Jan 19, 2023 Spread a thin, even layer of lard over dough by hand or using a pastry brush. (Microwave lard on HIGH in 20- to 30-second intervals until slightly softened, if needed.)
From foodandwine.com
See details


SFOGLIATELLE RECIPE | AN EXPERT'S GUIDE TO MAKING THE ITALIAN PASTRY ...
Web Sfogliatelle recipe | an expert's guide to making the Italian pastry | Gourmet Traveller. A pastry chef's guide to making sfogliatelle. Alistair Wise of Hobart's Sweet Envy demystifies the making of these revered Italian pastries, his favourite Easter treat. Mar 31, 2021 5:00pm. By Alistair Wise. 1 hr preparation.
From gourmettraveller.com.au
See details


QUICK AND EASY SFOGLIATELLE - SCRAMBLED CHEFS
Web Jun 14, 2023 This easy sfogliatelle recipe will show you how to make this delicious flaky treat at home with just a few simple ingredients. It has the most amazing flavor and is similar to a cream puff pastry but with a toasted almond flavor.
From scrambledchefs.com
See details


LAZY SFOGLIATELLE {QUICK & EASY TO MAKE} - ITALIAN RECIPE BOOK
Web Apr 11, 2022 In a stove-top pot add milk, butter, salt and sugar. Stir well and bring the mixture to boil. Constantly stirring, slowly add semolina flour. Continue whisking to avoid formation of the lumps and cook for 5 minutes. Let cool completely. In a food processor add cooked semolina, ricotta and an egg. Pulse a few times until smooth and even texture.
From italianrecipebook.com
See details


BEST SFOGLIATELLE RECIPES | BAKE WITH ANNA OLSON - FOOD NETWORK …
Web Feb 2, 2022 Sfogliatelle. by Anna Olson. updated February 2, 2022. 2.8. ( 132 ratings) Rate this recipe . Prep Time. 1h 30 min. Cook Time. 30 min. Sfogliatelle means “small, leaf layers” in Italian, and you sometimes hear these ricotta-filled, clamshell-like pastries also called Lobster Tails in North America, but they are from Naples originally.
From foodnetwork.ca
See details


NONNA'S BEST SFOGLIATELLE RECIPE | HARDCORE ITALIANS
Web Jul 30, 2020 Pronounced like sfo-lee-ah-tell-eh, sfogliatelle are a Neapolitan pastry that are absolutely divine! They have a crispy layered exterior and are filled with an orangy-cinnamony custard. This recipe from Nonna Box is the closest I’ve come to making something taste like it came from an Italian bakery!
From hardcoreitalians.blog
See details


SFOGLIATELLE {AUTHENTIC RECIPE STEP BY STEP} - ITALIAN RECIPE BOOK
Web Feb 25, 2018 Sfogliatelle Ricce is an iconic Italian pastry originated in Naples, Campagnia region. Super thin layers of crunchy dough filled with delicious orange and cinnamon flavored ricotta cream. In this recipe you'll find everything you need to make it a success: best tools to use, tips and tricks ans step by step pictures.
From italianrecipebook.com
See details


SFOGLIATELLE {LOBSTER TAIL PASTRY} - MARCELLINA IN CUCINA
Web Nov 29, 2013 Sfogliatelle are a delicious pastry that consists of a super crunchy shell filled with a sweet, creamy filling. 5 from 9 votes. Print Pin Rate. Prep Time: 1 hour. Cook Time: 25 minutes. Chilling Time: 4 hours. Total Time: 5 hours 25 minutes. Servings:16 pastries. Author: Marcellina. Ingredients. Dough. 3 cups (420 gm) all-purpose (plain) flour.
From marcellinaincucina.com
See details


NEAPOLITAN SFOGLIATELLE - FEELING FOODISH
Web Dec 17, 2020 Sfogliatelle are classic Italian (Neapolitan) pastries that are typically served warm. On the outside, there are hundreds of buttery, crisp, and flaky layers; on the inside, a warm, rich citrus and vanilla filling thickened with semolina and ricotta. If you are up for a baking challenge, this recipe is for you! The results are very worthwhile!
From feelingfoodish.com
See details


BEST SFOGLIATELLE RECIPE - HOW TO MAKE SFOGLIATELLE - FOOD52
Web Jan 4, 2018 Ingredients. DOUGH: 3 cups (361 g) all purpose flour. 3/4 teaspoon (3 g) fine sea salt. 6 ounces (170 g) unsalted butter, at room temperature. 1 cup (237 g) room temperature water. FOR ROLLING DOUGH. 6 ounces (170 g) unsalted butter, at room temperature. FILLING: 1 1/2 cups (356 g) whole milk. 3/4 cup (149 g) granulated sugar.
From food52.com
See details


NEAPOLITAN SFOGLIATELLE RECIPE - LA CUCINA ITALIANA
Web Dec 11, 2021 Recipes Cakes And Desserts. Neapolitan Sfogliatelle. Tested by La cucina Italiana. by Editorial staff. December 11, 2021. 2.0 / 5. Rate. Delicate crisp layers of dough filled with creamy ricotta, semolina flour and candied citrus make this iconic Neapolitan sfogliatelle irresistible. Cooks in: 1h 40mins + 1h 40mins. Levels: For Good Cook.
From lacucinaitaliana.com
See details


THE SECRET FOR MAKING AUTHENTIC ITALIAN SFOGLIATELLE RECIPE
Web The Secret For Making Authentic ITALIAN SFOGLIATELLE RECIPE - YouTube. Nonna Box. 1.03K subscribers. 1.1K. 91K views 4 years ago #lobstertail #sfogliatelle #italianrecipe. ...more. This...
From youtube.com
See details


SFOGLIATELLE RECIPE | ITALIAN RICOTTA PASTRY GRAND PRIX EATS
Web Apr 29, 2021 Do you hate yourself? I was feeling particularly masochistic during the Imola Grand Prix and so, inspired by the famously fail-filled showstopper bake from Series 8 of the Great British Bake Off, I decided to tackle sfogliatelle.
From grandprixeats.com
See details


ITALIAN SFOGLIATELLE (SFOGLIATELLE RICCE) - COOKIST
Web Italian Sfogliatelle: the classic recipe for the great Neapolitan dessert to make at home. Total time: 180 Min. Difficulty: Medium. Serves: 6 people. By Cookist. 142. Ingredients. for the dough. Manitoba flour. 250 g. Flour type 0. 250 g. Lard. 150 g. Honey. 2 tbsp. salt. 1 tsp. for the filling. cow's ricotta cheese. 400 g. Water. 400 g.
From cookist.com
See details


AUTHENTIC ITALIAN SFOGLIATELLE RECIPE | NAPOLI'S DELICIOUS DESSERT
Web Sep 6, 2017 Here we present the authentic Italian sfogliatelle recipe. This delicious pastry is one of the most famous of the pasticceria Napoletana, very delicious.
From nonnabox.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #cuisine     #preparation     #desserts     #european     #vegetarian     #italian     #dietary     #4-hours-or-less

Related Search