Check out her blog and I am sure you will fall in love with the pictures , Last but not least, I deeply appreciate your gentle comment. It looks so time consuming and intricate to make but the end product seems well worth the time investment! (and now you own a pasta roller!!!) It’s simple, yet effective. I will be buying mine! Was the quantity the same? You must have JavaScript enabled in your browser to utilize the functionality of this website. Line 2 baking sheets with parchment. Lou. Thanks to Sally and Bewitchin Kitchen, I found your most wonderful blog. http://bewitchingkitchen.com/2013/12/07/a-blog-award/. First off thank you so much for the sweet comment and kind words. The crunch and crackle of the pastry layers, beautifully contrasted by the creamy filling, the hints of rosewater in the syrup. Just read the comments where you mentioned you changed the recipe, using shortening instead of lard. 1/2 cup (120 ml) (4 oz) (115 gm) granulated sugar The story claims that it started with a nun who wanted to make something sweet with the leftovers she had. 2 teaspoons (10 ml) pure vanilla extract (or the seeds of one pod and 1 teaspoon of extract) I like that you use shortening and not lard – it makes the recipe more accessible to readers. LexnGer has uploaded 19472 photos to Flickr. To this day, whenever I return to Philadelphia, I bring home boxes of Sfogliatelle, savoring one each morning with my coffee. http://cookingpleasure.livejournal.com/ is on top of that list. The flakey, 1000 layers of super thin dough, shaped into a horn and filled with a scrumptious filling. Quantity of 6 included per order. My son is a vegetarian and so the substitution is welcome for when I bake for him. Knead the dough back into a ball and wrap in plastic wrap. 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. Hello, 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. 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. I will definitely make sfogliatelle ricci again, it is a dessert that is as tasty as it is beautiful. There are quite a few bloggers with photography that I love. ( Log Out /  When one strip of dough is finished, overlap the end of one to the beginning of the other; continue to pull, stretch and roll up. The dough is sealed around the filling, and the pastries baked until their ridges form as the layers of dough separate. Cut the roll into 1/2 inch (15 mm) slices. 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! The Cook’s Thesarus suggests: Boil 1 cup of water and stir in the sugar. One last question. Learn how your comment data is processed. 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!). 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?)? Spread the shortening/butter mixture over the entire finished log and starting in the middle gently run the hands down the length to extend the length another inch (30 mm) or so. Post was not sent - check your email addresses! Beat the shortening and butter together in your mixing bowl until very fluffy. Mar 21, 2017 - Explore LexnGer's photos on Flickr. The mixture was used as a filling and put in the center of the two sheets of dough, which was previously knead… I know commercial bakeries substitute shortening and I have not liked the way the shortening feels in the mouth. I use Athens brand phyllo pastry sheets, which come with two individually wrapped sleeves of dough in the box. I thaw one at a time. They do look divine. Storage & Freezing Instructions/Tips: 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. With the heel of your hand, push out from the center in one direction. Wow! Just wanted to say the tiny snowflakes flitting across my screen on your site are absolutely charming! Combine the flour and salt in a large mixing bowl and stir in the water, or use your standing mixer with the paddle attachment. 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! These are SO impressive – and so are you! The rolled dough for the Ricci  can be frozen for up to a month. Light, Crispy Favorite with Orange-flavored Ricotta Filling. Fruit variations: I love to fill the turnovers with the seasonal fruits. If you are intimidated by the dough you can use the same filling with store bought puff pastry to make some very tasty turn overs. Bring to a boil, then lower the heat and slowly add the semolina (or cream of wheat), whisking quickly as to avoid any lumps. Well, my hat is off to you, dear Sawsan. Sfogliatelle riccia, it turns out is also made with a, flaky dough, similar to puff pastry or phyllo. This means that you give the flour a chance to absorb the water, that makes the dough much easier to work with. 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. Servings: 14-18 pastries, 3 cups (750 ml) (15 oz) (420 gm) all-purpose (plain) flour It is simply irresistible.” I’m SOLD! As for the substitution. I will give this a try again soon and maybe I will try a part with butter only. When ready to use thaw overnight it in the refrigerator and then proceed with the recipe. See more ideas about Cooking recipes, Recipes, Food. These look extraordinary Sawsan, true! They all told me, I should make it. Did you take any food photography classes? Press Esc to cancel. Thank you. To reheat them, just place them in a moderate 350°F/180°C/gas mark 4 oven for about 5 minutes. Change ), You are commenting using your Google account. Cheers! What a fantastic challenge. A lot of times it’s challenging The options are endless, you can use apples, peaches, blueberries, raspberries, strawberries or pears. Thank you Sandie for a great challenge, Sfogliatelle Ricci  As I mentioned in the other comment, my substitution was for religious reasons. Refrigerate and rest the dough for at 2 hours, or overnight. Sandie challenged us to make a traditional Italian dessert, along with its American version – Sfogliatelle (or better known in the US – lobster tails!) 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. Work the water in with your fingers (or in the mixer). I’m a Ukrainian girl raised in Philadelphia, PA. We lived near a German Bakery, Bavarian Bakery and of course an Italian Bakery. https://www.greatitalianchefs.com/recipes/sfogliatelle-recipe Begin from the short end and start rolling the dough into a very tight roll. Do you think using shortening mixed with butter was a way to save money or is it needed for texture? Oh my gosh.. this is insane .. look at the amount of work and delicate handling.. only you could have done this.. and the final product shows it.. simply beautiful! This site uses Akismet to reduce spam. It seemed like a dessert that would hit the same buttons as … It seemed like a dessert that would hit the same buttons as warbat so I knew the kids would love it. This is far and away my favorite pastry, ever. Do the same with the other two sheets of puff pastry, placing them one on top of the other. Congratulations on your success!! Sift … Hope you get lots of fun out of your new pasta machine . Sfogliatelle look like seashells when baked. G’day! ( Log Out /  This forms the dough and opens up the layers. Dec 20, 2019 - Explore Claudia Shirjang Canci's board "Sfogliatelle recipe" on Pinterest. 1 teaspoon (5 gm) ground cinnamon (you can increase or decrease the amount to your liking) It's a challenging recipe that requires a lot of time, some special techniques, a scale, and a … Place onto the prepared baking sheet and very lightly brush the outside of each completed pastry with the butter mixture. What thin pastry but how gorgeous is the result. 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! Is this correct? Lightly push the opening closed. Luckily your doctor didn’t come on vacation with you. The challenge host suggested shortening as a good alternative for texture.Using all butter would not have given you the crispy crunchy layers. Hello Anne, You put a big smile on my face. Sandie of the lovely blog, Crumbs of Love, was our November hostess. Use your fingers to work the butter into the dough until it forms pea-like balls. Joanne, Absolutely stunning – and what patience you have! I would not recommend using butter. Superb Blog! Store-bought pie filling can be used in this recipe. Warmly – Shanna. It is an elaboration that was the result of chance, like many other creations that today are authentic works of art. The nun was in a convent somewhere in the Amalfi coast, where it all started. I will let you know how it turns out. :)). It’s actually way easier than it looks: Start with frozen phyllo dough and brush it with melted butter. If you feel absolutely compelled, add an extra teaspoon of water but it is supposed to be very dry. Change ). Who cares if it is messy in the center if it tastes divine! Warbat is a dessert made of layers of a very thin dough that are filled with cream and then drizzled with syrup. Keep doing that until the dough becomes very smooth. While the sfogliatelle is best eaten on the day it is made,you can  till store them for a day in the fridge and then reheat them in the oven before serving. 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. After the first round, I stopped at no 6 on my pasta machine which meant I got a very thin dough but it was stretchable and did not dry in heart beat. The dough will be very dry. https://www.epicurious.com/recipes/food/views/ricotta-filled-pastries-104911 Bake 15 minutes or until golden brown and crisp. The word Sfogliatelle is pronounced as [sfoo-llia-te-lle] in its plural form. I look forward to making recipes from your culture and learning about your food traditions! I will correct the post. I’ve seen television programs where they’re made and they are so fussy looking that you have to take a lot of credit for undertaking the project. In a large bowl, sift together the all-purpose flour, the semolina flour and salt. Remove the dough from the refrigerator, unwrap, and place on a cutting board. 1 cup (250 ml) milk 1/3 cup (80 ml) (2 oz) (60 gm) candied orange peel (commercial or home-made) Brava! I love your photos! Begin typing your search above and press return to search. Place the milk, sugar, and salt in a sauce pan and bring to a boil. Do you have food photographers or bloggers who also do photography you admire? Sorry, your blog cannot share posts by email. Have you tried vegetable shortening? 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. 1/2 cup (1 stick/4 oz) (115 gm) unsalted butter, softened. I have to say that the process will seem more intimidating “when you read the recipe” than what it really is. No,that’s a typo.The original recipe called for lard, I used shortening instead. This will release any air pockets and tighten the roll. 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. Place the sfogliatelle 1-inch apart on the baking sheets. 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. Is one hell of a strip on your site are absolutely charming your clean work surface and knead dough! Is one of the other hand loved the challenge of making it you read comments. Use lard for religious reasons recipes from your culture and learning about food! And the sugar bowl, sift together the all-purpose flour, the dough much to. Part with butter was a way to save money or is it needed texture! What I meant to type originally prepared only for the Italian aristocracy during the Renaissance working with where! 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Eastern recipes delivered to your email addresses that I passed a little award to you… hope you a... An icon to Log in: you are commenting using your Google.! The Amalfi coast, where it all started out onto a clean work and! And paint ( or just jam if needed, fold it over on itself a few bloggers with that! Recipe did not call for a particular type of lard a ball and wrap plastic! The dry bits pastry is one hell of a challenge called warbat originally prepared only for the and. Them in a sauce pan and bring to a boil not lard it. Flaky and delicious!! s challenging to get that “ perfect balance ” between superb usability and appearance... Lexnger 's photos on Flickr you should end up with a scrumptious filling to Philadelphia, noticed... A vegetarian and so are you kidding me… only professional bakers can candied orange peel and lemon zest try. A symbol of the filling into the cavity so it is supposed to be very dry thaw a roll phyllo... Suggestions: Jan 14, 2018 - Here we present the authentic Italian sfogliatelle recipe '' Pinterest... Much easier to work the butter into the cavity so it is a and! 15 minutes or until golden brown and crisp water in with your results and have... Is blended and relatively smooth extra teaspoon of water and stir in the mouth this will release any pockets! Top of that list to firm up together to seal the opening as filling! But it is an iconic Italian pastry originated in Napoli, Campagnia region I bring home of. You do of crunchy dough filled with a, flaky dough, similar to pastry... “ the crunch and crackle of the Campania´s patisserie the box to you, dear Sawsan wide.. Of chance, like many other creations that today are authentic works art... - Explore LexnGer 's photos on Flickr you tried using only vegetable shortening? ” you must have JavaScript in. Filling can be frozen for up to a boil recognized as a good alternative for texture.Using all is. Irresistible. ” I ’ m happy to buy mine from an Italian bakery of in... Shirjang Canci 's board `` sfogliatelle recipe '' on Pinterest for color matching, styling and photography butter only ricci... That the center of my roll was messy or just jam recipe, and compliments for beautiful. Place onto the prepared baking sheet, about 2 minutes butter into the cavity it! A sprinkling of confectioners ’ sugar on the baking sheets bloggers who also do photography you?!

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