Sfogliatella Recipes

SFOGLIATELLE RICCE - AUTHENTIC RECIPE STEP BY STEP

Steps:

• Add flour and salt in a mixing bowl, give a stir, add honey and lukewarm water. Mix well with your hands or in a stand mixer until you get a slightly crumbly dough. If you are going to roll the dough by hand it's best to add another few tablespoons of water to make the dough a bit smoother. But if you're going to use a pasta machine feel free to leave the dough at that "slightly crumbly" stage, it'll all come together later in the process.
• Cover the dough with a plastic wrap or linen towel and let rest for 30 minutes.
• Past that time divide the dough in 3-4 parts. Take one part and keep the rest of the dough covered to prevent it from drying. Pass the first part of the dough through pasta machine on the widest setting "0 setting".Fold it over on itself, rotate and pass again on the same thickness setting.
• Pass the dough at least 3-5 times repeating the folding process, until you get a smooth and even sheet. Then set the regulating knob of the pasta machine to the next setting (setting 1) and pass it again several times. Continue increasing thickness setting until you get to the thinnest sheet possible (setting 7-8 on Marcato Atlas Pasta Machine).
• You'll need to pass the dough just once on that last thickness setting. I also recommend stopping the machine a couple of times as the dough sheet comes through and roll it up onto the rolling pin. The ends (handles) of the rolling pin should be settled between two water bottles or soup bowls to prevent the dough from touching the table. Cover rolled dough with a plastic wrap.
• Repeat the same process with the remaining dough chunks.At the end you should get a sheet pastry approx 15 feet long and 5-6 inches wide rolled over the rolling pin.
• Prepare lard at room temperature or melted butter.Start to unfold sfogliatelle sheets from the rolling pin.
• Extend the dough sheet over a clean work surface and grease it thoroughly with lard/butter making sure you smear well the edges as well.You can use your hands if using lard or painting brush if using melted butter.
• Place your hands underneath the dough and gently stretch it outwards elongating it to approx. 7-8 inches wide.
• Roll the greased piece into a very tight roll and unfold another section. Repeat the greasing, stretching and rolling process until you've used all the dough from the rolling pin.
• As a result you should get a very tight kind of dough log. Grease it all over with remaining lard/butter, cover with a plastic wrap and place in the fridge for at least 2 hours or better yet overnight.
• If you are short on time you can place it in the freezer for about an hour.In the meantime prepare the cream.
• In a stove-top pot add milk, butter (see notes), salt and sugar. Stir well and bring the mixture to boil.
• Constantly stirring slowly add semolina. Continue whisking to avoid formation of the lumps and cook for 5 minutes. Let cool completely.
• In a food processor add cooked semolina, ricotta and an egg. Pulse a few times until smooth and even texture. If you don't have a food processor just use a hand-hold or standing mixer.
• Add candied oranges, cinnamon, vanilla extract and orange blossom water.Mix with a whisk and set aside.
• Take the sfogliatelle dough log out of the fridge and while it's still covered with a plastic wrap gently but firmly squeeze and stretch it with your hands going from the center towards the sides.
• Remove the plastic wrap and cut off uneven sides of the log, then cut into approx ½ inch slices.
• To form the sfogliatelle cone, take a dough slice and start gently working it with your fingers.Using your thumbs and a rotating motion push the center of the slice out opening up dough layers and forming a cone shape. Be careful not to push the layers too much apart, you still want them to stay together.
• Holding sfogliatella in one hand fill the cavity of the cone with ricotta cream. Make sure to fill with enough cream so that sfogliatelle stay full and puffy. If the cream is not enough they'll simply flatten out in the oven.
• Put together the edges of the opening as you can, they don't have to be perfectly sealed. The cream is thick enough to hold in the pastry.Place sfogliatelle on a baking sheet lined with parchment paper.
• Preheat the oven to 380F.Bake sfogliatelle in a preheated oven for 20-25 minutes until golden brown.
• Serve warm generously dusted with confectioners' sugar.

RICOTTA-FILLED PASTRIES

Steps:

• Make dough:
• Mix together 3 cups flour and sea salt in bowl of mixer at moderately low speed, then beat in water. Gently squeeze a small handful of dough: It should hold together without falling apart. If it doesn't, add more water 1 teaspoon at a time, beating after each addition and continuing to test. Continue beating at moderately low speed until dough forms a ball, about 5 minutes (dough will not be smooth).
• Halve dough and roll out each half into a rough 12- by 5-inch rectangle (1/4 inch thick) with a rolling pin. Put dough on a lightly floured baking sheet and cover with plastic wrap. Set smooth rollers of pasta machine at widest setting. Feed 1 piece of dough through rollers 6 times, folding in half each time. Feed remaining piece of dough through rollers in same manner.
• Stack both pieces of dough and, using rolling pin, roll together to form 1 (1/2-inch-thick) piece. Feed dough through rollers 10 more times, folding in half each time. Fold dough in half crosswise, then fold in half again. Chill dough, wrapped in plastic wrap, at least 2 hours and up to 8.
• Beat together butter and lard in a bowl with mixer until pale and fluffy.
• Quarter dough. Keeping remaining pieces covered with plastic wrap, roll out 1 piece dough into a rough 4- by 8-inch rectangle (1/4 inch thick) on a lightly floured surface. Feed rectangle through rollers of pasta machine (dust dough with flour as necessary to prevent sticking), making space between rollers narrower each time, until dough has gone through narrowest setting (dough strip will be about 4 feet long). Cover strip loosely with plastic wrap. Feed another piece of dough through rollers in same manner.
• Put 1 dough strip on lightly floured surface and trim ends to make even. Spread 3 tablespoons lard butter evenly over strip with offset spatula. Gently stretch strip to 9 inches wide with your fingers, moving slowly down length of strip. Beginning at a short end, carefully and tightly roll up strip, stopping 1 inch before end, then cover loosely with plastic wrap. Spread other dough strip with 3 tablespoons lard butter and stretch to 9 inches in same manner (do not roll up). Overlap 1 inch of a short end onto exposed end of first roll, then continue to roll up first roll to form a tight cylinder (about 9 inches long and 2 inches in diameter).
• Feed remaining 2 pieces of dough through rollers and make another tight cylinder in same manner. Wrap cylinders well in plastic wrap and chill until firm, at least 3 hours. Chill remaining lard butter.
• Make filling:
• Bring sugar and water to a boil in a 2-quart saucepan over moderate heat, stirring until sugar is dissolved. Add semolina flour in a slow steady stream, stirring, and cook, stirring, until mixture becomes a thick heavy paste, 2 minutes. Transfer to a baking sheet and spread 1/4 inch thick. Chill, covered with wax paper, until cold, about 30 minutes.
• Tear semolina into pieces and mix in bowl of mixer at low speed to break up. Add yolks, vanilla, sea salt, and cinnamon and beat until smooth. Mix in ricotta and candied orange peel at low speed. Spoon into pastry bag and chill.
• Form pastries:
• Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Remove remaining lard butter from refrigerator.
• Working with 1 cylinder at a time, trim about 1/2 inch from each end, then cut cylinders into 3/4-inch-thick slices (about 12). Lay 1 slice flat on work surface and gently flatten into a 4-inch round with heel of your hand, starting in center and smearing out in all directions.
• Form round into a cone:
• Carefully scrape round off work surface with a knife or metal spatula. Put your thumbs underneath round and first two fingers of each hand on top, then gently push center upward with thumbs and simultaneously pull side downward with fingers, keeping layers overlapping slightly (imagine a collapsible travel cup).
• Cupping cone in palm of your hand, pipe in about 3 tablespoons filling. Pinch edges of dough together to seal and put pastry on a baking sheet. Form and fill more sfogliatelle in same manner with remaining slices and remaining cylinder.
• Brush sfogliatelle with some lard butter. Bake in batches in middle of oven (keep second batch covered with plastic wrap while first bakes), brushing with remaining lard butter twice during baking, until very crisp and golden brown, about 30 minutes total. Transfer pastries to a rack to cool slightly, then serve.

SFOGLIATELLE RICCE

Steps:

• Mix bread flour, 5 1/3 ounces semolina flour, and kosher salt together in a large bowl; add water and honey and mix. The dough will be very dry, like pasta. If there is still dry flour after a few minutes of mixing, add up to 2 teaspoons more water to ensure all the flour is moistened.
• Turn dough onto a counter. Knead a few minutes until the dough is smooth, firm, and not tacky. While firm, the dough must also be workable. Divide the dough into four pieces and flatten. Cover dough with plastic wrap when not working with it. Run each piece through a pasta machine on its widest setting a dozen or so times, folding in half and rotating the sheet 45 degrees each time (see Cook's Note). Dust with flour very sparingly, only if needed to prevent tearing. Repeat with all four pieces. Wrap dough in plastic wrap and refrigerate for 2 hours.
• Blend ricotta cheese in a food processor until smooth. Boil 1 cup of water and stir in the sugar. Sift in the semolina, whisking to avoid clumping. It will immediately thicken up. Reduce heat to low, fold in the ricotta, and cook for another 2 minutes, stirring constantly.
• Remove pan from heat and return filling to food processor. While processor is running, add egg yolks, one at a time, until fully combined. Add vanilla, cinnamon, and candied orange peel and pulse to mix. Transfer filling to a bowl. Cool to room temperature, cover with plastic wrap, and refrigerate.
• Divide each dough piece into four pieces. Cover dough with plastic wrap. Place clean kitchen towels over a work surface. Lay each sheet of dough on the towels while you roll out the remaining sheets.
• Run each piece through the pasta machine on progressively smaller settings until dough is as thin as possible. After running it through the pasta machine, stretch each sheet as wide as you can without tearing. Dough sheets should stretch to three times their original width and be so thin you can see through it.
• Place a sheet of parchment paper on a work surface. Melt butter and lard. Place the first sheet of pastry on the parchment. Brush the dough with the butter-lard mixture. Lay the second sheet above the first, overlapping a half-inch or so. Roll the sheets up into a tight cylinder, leaving about an inch to overlap the next sheet. Lay the third dough sheet on the parchment, overlapping the second sheet, and brush with the butter mixture. Continue rolling up the log of dough, repeating until all the dough pieces are brushed with the butter mixture and rolled up. Wrap dough log in the parchment sheet and wrap entirely with plastic wrap; refrigerate for 2 hours.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place filling mixture in a pastry bag or a 1 gallon zipper bag with the corner snipped off.
• Cut cylinder of dough into half-inch slices; you should have 16 to 20 pieces. Holding the dough in both hands, use your thumbs to flatten the dough piece from the center outwards. Form flattened slice into a cone shape. Pipe filling into center, close partially, and repeat with remaining dough and filling.
• Bake in preheated oven until dough turns golden brown and starts to "peel" back from the pastries, 20 to 30 minutes. You can baste the pastries a couple of times with the leftover butter and lard mixture during baking, if you like. Dust with confectioners' sugar before serving.

SFOGLIATELLE

Steps:

• Sift flour and salt and turn into bowl.
• Cut in shortening with fingers to mealy consistency.
• Add enough water (approx. 1/2 c) to hold mixture together.
• Dough should be not too hard or too soft (similar to egg noodle dough).
• Knead well several minutes.
• Form into ball and refrigerate for 30 minutes to enable it to lose elasticity and roll out easily.
• Roll dough very thin on lightly floured board into rectangular pice measuring about 28 x 24 inches.
• Cut edges evenly, then cut into 4 pieces lengthwise, 28 x 6 inches.
• Using a brush, spread melted shortening generously and evenly over one strip, top with second strip and spread with shortening.
• Repeat with the third and fourth strips, separating each strip by a layer of shortening.
• Let shortening cool and set.
• Using great care, roll four strips together, as for jelly roll, starting from shorter end.
• Wrap in wax paper and refrigerate about 15 minutes.
• Remove.
• wax paper and cut ends evenly using a short thing knige.
• Cut roll into 12 1/2 inch pieces (For easier cutting, dip knife in flour before cutting dough).
• Slices will resemble narrow rolls of ribbon.
• Place on lightly floured board and sprinkle lightly with flour.
• Gently place rolling pin a center of slice and roll out from center toward left.
• Return rolling pin to center and roll out from center toward right.
• The slice, fromerly round, will be a larger and thinger oval shape.
• Gently roll again from center toward top with one stroke and from center toward bottom with one stroke.
• The oval should measure about 7 1/2 inches at its longest part.
• Placed prepared oval on lightly floured board, rolled side down.
• Proceed as above with the other pieces, arranging finished ovals on board, side by side.
• Preheat oven to 400 degrees.
• Drain ricotta through cheese cloth until quite dry.
• Place in bowl, stir in remaining ingredients and blend throroughly.
• Place a tablespoons or two of ricotta mixture on lower half of each oval, wet edges of dough with a little egg white and fold over filling, bringing narrow edges together to form a shell-like shape.
• Press edges together tightly to seal in filling.
• Brush each shell with melted shortening.
• Bake about 15 minutes, then quickly brush more melted shortening over shells using light, gentle strokes.
• Close oven door quickly, lower heat to 350 and bake another 20 minutes.
• Brush once more with shortening.
• Pastries will puff up and have a beautiful golden color showing shell-like ribs or lines.
• Lower heat to 250 and bake another 5 to 10 minutes.
• Cool on rack.
• When cold, dust with confectioners sugar.

AUTHENTIC ITALIAN SFOGLIATELLE RECIPE

Steps:

• 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.
• Place the dough on the counter and knead until it's smooth and supple. Wrap in plastic wrap and refrigerate for 30 minutes.
• 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.
• 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.
• Roll up the first thin sheet to create a tight sausage shape.
• 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.
• 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.
• Preheat oven to 375°F.
• 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.
• 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.
• When you're done putting filling on all the dough pieces, bake the pastries for about 30 minutes.
• When done, allow to cool for only a couple of minutes before sprinkling them with confectioner's sugar. Serve immediately.

SFOGLIATELLE

Steps:

• Using a stand mixer fitted with the paddle attachment, mix the flour, semolina and salt. Add the water all at once and mix until the mixture is and even texture (but it will be quite dry and crumbly) and it comes together when squeezed in your hand, about 3 minutes. Turn this out onto a work surface and knead with your hands to bring the dough together into 4 small discs. Wrap each in plastic wrap and chill for at least 2 hours (or this can be made a day ahead.)
• This next step requires a bit of space and a pasta rolling attachment for your mixer, or pasta rolling machine. Beat the butter and shortening together by hand to combine and set aside. Roll each piece through this widest setting at least 4 times, folding the piece into thirds and re-rolling at a 45º rotation each time. Set the pieces aside (covered under a piece of plastic wrap) while working on them one at a time.
• Roll the first piece through each setting of the pasta maker, progressively getting thinner one step at a time, until it is as thin as possible (it will be about 5 feet/150 cm long by the time you're done!), and 6-inches (15 cm) across (as wide as the pasta roller). If you run out of space, you can cut the piece of dough in half. Gently stretch the dough to widen it to 8 or 9-inches (20-23 cm) across, making it even thinner (almost sheer). Spread a sheer layer of the butter mixture of the entire surface of the dough (using your hands is easiest, so that you don't tear the dough. Starting from the short end, roll up the dough while holding it taut so that the dough continues to stretch as you roll it up. If cut into two pieces, overlap the dough an inch as you continue to roll. Repeat this same process with each of the three remaining pieces, latching each onto the one previous. By the time you are done, you will have a cylinder that is 2 ½ -3 inches (6-7.5 cm) in diameter and 8 to 9-inches (20-23 cm) long. Wrap this in plastic wrap and chill for at least 3 hours (or overnight).
• For the filling, bring the water, milk and sugar up to a simmer over medium heat in a medium saucepan, stirring occasionally. Once simmering, whisk in the semolina and keep whisking, reducing the heat to medium-low, until thickened, about 2 minutes. Transfer this to a large bowl and add the ricotta, beating in with a spatula until smooth. Add the egg yolks, orange zest, cinnamon and nutmeg and stir in, followed by the candied orange peel. Chill until ready to assemble.
• Preheat the oven to 400ºF (200ºC) and line 2 baking trays with parchment paper. Unwrap the cylinder of dough, trim off the ends and cut into slices that are just under 1/2-inch (12 mm) thick - you should get about 16. Use the base of the palm of your hand to flatten each piece just a little (no flour needed), pushing outward from the centre. Hold the piece of dough with your thumbs in the centre and carefully coax the dough into a cone shape by pushing your thumbs up and pulling the sides down with your fingers. Dollop a generous spoonful of the ricotta filling into the cone and press to bring the edge together in a seashell shape. The ends should meet, but do not have to be sealed. Place each of the pastries on the prepared baking trays, leaving 2-inches (5 cm) between them (they will expand a fair bit as they bake. Bake the pastries for 25 to 30 minutes, until a rich golden brown. Let the pastries cool on the tray for about 15 minutes, before dusting with icing sugar and enjoying warm or at room temperature.

SFOGLIATELLA

Steps:

• For the dough:
• Mix the bread flour and 1 cup water in the mixing bowl of a stand mixer with a hook attachment until firm. Take the dough out of the bowl, completely wrap in plastic wrap and let rest for 1 hour.
• Press the dough as thin as possible with a rolling pin. Apply oil to the surfaces and roll the dough into a salami-shaped roll about 3 inches thick. When done, wrap in plastic wrap and keep in the refrigerator overnight.
• For the filling:
• Put 4 cups water in a pot and bring to a boil. Add the semolina and mix until thoroughly firm and cooked. When the semolina is cool, put in the mixing bowl of a stand mixer and add the cinnamon oil. Mix at speed 2 and add the eggs one at a time. Add the ricotta and custard cream and mix thoroughly. Add the sugar, little by little while mixing thoroughly. If mixture is still extremely firm, add a couple more eggs.
• To assemble:
• Preheat the oven to 400 degrees F.
• Cut the "salami roll" into 1/4-inch discs. Each disc should be smoothed out between your palms. Using an ice cream scooper, fill the middle of the disc with filling and fold over into the shape of a clam shell. Put on a baking sheet and bake until golden brown and crispy, about 1 hour.