SFOGLIATELLA
Provided by Food Network
Categories dessert
Time 10h45m
Yield 16 to 20 pieces
Number Of Ingredients 8
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.
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Mehdi Ziadi
[email protected]These sfogliatelle are a must-try for any fan of Italian pastries.
Esther Lami
[email protected]I would definitely make these sfogliatelle again.
Judith Thomas
[email protected]These sfogliatelle were a lot of work, but they were worth it. They were delicious!
chuga boy veraeli
[email protected]The ricotta filling was a bit too runny for my taste.
Bright Obeng
[email protected]I had trouble getting the pastry to puff up. I think I may have over-worked the dough.
faiz Ahmed
[email protected]These sfogliatelle were a bit too sweet for my taste, but they were still good.
md Emon44
[email protected]I'm not a fan of ricotta cheese, but I still enjoyed these sfogliatelle. The pastry was flaky and the filling was sweet and flavorful.
mohammad ismail
[email protected]These sfogliatelle are perfect for a special occasion. They're elegant and delicious.
Ariana Harris
[email protected]I love that this recipe uses ricotta cheese. It makes the sfogliatelle so creamy and flavorful.
Meer aghakhan
[email protected]These sfogliatelle were a bit more time-consuming to make than I expected, but they were totally worth it. They were so delicious!
Shantaa Chambers
[email protected]I'm Italian and I can tell you that these sfogliatelle are the real deal. They taste just like the ones my grandmother used to make.
Yona TmG
[email protected]I made these sfogliatelle for a bake sale and they sold out in minutes! Everyone loved them.
Lulu Castri
[email protected]These sfogliatelle are so delicious! The pastry is flaky and the filling is creamy and flavorful.
Ayan Ali
[email protected]I'm not a baker, but I was able to make these sfogliatelle with no problem. The instructions were clear and easy to follow.
Dreamhouse
[email protected]These sfogliatelle were a huge hit at my Italian dinner party! Everyone loved the delicate pastry and the creamy ricotta filling. I will definitely be making these again.