Inspirational Authentic Italian Sfogliatelle Recipe


Authentic Italian Sfogliatelle Recipe Lovely Sfogliatelle Ricce Authentic Recipe Step by Step



Ingredients




THE DOUGH






  • 500 gr flour

  • 1 tbsp salt

  • 175 ml water more if needed

  • 25 gr honey

















THE FILLING






  • 450 ml whole milk

  • 100 gr white sugar

  • 1 pinch salt

  • 150 gr semolina flour

  • 500 gr ricotta

  • 1 egg large

  • 1/2 teaspoon vanilla extract

  • 1 pinch cinnamon

  • 50 gr candied orange peel finely chopped





































FOR BRUSHING/TOPPING






  • 150 gr unsalted butter or lard

  • Confectioner’s sugar











Instructions






  1. In a large bowl, combine the flour and salt. Add water and
    honey, and then mix to create a stiff dough. Then gradually add water.

  2. Place the dough on the counter and knead until it’s smooth
    and supple. Wrap in plastic wrap and refrigerate for 30 minutes.

  3. After 30 minutes, split the dough into 4 pieces. Get one
    piece, then roll through a pasta machine. Roll using the widest setting, then
    fold in half and roll again. Do the same on each dough. Repeat this process
    until you create smooth sheets by gradually decreasing the width on each roll.

  4. When the sheet is at 1mm thick, lay it on the surface and
    apply a thin layer of lard or butter. Create thin sheets of the other doughs as
    well and roll them into similar thin layers.

  5. Roll up the first thin sheet to create a tight sausage
    shape.

  6. Next, wrap the next thin dough sheet around the original
    sausage shape pastry dough, layering up to create one large cylinder. Cover
    with a saran wrap and chill for 1 to 2 hours for the pastry to firm up.

  7. Now, to make the filling. Place the milk, sugar, and salt in
    a sauce pan and bring to a boil. Add the semolina flour until it thickens and
    becomes smooth. After it has cooled down, transfer to a bowl. Then, add the
    remaining ingredients, stirring all the while to create a smooth, thick
    filling. Set aside, preferably inside the fridge.

  8. Preheat oven to 375°F.

  9. Bring out the pastry roll and cut them into 1 cm-thick
    pieces. Use your fingers, greased with lard or butter, to make an impression on
    the center to create a cone shape.

  10. Get the filling and scoop a spoonful into the hollow and
    press the edges of the pastry together to lock. Repeat these for the rest, and
    line up all pastries on the tray.

  11. When you’re done putting filling on all the dough pieces,
    bake the pastries for about 30 minutes.

  12. When done, allow to cool for only a couple of minutes before
    sprinkling them with confectioner’s sugar. Serve immediately.




















































This Recipe adapted from >>>> Click Here







Comments

Post a Comment

Popular posts from this blog

Lovely Baked Ranch Chicken with Broccoli and Bacon

Image
Ingredients 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally) 2 cups broccoli florets , blanched, chopped 6 strips bacon , cooked, chopped 1/2 cup Ranch dressing 1 cup Cheddar cheese , shredded 1/3 cup Mozzarella cheese , shredded Instructions Preheat the oven to 375 F. Add chicken breasts to the casserole dish. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts. Top with chopped and blanched broccoli florets. Top with chopped cooked bacon. Spread Ranch dressing on top. Top with shredded Cheddar and Mozzarella cheese. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts. This article and recipe adapted from this site
Read more

Beautiful Copycat Longhorn Parmesan Crusted Chicken

Image
Ingredients 4 skinless/boneless chicken breasts, pounded to ¾ inch thick Salt/Pepper, to taste 2 Tablespoons vegetable oil Marinade: (Shortcut- Use Italian Salad Dressing) 1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoon Worcestershire sauce 1 teaspoon Distilled white vinegar 1 teaspoon lemon juice 1 tablespoon minced garlic 1/2 teaspoon pepper Parmesan Crust 3/4 cup Parmesan cheese, chopped into bits 3/4 cup Provolone cheese, chopped into bits 6 Tablespoons Buttermilk Ranch salad dressing 5 Tablespoons melted butter 1 cup panko breadcrumbs 2 teaspoons garlic powder  Instructions Whisk all marinade ingredients together until well-combined and uniform in consistency. Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick. Sprinkle each side of the chicken lightly with salt and pepper if desired. Place the chicken in a new freezer bag along with the marinade. Seal out the air and marinate in the refrigerator for a minimum o...
Read more

Awesome Slutty Cheesecake Bars

Image
INGREDIENTS 1 (16.5-oz.) log refrigerated chocolate chip cookie dough (such as Pillsbury) 20 Oreo cookies, plus more for topping 2 (8-oz.) blocks cream cheese, softened 1/2 c. granulated sugar 2 large eggs 1/2 tsp. pure vanilla extract Pinch of kosher salt Warm caramel, for drizzling   DIRECTIONS Preheat oven to 325°. Line an 8″-x-8″ baking dish with parchment paper with a 2″ overhang. Press cookie dough into bottom of baking dish. Top with a single layer of Oreos, breaking them up to fit, if necessary, and set aside. Make cheesecake layer: In a medium bowl using a handheld mixer or stand mixer with the paddle attachment, beat cream cheese until smooth. Beat in sugar, eggs, vanilla, and salt until fully combined. Pour over Oreo layer and smooth top. Top with broken Oreo pieces and bake until the center is only slightly jiggly, 30 to 35 minutes. Refrigerate until completely chilled, at least 3 hours and up to overnight. Remove cheesecake bar from baking dish and slice. Drizzle with warm...
Read more