The word Sfogliatelle is pronounced as [sfoo-llia-te-lle] in its plural form. With the heel of your hand, push out from the center in one direction. Remove the dough from the refrigerator and divide it into 8 equal pieces. LexnGer has uploaded 19472 photos to Flickr. I definitely do not have the patience like you do. Sorry, “have you tried using ONLY vegetable shortening?”. 1/2 cup (120 ml) (4 oz) (115 gm) granulated sugar If you feel absolutely compelled, add an extra teaspoon of water but it is supposed to be very dry. Preheat your oven to moderately hot 400°F/200°C/gas mark 6 and place your rack in the middle As for the substitution. Fill each pastry cone with 1-2 tablespoons of the filling. I am thinking about French croissants and working with phyllo where all butter is used. Ingredients http://cookingpleasure.livejournal.com/ is on top of that list. Thank you for the heads up. Was the quantity the same? Serving suggestions: It is then filled with a mixture of ricotta, semolina, sugar, cinnamon, eggs and some candied citrus and/or other fruit. Place the milk, sugar, and salt in a sauce pan and bring to a boil. It’s simple, yet effective. Sandie of the lovely blog, Crumbs of Love, was our November hostess. (you can also use mini chocolate chips Or pistachios, the possibilities are endless) The characteristic ridges form as the layers of dough separate during baking. (and now you own a pasta roller!!!) I allowed the dough to rest for 5 minutes after every 3 turns. This dough is very different though and perhaps this mix of shortening and butter is key. The nun was in a convent somewhere in the Amalfi coast, where it all started. Beat the shortening and butter together in your mixing bowl until very fluffy. The person who posted the challenge suggested using shortening instead of the lard to achieve that light and airy texture you need for the filling. I wanted to let you know that I passed a little award to you… hope you like it! Stir in the candied orange peel and lemon zest. Sfogliatelle riccia, it turns out is also made with a, flaky dough, similar to puff pastry or phyllo. Place the sfogliatelle 1-inch apart on the baking sheets. The rolled dough for the Ricci  can be frozen for up to a month. This delicious pastry is one of the most famous of the pasticceria Napoletana, very delicious. I see that you mentioned you could not use lard for religious reasons. I am very impressed with your results and will have to try! 1/2 cup (1 stick/4 oz) (115 gm) unsalted butter, softened. Warmly – Shanna. Reading your writing, seeing your images, relishing your recipes—you are making the world a better place. Hello there, I just discovered your beautiful blog. Pack Size: Small Size Sfogliatelle: 72 count Cover with a saran wrap and chill for 1 to 2 hours for the pastry to firm up. When you start to reach the end of your stretched section, stop and liberally grease up another section, stretching and rolling until all the dough is finished. The dough is sealed around the filling, and the pastries baked until their ridges form as the layers of dough separate. Sfogliatelle riccia , it turns out is also made with a, flaky dough, similar to puff pastry or phyllo . Then fold the pastry and brush with egg wash. Add a bit of cream cheese and jam (or just jam. It looks so time consuming and intricate to make but the end product seems well worth the time investment! Line 2 baking sheets with parchment. https://www.epicurious.com/recipes/food/views/ricotta-filled-pastries-104911 I love your photos! Tip: With any dry dough it helps if you cover the dough with a wet cloth and allow it to hydrate for 15 minutes. Do the same with the other two sheets of puff pastry, placing them one on top of the other. Blend ricotta cheese in a food processor until smooth. The Cook’s Thesarus suggests: This is far and away my favorite pastry, ever. The challenge host suggested shortening as a good alternative for texture.Using all butter would not have given you the crispy crunchy layers. As for your comment about my photography (thank you :)), I did not take any courses but I did read and still read a lot online on the topic.I study pictures I love for color coordination, styling and light and do my best to learn from them. I chose to make sfogliatelle ricci because it somehow reminded me of an arabic dessert that my kids love that is called warbat. Congratulations on your success!! Repeat the procedure with the second piece of pastry dough. Allow the pastry to cool on the baking sheets for 5 minutes. I will let you know how it turns out. The dough will be very dry. teaspoon (6 gm) salt 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! 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. Knead the dough back into a ball and wrap in plastic wrap. I have boards on pinterest for color matching, styling and photography. Press the dough as thin as possible with a rolling pin. I will give this a try again soon and maybe I will try a part with butter only. Did you take any food photography classes? Dec 20, 2019 - Explore Claudia Shirjang Canci's board "Sfogliatelle recipe" on Pinterest. Wow ! There are quite a few bloggers with photography that I love. 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! 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. Have a lovely day Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Take one slice of dough and place it on your workplace. Slice into 1 centimeter thickness. It is an elaboration that was the result of chance, like many other creations that today are authentic works of art. 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 Luckily your doctor didn’t come on vacation with you. Apply oil to the surfaces and roll the dough … Who cares if it is messy in the center if it tastes divine! As salamu alaikum, I noticed that you said you used lard in this recipe. Cheers! Brush on melted butter on one side. Your finished roll should be approximately 10 or 11 inches (25 or 28 cm). ( Log Out /  Sift … It is simply irresistable. —Preceding unsigned comment added by 72.229.150.20 (talk) 18:53, 19 December 2010 (UTC) Scrape into a container, place plastic wrap directly onto the surface and refrigerate until needed (up to 3 days). Lightly push the opening closed. If needed, fold it over on itself a few times until you get an even strip. Post was not sent - check your email addresses! The mixture was used as a filling and put in the center of the two sheets of dough, which was previously knead… Hello Anne, It is simply irresistible.” I’m SOLD! Very nice sfogliatelle Sawsan, I love the way your layers puffed up a bit. Mar 21, 2017 - Explore LexnGer's photos on Flickr. Bake 15 minutes or until golden brown and crisp. To reheat them, just place them in a moderate 350°F/180°C/gas mark 4 oven for about 5 minutes. Phyllo dough The dough used in Sfogliatelle is actually not like phyllo dough. Bake them in a preheated moderately hot 400°F/200°C/gas mark 6 oven for about 20 to 25 minutes or until they are a deep golden brown. In a large bowl, sift together the all-purpose flour, the semolina flour and salt. Super thin layers of crunchy dough filled with delicious orange and cinnamon flavored ricotta cream. It was born in the XVIII century in the Monastery of Santa Rosa da Lima in the province of Salerno. And yes..in the South of Italy lard is used instead of butter Sfogliatelle ricci is a true melody of textures; the crunchiness of the pastry, the smoothness of the filling, eating it warm means that the heat will enchant you with the perfumes of the candied fruits and the cinnamon. lard (1 C shortening = 1 C – 2 tablespoons lard) I look forward to making recipes from your culture and learning about your food traditions! Do you have food photographers or bloggers who also do photography you admire? It sure does look intimidating! Beautiful dessert. Sfogliatelle Ricce is an iconic Italian pastry originated in Napoli, Campagnia region. Store-bought pie filling can be used in this recipe. I myself admit I would like to attempt making the recipe the traditional way with lard to compare results. I like that you use shortening and not lard – it makes the recipe more accessible to readers. G’day! ( Log Out /  This is why I wish we lived closer!! Begin from the short end and start rolling the dough into a very tight roll. These are so gorgeous!! This delicious pastry was originally prepared only for the Italian aristocracy during the Renaissance. Thank you. 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. You should end up with a long 4 inch (10 cm) wide strip. Woah! Change ), You are commenting using your Twitter account. Thaw a roll of phyllo dough according to the directions on the box. 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. When ready to use thaw overnight it in the refrigerator and then proceed with the recipe. 2 large egg yolks Wow Sawsan, that is one hell of a challenge. I responded, are you kidding me… only professional bakers can. Thank you so much for sharing this recipe, and compliments for your beautiful photos. I’m really loving the template/theme of this website. This will release any air pockets and tighten the roll. She mixed the leftover semolina, lemon liqueur, sugar, and dried fruit. Remove the dough from the refrigerator, unwrap, and place on a cutting board. Storage & Freezing Instructions/Tips: Just wanted to say the tiny snowflakes flitting across my screen on your site are absolutely charming! Clever lady! 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. Simply amazing Sawson! Sfogliatelle comes from the Italian word for layers or leaves, and the pastry comes in two varieties: ricci, meaning curly, and frolle, meaning smooth. See more ideas about Cooking recipes, Recipes, Food. Thanks to Sally and Bewitchin Kitchen, I found your most wonderful blog. Change ). 1 1/2 cups (360 ml) (13-1/4 oz) (375 gm) whole milk ricotta, preferably fresh (you can make your own ricotta at home using this tutorial. The sfogliatelle frolle seem to be much more easier than the “ricce” but they are delicious too. Hello, The dough may be frozen for up to 3 months, at this time. When cool, break into pieces and place into the bowl of your stand mixer, fitted with the paddle attachment (or a food processor), and add the ricotta cheese, egg yolks, vanilla and cinnamon. We can only overnight to the following states: AK, AR, AZ, CA, CO, CT, DC, DE, IL, IN, KS, LA, MA, MD, ME, MI, NH, NJ, NV, RI, TX, VA, WA, WY. Sandie challenged us to make a traditional Italian dessert, along with its American version – Sfogliatelle (or better known in the US – lobster tails!) 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. Have you tried vegetable shortening? I would not recommend using butter. ( Log Out /  What a fantastic job Sawsan. I’m a Ukrainian girl raised in Philadelphia, PA. We lived near a German Bakery, Bavarian Bakery and of course an Italian Bakery. The story claims that it started with a nun who wanted to make something sweet with the leftovers she had. 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. Thank you for this beautiful recipe and pictorial! Spread the mixture onto a lined baking sheet, about 1/2 inch (15 mm), to cool. Wrap the roll in plastic wrap and chill for at least 2 hours or overnight. The Sfogliatella is world-wide recognized as a symbol of the Campania´s patisserie. Begin typing your search above and press return to search. Shortening or lard has a much higher melting point that allows for the magic to happen. I wish I had the time to make these – unfortunately not these days If only we could eat the pictures , Your ricci turned out perfect and your step by step photos are spot on.I’m so glad you enjoyed this challenge!! 1/3 cup (80 ml) (2 oz) (60 gm) candied orange peel (commercial or home-made) 1 teaspoon (5 gm) ground cinnamon (you can increase or decrease the amount to your liking) Hope you get lots of fun out of your new pasta machine . The original recipe did not call for a particular type of lard. One single pastry is called “sfogliatella”. I know you just made this but just can’t help wondering if any Italians forego butter! http://bewitchingkitchen.com/2013/12/07/a-blog-award/. It seemed like a dessert that would hit the same buttons as warbat so I knew the kids would love it. What a fantastic challenge. Thank YOU. Same with pie crusts. Enter your email address to follow this blog and receive free middle eastern recipes delivered to your email. If you can let me know if it is an equal substitution and any other details listed about type of lard (leaf lard-which has almost pork taste might e type?)? Try to get the dough as even as possible, your goal is an even rectangle strip, about 4 inches (10 cm) in width. You must have JavaScript enabled in your browser to utilize the functionality of this website. “The crunch and crackle of the pastry layers, beautifully contrasted by the creamy filling, the hints of rosewater in the syrup. They do look divine. Turn this out onto a clean work surface and knead the dough together, bringing in all the dry bits. They all told me, I should make it. Così buono! I left exact same massage for Sandie of Crumbs of Love. Perfection! Brava! Once even, pass the dough until you get a thin dough (see notes). Combine the flour and salt in a large mixing bowl and stir in the water, or use your standing mixer with the paddle attachment. Rotate the dough and do this in all four directions. 1 cup (250 ml) milk zest of 1 lemon. 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. These look extraordinary Sawsan, true! Change ), You are commenting using your Facebook account. I know commercial bakeries substitute shortening and I have not liked the way the shortening feels in the mouth. https://www.greatitalianchefs.com/recipes/sfogliatelle-recipe 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! Fae, Lou. Oops typo: “leaf lard has almost NO pork taste” is what I meant to type. Now I think understand why the original had a mixture and not pure butter. The crunch and crackle of the pastry layers, beautifully contrasted by the creamy filling, the hints of rosewater in the syrup. ( Log Out /  , Sawsan. While labor intensive, they are so worth to do as you photo make me smile today which is priceless too! Keep doing that until the dough becomes very smooth. I will be buying mine! The flakey, 1000 layers of super thin dough, shaped into a horn and filled with a scrumptious filling. Sfogliatelle are a light and crispy favorite created in the 17th century. Thank you Sandie for a great challenge, Sfogliatelle Ricci  Place one piece of a strip on your clean work surface and paint (or smear) it liberally with the butter mixture. My son is a vegetarian and so the substitution is welcome for when I bake for him. What thin pastry but how gorgeous is the result. 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!). […] those wanting a crack at making them, look at the recipe here by WordPress blogger Chef in […]. 2 teaspoons (10 ml) pure vanilla extract (or the seeds of one pod and 1 teaspoon of extract) So beautiful, Sawsan! That is why you will find that the center of my roll was messy. 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). Some bloggers used all butter and had the sfogliatelle turn out soggy, not sure if that was due to a problem in their baking technique or to the butter.I need to try this again with all butter and all butter-shortening to compare. These are best served warm with a sprinkling of confectioners’ sugar on the day they are made. to get that “perfect balance” between superb usability and visual appearance. 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Which come with two individually wrapped sleeves of dough separate she mixed the semolina. South of Italy lard is used are endless sfogliatelle with phyllo dough you are commenting using your Twitter account to. With your fingers to work with time consuming and intricate to make something sweet with the butter....