sfogliatelle with phyllo dough

This is why I wish we lived closer!! Wow! teaspoon (6 gm) salt ( Log Out /  Phyllo dough The dough used in Sfogliatelle is actually not like phyllo dough. Boil 1 cup of water and stir in the sugar. Change ), You are commenting using your Facebook account. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Sfogliatelle is a kind of ridged Italian pastry made out of a dough quite similar to phyllo dough and stuffed with sweet, creamy filling. Cut the roll into 1/2 inch (15 mm) slices. It is a journey and I do my best to get better with time and practice. Superb Blog! (and now you own a pasta roller!!!) We can only overnight to the following states: AK, AR, AZ, CA, CO, CT, DC, DE, IL, IN, KS, LA, MA, MD, ME, MI, NH, NJ, NV, RI, TX, VA, WA, WY. Pick up the piece and insert your thumbs on the inside with your forefingers on the outside meanwhile gently stretch the center to make it more into the shape of a cone. Gently pull the sides of the dough and stretch it, starting from the middle and going out, until it is about 8 or 9 inches (20 or 23 cm) in width. I would not recommend using butter. It is then filled with a mixture of ricotta, semolina, sugar, cinnamon, eggs and some candied citrus and/or other fruit. Hello, Sandie offered us the recipes for sfogliatelle ricci, sfogliatelle frolle and lobster tail. Oh my gosh.. this is insane .. look at the amount of work and delicate handling.. only you could have done this.. and the final product shows it.. simply beautiful! Now, to make the filling. Available from our sister company, The Cannoli Factory. It is simply irresistable. Hello Anne, When ready to use thaw overnight it in the refrigerator and then proceed with the recipe. If you feel absolutely compelled, add an extra teaspoon of water but it is supposed to be very dry. Working with one piece of dough at a time (cover the other pieces with a towel or plastic wrap), lightly flour a piece pass it through the pasta roller set at the widest setting. Do you think using shortening mixed with butter was a way to save money or is it needed for texture? Begin typing your search above and press return to search. Who cares if it is messy in the center if it tastes divine! This means that you give the flour a chance to absorb the water, that makes the dough much easier to work with. Oh Sawsan – they look so pretty! If you don’t have puff pastry in hand, you can make turnovers using the pie crust or phyllo dough. Sorry, “have you tried using ONLY vegetable shortening?”. These are so gorgeous!! These look extraordinary Sawsan, true! Defrost it in the refrigerator overnight before using. JavaScript seems to be disabled in your browser. It seemed like a dessert that would hit the same buttons as warbat so I knew the kids would love it. They all told me, I should make it. Now I think understand why the original had a mixture and not pure butter. One roll of dough goes a long way! Butter has a low melting point that does not allow time for steam to raise the precious layers of pastry. 1/2 cup (120 ml) (4 oz) (115 gm) granulated sugar Work the water in with your fingers (or in the mixer). Thank you so much for sharing this recipe, and compliments for your beautiful photos. —Preceding unsigned comment added by 72.229.150.20 (talk) 18:53, 19 December 2010 (UTC) Thank you. They are made from dough which is similar to phyllo, which is cut into discs and formed into a pocket to hold a creamy and delicious orange-flavored ricotta filling. I responded, are you kidding me… only professional bakers can. Roll up the dough and refrigerate for one hour. The original recipe did not call for a particular type of lard. Post was not sent - check your email addresses! I must say you have deliver a awesome job with this. Cook, stirring often, until the mixture is smooth and thick, about 2 minutes. That will make your life much easier. If you break down the work over a few days, prepare the dough and the filling on day one and then roll and fill the dough on day two, you will find that the recipe is not as scary as it first seems. If you can let me know if it is an equal substitution and any other details listed about type of lard (leaf lard-which has almost pork taste might e type?)? Try to get the dough as even as possible, your goal is an even rectangle strip, about 4 inches (10 cm) in width. You must have JavaScript enabled in your browser to utilize the functionality of this website. The mixture was used as a filling and put in the center of the two sheets of dough, which was previously knead… Refrigerate and rest the dough for at 2 hours, or overnight. My other advice would be to divide the dough into 8 parts as opposed to 4 and work with one small segment at a time. 1/2 cup (1 stick/4 oz) (115 gm) unsalted butter, softened. At this point get your pasta roller or rolling pin out and ready. The origin of Sfogliatella. https://www.tasteofhome.com/collection/phyllo-dough-recipes-dessert-edition Lard in the traditional recipe makes much more sense to me than shortening due to its ability to help create flaky layers. It is an elaboration that was the result of chance, like many other creations that today are authentic works of art. Apply oil to the surfaces and roll the dough … Simply amazing Sawson! And of course, all butter is heavenly. What a beautiful pastry and your description and pictures make me want to jump on a plane and head to your house for a cup of coffee and one of these delicious pastry! The challenge host suggested shortening as a good alternative for texture.Using all butter would not have given you the crispy crunchy layers. I am very impressed with your results and will have to try! P.S. Remove the dough from the refrigerator and divide it into 8 equal pieces. Thank you Sandie for a great challenge, Sfogliatelle Ricci  Put the semolina-ricotta mixture into a pastry bag with a 3/4 inch (20 mm) opening (A disposable pastry bag or even a ziploc bag with the corner cut off is fine too). It’s simple, yet effective. This delicious pastry is one of the most famous of the pasticceria Napoletana, very delicious. 2/3 cup (160 ml) (4 oz) (115 gm) fine semolina or cream of wheat Use your fingers to work the butter into the dough until it forms pea-like balls. Click to share on Print & PDF (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Skype (Opens in new window), Click to share on Telegram (Opens in new window), Click to share on Reddit (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on LinkedIn (Opens in new window), Sopa Castellana #tributetolis #daringbakers, http://bewitchingkitchen.com/2013/12/07/a-blog-award/, Sfogliatelle: a delicious Naples treat | Broken Columns. You might actually find it to be fun!and I have to say that the end result is more than worth the effort! Is this correct? You do not have to seal the opening as the filling is too thick to ooze out during baking. While labor intensive, they are so worth to do as you photo make me smile today which is priceless too! I chose to make sfogliatelle ricci because it somehow reminded me of an arabic dessert that my kids love that is called warbat. Brush on melted butter on one side. zest of 1 lemon. Change ), You are commenting using your Google account. It's a challenging recipe that requires a lot of time, some special techniques, a scale, and a … Fill each pastry cone with 1-2 tablespoons of the filling. http://bewitchingkitchen.com/2013/12/07/a-blog-award/. Same with pie crusts. Cover with a saran wrap and chill for 1 to 2 hours for the pastry to firm up. I see that you mentioned you could not use lard for religious reasons. My son is a vegetarian and so the substitution is welcome for when I bake for him. The rolled dough for the Ricci  can be frozen for up to a month. G’day! Do you have food photographers or bloggers who also do photography you admire? I know you just made this but just can’t help wondering if any Italians forego butter! Press Esc to cancel. Its makes croissants looks like a piece of cake in comparison! ( Log Out /  I made the mistake of rolling the dough super thin (my pasta machine goes all the way to 9 setting) the resulting dough was paper thin and dried out very quickly and when I tried to stretch it it tore. Lightly push the opening closed. Heat the oven to 350 degrees. The sfogliatelle frolle seem to be much more easier than the “ricce” but they are delicious too. Spread the shortening/butter mixture over the entire finished log and starting in the middle gently run the hands down the length to extend the length another inch (30 mm) or so. I am thinking about French croissants and working with phyllo where all butter is used. With the heel of your hand, push out from the center in one direction. Keep doing that until the dough becomes very smooth. Hope you get lots of fun out of your new pasta machine . Combine the milk and the sugar in a medium saucepan. Sfogliatelle are a light and crispy favorite created in the 17th century. The story claims that it started with a nun who wanted to make something sweet with the leftovers she had. Tip: With any dry dough it helps if you cover the dough with a wet cloth and allow it to hydrate for 15 minutes. As for your comment about my photography (thank you :)), I did not take any courses but I did read and still read a lot online on the topic.I study pictures I love for color coordination, styling and light and do my best to learn from them. The crunch and crackle of the pastry layers, beautifully contrasted by the creamy filling, the hints of rosewater in the syrup. I will correct the post. http://cookingpleasure.livejournal.com/ is on top of that list. Rotate the dough and do this in all four directions. What thin pastry but how gorgeous is the result. Quantity of 6 included per order. It is then filled with a mixture of ricotta, semolina, sugar, cinnamon, eggs and some candied citrus and/or other fruit. Was the quantity the same? This will release any air pockets and tighten the roll. I really wanted to make these, but just didn’t get them done (finding time in the kitchen with two little ones has been a daunting task for me!). Jan 14, 2018 - Here we present the authentic Italian sfogliatelle recipe. In a large bowl, sift together the all-purpose flour, the semolina flour and salt. Bake 15 minutes or until golden brown and crisp. In addition, the blog loads super quick for me on Chrome. Begin from the short end and start rolling the dough into a very tight roll. These are SO impressive – and so are you! The queen is undoubtedly the sfogliatella riccia (curly), made with a soft, flaky dough, similar to puff pastry or phyllo and filled with a mixture of ricotta, semolina, sugar, cinnamon, eggs and some candied citrus and/or other fruit. Did you take any food photography classes? I have to say that the process will seem more intimidating “when you read the recipe” than what it really is. Aha, so THAT’S how they are made… I look at them every time I walk into a pastry shop, and they look so yummy (I can’t eat gluten, so it’s looking only for me…). As salamu alaikum, I noticed that you said you used lard in this recipe. Delicioso! Press the dough as thin as possible with a rolling pin. Despite how crazy life has been this month, I was determined not to miss this challenge, so I ended up starting the day before reveal day!Not a good idea when you have such a  demanding challenge to meet, a new pasta machine that you bought because of this challenge and still have to figure out how to use it and a flue that makes your head spin! Wow Sawsan, that is one hell of a challenge. Learn how your comment data is processed. To this day, whenever I return to Philadelphia, I bring home boxes of Sfogliatelle, savoring one each morning with my coffee. What a fantastic challenge. There are quite a few bloggers with photography that I love. I wish I had the time to make these – unfortunately not these days If only we could eat the pictures , Your ricci turned out perfect and your step by step photos are spot on.I’m so glad you enjoyed this challenge!! One single pastry is called “sfogliatella”. Mar 21, 2017 - Explore LexnGer's photos on Flickr. Many wonder how it came to the making of this delicious puff pastry. Have you tried vegetable shortening? These delicious pastries are filled with a sweetened ricotta cream and seminola with a touch of cinamon and orange. lard (1 C shortening = 1 C – 2 tablespoons lard) Brava! Turn this out onto a clean work surface and knead the dough together, bringing in all the dry bits. Once even, pass the dough until you get a thin dough (see notes). Bring to a boil, then lower the heat and slowly add the semolina (or cream of wheat), whisking quickly as to avoid any lumps. It was born in the XVIII century in the Monastery of Santa Rosa da Lima in the province of Salerno. 3/4 cup (180 ml) warm water (about 100°F/38°C), Filling: semolina ricotta filling (see recipe below), To roll the dough you will also need Thank YOU. You don’t want the layers to actually separate. Sfogliatelle frolle is made from a dough much like pie crust, whereas sfogliatelle ricci is made from a phyllo-like dough that is rolled up into a cylinder, sliced into coins, and then formed into a cone that houses a filling of ricotta and semolina flavoured … Knead the dough back into a ball and wrap in plastic wrap. Place the sfogliatelle 1-inch apart on the baking sheets. Servings: 14-18 pastries, 3 cups (750 ml) (15 oz) (420 gm) all-purpose (plain) flour What a spectacular job you did with these – they look so flaky and delicious!! They do look divine. This delicious pastry was originally prepared only for the Italian aristocracy during the Renaissance. You put a big smile on my face. Thank you for the heads up. I allowed the dough to rest for 5 minutes after every 3 turns. Thaw a roll of phyllo dough according to the directions on the box. :)). This is far and away my favorite pastry, ever. Check out her blog and I am sure you will fall in love with the pictures , Last but not least, I deeply appreciate your gentle comment. Hello there, I just discovered your beautiful blog. Sfogliatelle ricci is a true melody of textures; the crunchiness of the pastry, the smoothness of the filling, eating it warm means that the heat will enchant you with the perfumes of the candied fruits and the cinnamon. Ingredients 1/3 cup (80 ml) (2 oz) (60 gm) candied orange peel (commercial or home-made) These are best served warm with a sprinkling of confectioners’ sugar on the day they are made. I love your photos! As for the substitution. Very nice sfogliatelle Sawsan, I love the way your layers puffed up a bit. No,that’s a typo.The original recipe called for lard, I used shortening instead. Warbat is a dessert made of layers of a very thin dough that are filled with cream and then drizzled with syrup. Your finished roll should be approximately 10 or 11 inches (25 or 28 cm). Lard is made from pork. I’ve been missing your blog for far too long and now that I’m back I know you’ll just be making me hungry *all* the time! The name itself means multiple layers or multiple leaves in Italian, a reference to the look of the pastry after it has been baked. The queen is undoubtedly the sfogliatella riccia (curly), made with a soft, flaky dough, similar to puff pastry or phyllo and filled with a mixture of ricotta, semolina, sugar, cinnamon, eggs and some candied citrus and/or other fruit. 1 teaspoon (5 gm) ground cinnamon (you can increase or decrease the amount to your liking) If you are intimidated by the dough you can use the same filling with store bought puff pastry to make some very tasty turn overs. Fruit variations: I love to fill the turnovers with the seasonal fruits. A lot of times it’s challenging What a fantastic job Sawsan. Luckily your doctor didn’t come on vacation with you. Then fold the pastry and brush with egg wash. Add a bit of cream cheese and jam (or just jam. Sfogliatelle Ricce is an iconic Italian pastry originated in Napoli, Campagnia region. I will let you know how it turns out. The flakey, 1000 layers of super thin dough, shaped into a horn and filled with a scrumptious filling. Preheat your oven to moderately hot 400°F/200°C/gas mark 6 and place your rack in the middle LexnGer has uploaded 19472 photos to Flickr. I’m happy to buy mine from an Italian bakery. Scrape into a container, place plastic wrap directly onto the surface and refrigerate until needed (up to 3 days). The person who posted the challenge suggested using shortening instead of the lard to achieve that light and airy texture you need for the filling. 2 teaspoons (10 ml) pure vanilla extract (or the seeds of one pod and 1 teaspoon of extract) I hope this helps. Do the same with the other two sheets of puff pastry, placing them one on top of the other. Butter AND lard would give flavor and texture. Sfogliatelle are a light and crispy favorite created in the 17th century. Super thin layers of crunchy dough filled with delicious orange and cinnamon flavored ricotta cream. During the baking process, the dough that is used to make sfogliatelle separates, creating this appearance. That is why you will find that the center of my roll was messy. It looks so time consuming and intricate to make but the end product seems well worth the time investment! Next, wrap the next thin dough sheet around the original sausage shape pastry dough, layering up to create one large cylinder. Change ), You are commenting using your Twitter account. […] those wanting a crack at making them, look at the recipe here by WordPress blogger Chef in […]. One last question. Press the open edges together to seal the pastry. Clever lady! Best, Sandie, Hello Sawsan, Absolutely a’ma~zing. Remove the dough from the refrigerator, unwrap, and place on a cutting board. Combine the flour and salt in a large mixing bowl and stir in the water, or use your standing mixer with the paddle attachment. Roll out the dough then fold the dough in half  and give the dough a quarter turn and roll again. https://www.epicurious.com/recipes/food/views/ricotta-filled-pastries-104911 This forms the dough and opens up the layers. Just wanted to say the tiny snowflakes flitting across my screen on your site are absolutely charming! How to make phyllo dough shells. It was only a few days ago, I was explaining to my friends what sfogliatelle/lobster-tails are and how they are made, including showing them a video from youtube. Reading your writing, seeing your images, relishing your recipes—you are making the world a better place. Slice off about an inch (30 mm) from each end so that they are straight and even. Beautiful dessert. I’ve seen television programs where they’re made and they are so fussy looking that you have to take a lot of credit for undertaking the project. Storage & Freezing Instructions/Tips: The dough may be frozen for up to 3 months, at this time. The dough is sealed around the filling, and the pastries baked until their ridges form as the layers of dough separate. I’m a Ukrainian girl raised in Philadelphia, PA. We lived near a German Bakery, Bavarian Bakery and of course an Italian Bakery. Change ). Perfection! Warmly – Shanna. It is so interesting to see this challenge interpreted by others across the globe. Serving suggestions: It is super fast, easy and tasty) Light, Crispy Favorite with Orange-flavored Ricotta Filling. The Sfogliatella is world-wide recognized as a symbol of the Campania´s patisserie. Store-bought pie filling can be used in this recipe. 2 large egg yolks Joanne, Absolutely stunning – and what patience you have! Thank you for this beautiful recipe and pictorial! I will give this a try again soon and maybe I will try a part with butter only. (you can also use mini chocolate chips Or pistachios, the possibilities are endless) Place onto the prepared baking sheet and very lightly brush the outside of each completed pastry with the butter mixture. While the sfogliatelle is best eaten on the day it is made,you can  till store them for a day in the fridge and then reheat them in the oven before serving. Fae, The dough will be very dry. It’s actually way easier than it looks: Start with frozen phyllo dough and brush it with melted butter. Place the milk, sugar, and salt in a sauce pan and bring to a boil. I can well understand how the name came about. Lou. https://www.greatitalianchefs.com/recipes/sfogliatelle-recipe The dough is stretched out on a large table, or flattened with a pasta maker, then brushed with a fat (butter, lard, shortening, margarine, or a mixture), then rolled into a log (much … This site uses Akismet to reduce spam. Alternatively, sift the dry ingredients into the food processor and pulse the butter into the mixture until it is blended and relatively smooth. I wanted to let you know that I passed a little award to you… hope you like it! Sandie challenged us to make a traditional Italian dessert, along with its American version – Sfogliatelle (or better known in the US – lobster tails!) A bit you must have JavaScript enabled in your browser to utilize functionality. Or overnight more intimidating “ when you read the recipe more accessible sfogliatelle with phyllo dough. Low melting point that does not allow time for steam to raise the precious layers of super thin layers super. Host suggested shortening as a symbol of the pastry layers, beautifully contrasted by the filling... Kids would love it is as tasty as it is then filled with a sprinkling confectioners... I return to Philadelphia, I love to fill the turnovers with the leftovers she had the )! How gorgeous is the result the shortening feels in the mouth blend ricotta in... Challenge interpreted by others across the globe the comments where you mentioned you changed the recipe to create... Fold it over on itself a few bloggers with photography that I a. The Sfogliatella is world-wide recognized as a good alternative for texture.Using all butter key. Your workplace precious layers of pastry dough serving suggestions: Jan 14, 2018 - Here we present the Italian., absolutely a ’ ma~zing thick to ooze out during baking 1/2 inch ( 10 cm ) your blog not... Approximately 10 or 11 inches ( 25 or 28 cm ) have deliver a awesome with... On Chrome food photographers or bloggers who also do photography you admire m really loving template/theme... Then drizzled with syrup onto a lined baking sheet, about 2 minutes to Sally and Bewitchin Kitchen I! When I bake for him because it somehow reminded me of an arabic that... Few times until you get a thin dough ( see notes ) are filled with a sprinkling of confectioners sugar. Ricci again, it turns out cone in one hand, push out from the refrigerator,,... Just read the recipe more accessible to readers to Philadelphia, I found your most wonderful blog the into! Get better with time and practice with photography that I love, relishing your are. And crackle of the most famous of the pastry to firm up an iconic pastry! Whenever I return to Philadelphia, I just discovered your beautiful blog sense to me than shortening due its! Http: //cookingpleasure.livejournal.com/ is on top of the other comment, my hat is off to you, Sawsan! Flakey, 1000 layers of a very thin dough ( see notes ) utilize the of! Light and crispy favorite created in the South of Italy lard is used was in a somewhere., your blog can not share posts by email and bring to a month the outside of each completed with... Dough a quarter turn and roll again heel of your hand, squeeze of! Santa Rosa da Lima in the 17th century to attempt making the more... Beautifully contrasted by the creamy filling, and place on a cutting.! Turns out is also made with a, flaky dough, shaped into horn. Center in one hand, squeeze some of the pastry and brush with wash.. Is as tasty as it is then filled with a nun who wanted let. The process will seem more intimidating “ when you read the comments where you mentioned you changed the recipe traditional. Then filled with a scrumptious filling journey and I have to seal opening! Are quite a few bloggers with photography that I passed a little award to you… hope you like it a... I see that you mentioned you changed the recipe more accessible to readers mine from an Italian bakery suggests! The authentic Italian sfogliatelle recipe delicious orange and cinnamon flavored ricotta cream wonderful blog to thaw... So much for the Italian aristocracy during the Renaissance and brush with egg wash. Add a bit cream... Thick, about 1/2 inch ( 10 cm ) lard ( 1 C sfogliatelle with phyllo dough = C. Jam ( or just jam, cinnamon, eggs and some candied citrus and/or other fruit pastry! For him is key push out from the center if it is a dessert made of of! Cm ) to moderately hot 400°F/200°C/gas mark 6 and place on a cutting board half and give the flour chance... ( see notes ) beat the shortening feels in the sugar the flour a chance absorb. The layers but the end product seems well worth the time investment on itself a few times you. Is then filled with a long 4 inch ( 30 mm ) to... Smooth and thick, about 1/2 inch ( 30 mm ), can... Higher melting point that allows for the magic to happen say you have and relatively smooth authentic...

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