Home Desserts Sfogliatelle – Italian Cuisine

Sfogliatelle – Italian Cuisine

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These Italian pastries are really a mixture of ardour and ability. This recipe makes use of flaky pastry normal into shells. it has a wonderful crunch, with a creamy semolina and ricotta filling.
Ingredients

Pastry

500 g plain flour
50 g sugar
6 g salt
200 ml water
150 g lard, softened
Filling

900 ml water
130 g sugar, plus 60 g further
6 g salt
310 g semolina
vegetable oil
1.three kg contemporary ricotta
2 eggs
1 orange, rind grated
1 vanilla bean, seeds scraped
1 tsp floor cinnamon
Cook’s notes
Oven temperatures are for standard; if utilizing fan-pressured (convection), scale back the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are contemporary (except specified) and cups are calmly packed. | All greens are medium dimension and peeled, except specified. | All eggs are 55-60 g, except specified.

Instructions

Resting time 30 minutes

Chilling time 1 hour

To make the pastry, put the flour, sugar and salt in a bowl and progressively combine within the water together with your fingers forming a stiff dough. Knead for a couple of minutes, cowl with plastic wrap and go away to relaxation for about 30 minutes.

Divide the dough into just a few items (every in regards to the dimension of a slice of bread) so it’s simpler to work with. Take the primary piece and roll it by way of a pasta machine on the widest setting. Fold it in three and run it by way of the machine once more. Do this about 4 occasions till easy, then begin rolling the pasta out at narrower settings till the sheet is 1 mm thick. Lay the sheet on a piece floor and use your fingers to color with a layer of the lard.

Begin rolling the sheet up from one of many quick edges, gently stretching it longer and wider as you achieve this, till you’ve gotten shaped a cigar. Then roll one other piece of dough by way of the pasta machine, coat it with lard, and roll it up across the first sheet to create a thicker roll. Continue with the remainder of the dough till you’ve gotten shaped a big roll. Cover with plastic wrap and refrigerate for at the very least 1 hour.

To make the filling, put the water, 130 g of sugar and salt in a saucepan and produce to the boil. Once boiling, progressively add the semolina, stirring. Cook for about 5 minutes, till thick. Remove from the warmth, brush the highest with slightly vegetable oil and place the pan within the fridge to chill.

Remove the semolina from the saucepan, minimize into small cubes and place in a bowl with the additional sugar. Beat with electrical beaters till it breaks up. Add the ricotta and one of many eggs and proceed beating till easy. Add the remaining egg, orange rind, vanilla seeds and cinnamon and beat for one more three minutes.

Preheat the oven to 180°C. Cut the chilled pastry into 1 cm slices with a serrated knife. Use your fingers to therapeutic massage slightly lard into the minimize sides of every slice and gently push out the centre of the spiral, separating the layers to progressively kind a pouch or shell. Scoop some ricotta combination into the centre, filling to the highest. Loosely shut the shell and lay it on a tray lined with baking paper. Bake for 25–30 minutes, till crisp and golden.

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38 Comments

  1. Eddie Edmondson

    October 31, 2018 at 2:47 pm

    My Mother-in-Law was born in Brooklyn, NY. Her parents immigrated here from Italy. She made THE BEST home-made food you could ever eat, including American recipes. She even made THE BEST home-made Pizza you would ever want too. I'm not exaggerating one bit. Her food would sometimes take 24 hours to prepare. Her gravy (sauce) alone was out of this world !! She would make that with roast, steak, sausage and bones over a 24 hour period and it would be a large pot full. May she RIP, I miss her and her love for cooking every day.

    Reply

  2. lbernazani

    October 31, 2018 at 2:47 pm

    My favourite dessert of ALL time! I had no idea how much work it takes to make one. I buy them at Italian pastry shop for $3.75 a piece. I think that's incredibly reasonable after seeing this.

    Reply

  3. Cosimo Kramarawicz

    October 31, 2018 at 2:47 pm

    Before Italian food there was nothing

    Reply

  4. Racerboy221

    October 31, 2018 at 2:47 pm

    These look amazing!

    Reply

  5. Brittnee Guzman

    October 31, 2018 at 2:47 pm

    I’m making these very soon

    Reply

  6. Roseann Buono

    October 31, 2018 at 2:47 pm

    Wow, that was incredible to see and they looked so delicious!
    Where do I get the recipe from?

    Reply

  7. queenmargot94

    October 31, 2018 at 2:47 pm

    Can we substitute lard with butter?

    Reply

  8. Jeanne Jorgensen

    October 31, 2018 at 2:47 pm

    This is my favorite Italian pastry. I had no idea how involved it is to make. I now have even more appreciation for it!

    Reply

  9. Marina De Santis

    October 31, 2018 at 2:47 pm

    Now that's what I call amazing, Italians have so many pastries, it's really difficult to choose. Yum yum😀

    Reply

  10. Jeri Buxton

    October 31, 2018 at 2:47 pm

    HAS A RECIPE BEEN POSTED? WOULD LOVE THE CHALLENGE OF MAKING THEM, A MOST FAVORITE DESSERT.

    Reply

  11. TuccTownLaydii

    October 31, 2018 at 2:47 pm

    1:17 "like rolling a cigar or…." Boi just say it's like rolling a blunt.

    Reply

  12. IrishBard

    October 31, 2018 at 2:47 pm

    Aww man, i would love to see a whole series on Italian desserts, i want to know all about them.

    Reply

  13. EllaBella

    October 31, 2018 at 2:47 pm

    bravo!

    Reply

  14. seknetcat

    October 31, 2018 at 2:47 pm

    had these years ago and can't wait to make them now! thx so much for this video it is well done!

    Reply

  15. Tomboy Phoenix

    October 31, 2018 at 2:47 pm

    im makin these right now

    Reply

  16. James N

    October 31, 2018 at 2:47 pm

    can someone recommend a method that doesn't involve a pasta maker machine or dough mixer? I'd like to try this with a hand method.

    Reply

  17. James N

    October 31, 2018 at 2:47 pm

    no wonder these are hard to find, it's a lot more profitable selling a crappy biscotti for $2.95

    Reply

  18. Everyday Products

    October 31, 2018 at 2:47 pm

    Australia ey?

    Reply

  19. Alia Naz

    October 31, 2018 at 2:47 pm

    vvvvvvvvvvv NYC n yummy

    Reply

  20. quidest5

    October 31, 2018 at 2:47 pm

    It is not Italian, it is Neapolitan!

    Reply

  21. Ana Victoria Somoza G

    October 31, 2018 at 2:47 pm

    Hi!! Can i use butter instead of lard? Thaks!

    Reply

  22. Elsa&lisa

    October 31, 2018 at 2:47 pm

    I love these and know I would'nt love making them myself. Can I borrow your pastry chef?😊

    Reply

  23. Elda Garza

    October 31, 2018 at 2:47 pm

    Wow! Looks delicious and not easy to do

    Reply

  24. Vanessa De Fulviis

    October 31, 2018 at 2:47 pm

    superrrrrr'👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍😙😙😙

    Reply

  25. Judith Giannetto

    October 31, 2018 at 2:47 pm

    Any chance of writing this recipe in US measurements????

    Reply

  26. BloodyLover33

    October 31, 2018 at 2:47 pm

    by semolina are they using cream of wheat cereal??

    Reply

  27. madisonelectronic

    October 31, 2018 at 2:47 pm

    Maeve needs boinked

    Reply

  28. laurens b

    October 31, 2018 at 2:47 pm

    Ok, a strange question, hoping for someone from Napoli to see this. Am I right in saying Sfogliatelle is this, and Sfogliate is a different pastry? Because I ate some Sfogliate in Napoli that had a different dough (denser, solid, round) with a similar filling.

    Both are delicious btw.

    Reply

  29. Lucineide Mota

    October 31, 2018 at 2:47 pm

    voce fez a modelagem muito rapido

    Reply

  30. Felicia Soto

    October 31, 2018 at 2:47 pm

    I made these and they are flat. I did fill them with a great deal of filling. What I did was flip them as I felt as if they were getting to brown on the bottom. I will also say that there was quite a bit of oil so I transferred them to another cookie sheet. They taste good, but as I said, they are flat. Any ideas.

    Reply

  31. Felicia Soto

    October 31, 2018 at 2:47 pm

    I made these and they are flat. I did fill them with a great deal of filling. What I did was flip them as I felt as if they were getting to brown on the bottom. I will also say that there was quite a bit of oil so I transferred them to another cookie sheet. They taste good, but as I said, they are flat. Any ideas.

    Reply

  32. North Sea Brent

    October 31, 2018 at 2:47 pm

    I use the filling from the Cracow style cheesecake to fill the sfogliatel because I don't like semolina.

    Reply

  33. Marie Febbraro

    October 31, 2018 at 2:47 pm

    la recette en français SVP

    Reply

  34. jeremimi

    October 31, 2018 at 2:47 pm

    all that work i would charge 10 bucks a piece lol

    Reply

  35. jeremimi

    October 31, 2018 at 2:47 pm

    why lard as opposed to butter?

    Reply

  36. בני בן ישראל

    October 31, 2018 at 2:47 pm

    הרבה אנשים שואלים אותי איך מכינים ספולייטלה נאפוליטנית. התשובה הקצרה היא, בואו איתי לנאפולי ואקח אותכם לאכול את הספולייטלה הטובה בעולם. התשובה הארוכה יותר: נסו להכין לבד בבית לפי המתכון בסרטון. אל תשכחו לספר לי איך יצא.

    Reply

  37. pizzaDhut

    October 31, 2018 at 2:47 pm

    I want to buy these, but where from??

    Reply

  38. Marvin Turner

    October 31, 2018 at 2:47 pm

    CAN SUB PUFF PASTRY

    Reply

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