Sfogliatelle Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: FOR PASTRY:
Ingredients
2 cups unbleached all purpose flour
2 cups hard-wheat flour
1 teaspoon honey
Pinch of salt
1 and 1/2 cup cold water
Also needed
1 cup (8 ounces lard or butter melted at room temperature)
FILLING:
Ingredients
3 cups whole milk
Pinch of salt
6 oz or 3/4 cup semolina flour
6 oz whole milk ricotta, drained very well
12 oz (about 1 1/2 cups superfine sugar
1 drop Oil of Cinnamon
1 tablespoon Orange Flower Water
2 tablespoons Candied Orange Peel cut into small pieces
2 tablespoons Candied Diced Citron
3 extra large eggs
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Directions: |
Directions:Using a procedure similar to making pasta add the flour to a clean surface and create a well
In the well add the water salt and honey.
Mixing from the center and lifting flour from the edges to the center; begin creating a paste followed by soft dough.
Continue adding the remaining flour incorporating it all to form a firm dough.
Knead the dough until it is firm and smooth about 4 to 5 min. Wrap the dough and refrigerate it for 2 hours.
You have made the dough and now is the time to create the roll of layers that create the flakiness similar to puff pastry.
Using your hand cranked pasta machine crank out each piece of dough into a very thin long layer 6 inches wide and 18 inches long as thin as you can get it.
Place a sheet of the thin dough on top of a parchment paper tray or on the counter. Brush the sheeted dough with the melted lard coating it completely.
Place another piece of sheeted dough on top of the one you just brushed with lard and repeat. Does this until all the dough is sheeted and layered.
Trim the pastry now so it is a long rectangle. Starting from the small 6 inch end tightly roll the stack of pastry into a tight single roll its edges should look like a rolled up newspaper. It is important to refrigerate the pastry now wrapped in a cotton dishtowel (to absorb moisture ) for at least 4 hours.
In a suitable sized pan bring the milk to a boil being careful not to scorch it. Add the salt and pour all the semolina at once in into the water while stirring it rapidly with a wooden spoon.
Cook the semolina for 10 minutes then remove it to cool for an hour.
Using a wooden spoon mix the ricotta, sugar, oil of cinnamon, orange flower water, candied orange peel, candied citron and eggs all together in a ceramic or suitable sized bowl. When the semolina is cool add it to the ricotta cheese mixture and mix smooth.
Preheat your oven to 375oF
Making and filing the Sfogliatelle Pastry Cones
Take out your chilled pastry and slice a 1/2 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.
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.
Once the pan is full 12 per pan brush them with melted lard and bake them at 375 for 15 min or until they are golden flaky and crisp. |
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Number Of
Servings: |
Number Of
Servings:32 |
Preparation
Time: |
Preparation
Time:7 to 8 hours |
Personal
Notes: |
Personal
Notes: This is a big one folks :)
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