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! Beat the shortening and butter together in your mixing bowl until very fluffy. You don’t want the layers to actually separate. The flakey, 1000 layers of super thin dough, shaped into a horn and filled with a scrumptious filling. Refrigerate and rest the dough for at 2 hours, or overnight. I thaw one at a time. Place the sfogliatelle 1-inch apart on the baking sheets. The mixture was used as a filling and put in the center of the two sheets of dough, which was previously knead… No,that’s a typo.The original recipe called for lard, I used shortening instead. Fruit variations: I love to fill the turnovers with the seasonal fruits. https://www.greatitalianchefs.com/recipes/sfogliatelle-recipe (you can also use mini chocolate chips Or pistachios, the possibilities are endless) You do not have to seal the opening as the filling is too thick to ooze out during baking. 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. Brush on melted butter on one side. I will correct the post. It sure does look intimidating! Maybe an all butter filling will result in the butter melting too quickly and your sfogliatelle will fry in a puddle of butter instead of baking beautifully, I am not sure. This forms the dough and opens up the layers. 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…). 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. Is this correct? Press Esc to cancel. teaspoon (6 gm) salt I am thinking about French croissants and working with phyllo where all butter is used. It looks so time consuming and intricate to make but the end product seems well worth the time investment! Well, my hat is off to you, dear Sawsan. Congratulations on your success!! Change ). I have boards on pinterest for color matching, styling and photography. They do look divine. I’m really loving the template/theme of this website. Learn how your comment data is processed. After the first round, I stopped at no 6 on my pasta machine which meant I got a very thin dough but it was stretchable and did not dry in heart beat. Place one piece of a strip on your clean work surface and paint (or smear) it liberally with the butter mixture. Pack Size: Small Size Sfogliatelle: 72 count Tip: With any dry dough it helps if you cover the dough with a wet cloth and allow it to hydrate for 15 minutes. 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. 1/2 cup (120 ml) (4 oz) (115 gm) granulated sugar I myself admit I would like to attempt making the recipe the traditional way with lard to compare results. Stir in the candied orange peel and lemon zest. Once even, pass the dough until you get a thin dough (see notes). It is a journey and I do my best to get better with time and practice. 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!). Do you have food photographers or bloggers who also do photography you admire? Do the same with the other two sheets of puff pastry, placing them one on top of the other. Delicioso! When one strip of dough is finished, overlap the end of one to the beginning of the other; continue to pull, stretch and roll up. Sfogliatelle riccia, it turns out is also made with a, flaky dough, similar to puff pastry or phyllo. That is why you will find that the center of my roll was messy. 2/3 cup (160 ml) (4 oz) (115 gm) fine semolina or cream of wheat I will be buying mine! I would not recommend using butter. The dough may be frozen for up to 3 months, at this time. Thank you. Luckily your doctor didn’t come on vacation with you. Work the water in with your fingers (or in the mixer). Shortening or lard has a much higher melting point that allows for the magic to happen. 2 large egg yolks Many wonder how it came to the making of this delicious puff pastry. When ready to use thaw overnight it in the refrigerator and then proceed with the recipe. So beautiful, Sawsan! LexnGer has uploaded 19472 photos to Flickr. 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. Sift … Dec 20, 2019 - Explore Claudia Shirjang Canci's board "Sfogliatelle recipe" on Pinterest. Sfogliatelle comes from the Italian word for layers or leaves, and the pastry comes in two varieties: ricci, meaning curly, and frolle, meaning smooth. As for the substitution. 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. 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 … You should end up with a long 4 inch (10 cm) wide strip. Remove the dough from the refrigerator, unwrap, and place on a cutting board. Did you take any food photography classes? I definitely do not have the patience like you do. Serving suggestions: It’s actually way easier than it looks: Start with frozen phyllo dough and brush it with melted butter. The characteristic ridges form as the layers of dough separate during baking. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. 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. There are two kinds of sfogliatelle: the ricce – “curly”, made with a sort of puff pastry, and the frolle – “sweet dough/shortbread”. Next, wrap the next thin dough sheet around the original sausage shape pastry dough, layering up to create one large cylinder. 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! Lightly push the opening closed. 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. JavaScript seems to be disabled in your browser. Use your fingers to work the butter into the dough until it forms pea-like balls. This delicious pastry is one of the most famous of the pasticceria Napoletana, very delicious. Change ), You are commenting using your Twitter account. Warmly – Shanna. I will let you know how it turns out. Enter your email address to follow this blog and receive free middle eastern recipes delivered to your email. The sfogliatelle frolle seem to be much more easier than the “ricce” but they are delicious too. Perfection! The original recipe did not call for a particular type of lard. It is simply irresistible.” I’m SOLD! 2 teaspoons (10 ml) pure vanilla extract (or the seeds of one pod and 1 teaspoon of extract) 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). ( Log Out /  Lard is made from pork. As salamu alaikum, I noticed that you said you used lard in this recipe. Sandie offered us the recipes for sfogliatelle ricci, sfogliatelle frolle and lobster tail. Begin from the short end and start rolling the dough into a very tight roll. I have to say that the process will seem more intimidating “when you read the recipe” than what it really is. G’day! These look fantastic! Begin typing your search above and press return to search. And yes..in the South of Italy lard is used instead of butter 1 teaspoon (5 gm) ground cinnamon (you can increase or decrease the amount to your liking) This clamshell-shaped layered dough (think of a thicker phyllo) is baked, split open and stuffed with cream or a ricotta-based lemon or orange-infused filling for a delectable treat that’s probably not on your doctor’s list of recommended snacks. Sandie of the lovely blog, Crumbs of Love, was our November hostess. I can well understand how the name came about. Was the quantity the same? 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. First off thank you so much for the sweet comment and kind words. Thanks to Sally and Bewitchin Kitchen, I found your most wonderful blog. ( Log Out /  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! The rolled dough for the Ricci  can be frozen for up to a month. Superb Blog! Defrost it in the refrigerator overnight before using. This is why I wish we lived closer!! These are so gorgeous!! If needed, fold it over on itself a few times until you get an even strip. Place the milk, sugar, and salt in a sauce pan and bring to a boil. P.S. 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. Sfogliatelle Ricce is an iconic Italian pastry originated in Napoli, Campagnia region. Rotate the dough and do this in all four directions. What thin pastry but how gorgeous is the result. During the baking process, the dough that is used to make sfogliatelle separates, creating this appearance. 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. The Sfogliatella is world-wide recognized as a symbol of the Campania´s patisserie. Have a lovely day Fae, Repeat the procedure with the second piece of pastry dough. One last question. One roll of dough goes a long way! Woah! That will make your life much easier. Sorry, your blog cannot share posts by email. “The crunch and crackle of the pastry layers, beautifully contrasted by the creamy filling, the hints of rosewater in the syrup. 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. It seemed like a dessert that would hit the same buttons as warbat so I knew the kids would love it. […] those wanting a crack at making them, look at the recipe here by WordPress blogger Chef in […]. With the heel of your hand, push out from the center in one direction. 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 (and now you own a pasta roller!!!) Hello Anne, Hello, I personally used shortening instead of lard because I am a Muslim and I don’t eat lard. This appearance used shortening instead of lard because I am very impressed with your fingers ( or smear ) liberally. And photography 6 and place it on your clean work surface and (. Sfogliatelle recipe into a horn and filled with cream and then proceed with the leftovers she had the semolina and! Forms the dough that is why you will find that the process will seem more intimidating when. 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