SFOGLIATELLE - AN ITALIAN DESSERT FROM THE CAMPANIA REGION OF ITALY
Sfoliatelle is a street food that is sold on Italian street corners and the word means many layers. They have been called "lobster tails" for their resemblance of the tail of a lobster and the word "sfogliatelle actually means shell which the pastry also resembles.
Italians love their desserts, and the effort , taste and artistry shows just how much they love them. To make them for the first time seems like a daunting task, but once you get the hang of it, becomes busy work and the difficulty is greatly reduced.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: MAKES 30
A heavy duty standing electric mixer with paddle attachment, a pasta machine,a small metal
offset spatula, a pastry bag fitted with a ½ inch plain tip, and parchment paper
2 C unbleached flour
2 C semolina flour
½ teaspoon salt
1 teaspoon orange blossom honey
1 C shortening, lard or butter(Ghee), melted
1½ C cold water
1 tbsp sugar
3 C whole milk
1 C ricotta cheese, drained well with water squeezed out
1½ C superfine sugar
¾ C semolina flour
½ teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon kosher salt
4 tbsps candied orange and/or lemon zest
1 tbsp orange flower water (found in health food stores, Asian or Mediterranean markets.
3 large eggs
1 egg white and melted shortening, for final brushing
confectioners' or powdered sugar for dusting
STEP BY STEP DIRECTIONS:
1. Sift flour and salt and turn into bowl.
2. Rub the shortening in with your with fingers.
3. Add enough water just enough to hold the mixture together like noodle dough and
continue to knead.
4. Make into 4 balls and chill for 30 minutes.
ROLLING OUT THE DOUGH, ROLLING PIN METHOD:
1. Using a lightly floured rolling pin, roll out the dough very thin until you form a
square less than ⅛ inch thick.**SEE COOK'S NOTES**
2. Using a sharp knife, cut the dough into 6 large evenly sized rectangles about 6 X 9
3. Using a brush, spread melted lard, shortening or butter generously and evenly over
one strip, top with second strip and spread with shortening.
4. Repeat with the third thru sixth strips, separating each strip by a layer of
shortening, lard or butter. Let the melted fat cool and set.
5. Roll the four strips together like jelly roll, starting from shorter end. The roll
should resemble a rolled up newspaper about 6 inches wide and 2 inches in diameter.
6. Wrap the rolled up "logs" in an absorbent kitchen towel and chill 4 hours.
SHAPING AND FILLING THE DOUGH:
1. Pre-heat oven at 400ºF.
2. Now , cut each roll into 10 even pieces which will look like rolls of ribbon .
3. Now to make pocket to hold the filling.
4. Take out your chilled pastry and slice a ½ inch slice; this resembles a roll of
ribbon. Now lift up the circle and place it in the palm of your hand. Using your
finger press into the center and begin pushing the layers out as if you were creating
a pinch pot turning and fanning until you have a layered cup\cone. Think of one of
those collapsible travel cups.
5. Now that you have your pastry cup\cone fill it with the filling** you made. Fold the
edges over to resemble a clam and place your formed pastry on a jelly roll pan
brushed with lard.
** Combine the filling ingredients and blend well so it can pass through the ½ inch nozzle
of the pastry bag. Fill well, but do not over-fill.
6. Once the pan is full (10 per pan) brush them with melted lard, shortening or butter
and bake them at 375ºF for 15 min. or until they are golden flaky and crisp.
7. Brush more melted shortening, lard or butter over shells using light, gentle strokes.
8. Bake for 10 - 15 more until they are puffed up and golden.
9. Dust with confectioners sugar
These are best eaten right out of the oven!
1. If you own a pasta dough roller, either electric or hand crank, rolling out the dough would be more
uniform and probably easier to make just 3 lengths of dough 6" X 18" instead of the 6" x 9". The
thickness would be more uniform as well and make the appearance of your sfogiatelle much nicer.
2. Fine semolina flour isn't labeled as such on the package, but if it doesn't say "coarse," then you've got
the right product.
3· Dough cylinders can be chilled up to 2 days, or frozen 1 month. Thaw before proceeding to reheat.
4· Filling can be made 1 day ahead and chilled, covered.
5· Filled sfogliatelle (before being brushed with lard butter and baked) can be made 1 day ahead and
chilled, covered, or frozen 1 month, wrapped well in plastic wrap. Bring to room temperature before
6· Sfogliatelle are best eaten fresh from the oven. If you do have leftovers, reheat them in a 350°F oven
for about 10 minutes.
NOTE: ALTHOUGH NOT THE EXACT RECIPE SHOWN, THE
VIDEOS BELOW MIGHT BE OF HELP. THIS VIDEO SHOWS THE BASIC PREPARATION FOR THE DOUGH. THIS
PART IS PROBABLY THE MOST DIFFICULT PART OF THE RECIPE TO VISUALIZE. I HOPE IT IS OF HELP.
HOW TO MAKE SFOGIATELLE
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