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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SaJjaD AlYy
[email protected]I'm so glad I found this recipe! I've been looking for a good sfogliatelle recipe for years, and this one is perfect. The sfogliatelle came out perfectly, and they were a huge hit with my family and friends.
Deependra kami
[email protected]These sfogliatelle were amazing! The dough was flaky and buttery, and the filling was rich and creamy. I would definitely recommend this recipe to anyone who loves Italian pastries.
H M
[email protected]I've made sfogliatelle before, and this recipe is definitely the best one I've tried. The dough is so easy to work with, and the filling is perfectly balanced. I will definitely be making these again and again.
Muhiyadiin Omer539
[email protected]I'm not sure what went wrong, but my sfogliatelle didn't look anything like the pictures. They were more like hockey pucks than pastries.
Saith Waleed
[email protected]These sfogliatelle were a disaster! The dough was impossible to work with, and the filling was runny. I ended up throwing the whole batch away.
Emmanuel Masongo
[email protected]I followed the recipe exactly, but my sfogliatelle didn't turn out as good as I hoped. The dough was a little too tough, and the filling was a little too sweet. I think I might try a different recipe next time.
Vasemaca Ramoce
[email protected]These sfogliatelle were a bit more work than I expected, but they were totally worth it! They were absolutely delicious, and I'm so glad I made them.
A Asatori
[email protected]I'm not a huge fan of sfogliatelle, but I thought I'd give this recipe a try. I'm glad I did, because these were actually really good! The dough was flaky and buttery, and the filling was sweet and creamy. I would definitely make these again.
Abdi Hakim
[email protected]These sfogliatelle were a hit at my party! Everyone loved them, and they were gone in no time. I will definitely be making them again soon.
Ahtsham Shami
[email protected]I've made sfogliatelle a few times before, but this recipe is by far the best one I've tried. The dough was easy to work with, and the filling was perfectly balanced. I also love that this recipe uses ricotta cheese, which gives the sfogliatelle a li
Sadegh Amiri
[email protected]My nonna used to make sfogliatelle every Christmas, and her recipe was very similar to this one. I followed it exactly, and the sfogliatelle came out perfect! The dough was flaky and delicious, and the filling was rich and creamy. I would definitely