http://bewitchingkitchen.com/2013/12/07/a-blog-award/. Place filling mixture in a pastry bag. Preheat the oven to 392F (200C). Life In Abruzzo is co-operative slow travel & food blog guide + marketplace, by Sam Dunham, SocialSEOAngel, This website uses cookies to improve your experience. In a food processor add cooked semolina, ricotta and an egg. Do you have food photographers or bloggers who also do photography you admire? Place sfogliatelle on a baking sheet lined with parchment paper (photo 31). Youll need to pass the dough just once on that last thickness setting. At that time, Pintauro was actually an innkeeper, but nowadays he is remembered as a pastry chef and his name is definitely linked to sfogliatella. Fold sides of the puff pastry making them slightly overlap (photos 5-9). It seemed like a dessert that would hit the same buttons as warbat so I knew the kids would love it. Place your hands underneath the dough and gently stretch it outwards elongating it to approx. Sfogliatella means "small, thin leaf/layer", as the pastry's texture . Gluten free option. but still filled with ricotta filling as in real sfogliatelle. All I do is caffeine. Place into a bowl and set on the work space in easy reaching distance. Place onto the prepared baking sheet and very lightly brush the outside of each completed pastry with the butter mixture. You should end up with a circle that is about 4 to 5 inches wide. Thank you so much for sharing this recipe, and compliments for your beautiful photos. Avocado-Cucumber Rolls. Sandie challenged us to make a traditional Italian dessert, along with its American version Sfogliatelle (or better known in the US lobster tails!) Cover the dough with a plastic wrap or linen towel and let rest for 30 minutes. if not using butter, double the shortening. 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?)? This vegan chickpea salad sandwich is lemony, bright and surprisingly delicious. While the semolina cooks on low pass 380 g of sheeps milk ricotta through a fine mesh sieve. Some might say that theyre also known for being complicated to make and even complicated to explain the whole preparation process. Regarding size Im thinking about what you typically see in the bakery as a small size and as the large size. Meanwhile, bring 240 ml water and a 50 g sugar to a boil. If you dont have a food processor just use a hand-hold or standing mixer. Take the sfogliatelle dough log out of the fridge and while its still covered with a plastic wrap gently but firmly squeeze and stretch it with your hands going from the center towards the sides (photos 21, 22). Cooked sfogliatelle can be store them in a closed container in the fridge and reheat in the oven before serving. Bring to a simmer. Add the ricotta and custard cream and mix thoroughly. Grease a 913 oven safe dish with vegan butter. If needed, fold it over on itself a few times until you get an even strip. In a mixing bowl, combine the ricotta, egg, sugar, candied fruit, and cinnamon. Vi sembrer forse illogico, ma proprio il momento di mangiarci su. Let rest for 2 hours at room temperature. Continue whisking to avoid formation of the lumps and cook for 3 minutes. Whatever you call them, they are a dream, a magic and a legend in and of itself. During hot season I recommend cutting each pastry sheet in 6 parts and working with 1 or 2 pieces at a time while keeping the rest in the fridge or even in the freezer (only for a short period of time!). Have a lovely day My name is Marie, and I love to cook! You dont want the layers to actually separate. 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. Keep doing that until the dough becomes very smooth. Many types of fillings. Using your thumbs and a rotating motion push the center of the slice out opening up dough layers and forming a cone shape. Thanks to Sally and Bewitchin Kitchen, I found your most wonderful blog. Greek Vegan Recipes 20 Recipes Find recipes by meal of the day 417 Lunch 543 Dinner 200 Snacks 244 Sweet Treats 151 Breakfast Busy lifestyle or specific dietary requirements? With a sheet of puff pastry and a few simple folds well create a pastry that resembles sfogliatelle shell. 2 teaspoons (10 ml) pure vanilla extract (or the seeds of one pod and 1 teaspoon of extract) Set aside to blend in the remaining ingredients. In addition, the blog loads super quick for me on Chrome. Flatten the mixture slightly, then fold over the long edges of the pastry to obtain a pocket, about 78 cm (23 in) in diameter. Scrape into a container, place plastic wrap directly onto the surface and refrigerate until needed (up to 3 days). On Marcato Altas its setting 0 . After you have 6 pieces of smooth dough, you will begin to roll the dough until it is super thin (1 mm). Servings: 14-18 pastries, 3 cups (750 ml) (15 oz) (420 gm) all-purpose (plain) flour The time that goes into making these gorgeous pastries is justified by the eternal lip-smacking sensation at mere mention of them, looking to your fingertips as you recall the licking and rubbing of your fingers when finishing one. Remove from oven. That will make your life much easier. Pass through the pasta roller continuously on the widest setting to knead the dough. Once the dough has rested roll each piece with a rolling pin to flatten it out and help fit the widest setting on your pasta machine. Scatter the vanilla essence and cold diced butter into the well and work into the flour quickly using your fingertips. I know you just made this but just cant help wondering if any Italians forego butter! The word Sfogliatelle is pronounced as [sfoo-llia-te-lle] in its plural form. Babish just demonstrated a quick recipe Reply . Would you say that the ones that you are showing in your photos are the large size? Allow for differences in oven performance. Please see my disclosure policy for details. If you have any leftover filling, make these Lazy Sfogliatelle using just puff pastry and a knife! 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. It is simply irresistable. Roll one piece of dough through a pasta machine as if making pasta start by rolling at the widest setting, then folding in half and rolling again, Repeat twice more to create a smooth sheet, then start decreasing the width settings on the machine with each roll, When the sheet is very thin (approximately 1mm thick), lay it out on the work surface and spread over a thin layer of the softened lard or butter. What a fantastic challenge. The ends will be trimmed off after it has chilled. I have gone to smallest setting when I use super strong flour (14%), or setting "6" when using bread flour (13% protein). Lard in the traditional recipe makes much more sense to me than shortening due to its ability to help create flaky layers. Its good to have a standing mixer or a food processor, again, to make the life easier, but you can totally do without it. This post may contain affiliate links. Constantly stirring, slowly add semolina flour. To make the pastry, place the flour, sugar and salt in a large bowl. Let cool completely. Its allegedly Pasquale Pintauro the one to whom we now owe the two main kinds of sfogliatelle: riccia e frolla. He converted his tavern into a pastry shop and started selling sfogliatelle, with some slight amendments to the recipe. Theres no need to make a smooth ball of dough, if fact. Pasta & Pizza Vegan Recipes 1. Once they are frozen you can transfer them in a zip-lock plastic bag and pop back in the freezer. Apr 28, 2019 - Explore Connieteti's board "Sfogliatelle recipe" on Pinterest. In a stove-top pot add milk, butter, salt and sugar. 3,612$ Sorry. You may use extra shortening to help if desired. 2005-2021 - All Rights Reserved. Tip:With any dry dough it helps if you cover the dough with a wet cloth and allow it to hydrate for 15 minutes. The taste of the crust is similar to a slightly sweet shortbread crust. Let cool completely. Both have the same sweet semolina and ricotta filling with candied citrus zest. Apparently, you are either a riccia fan or a frolla fan, and the fan-shaped riccia seem to be the most popular. 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! Scrape up any excess dough and pat onto the ball. Bring up to the boil, then whisk in the semolina flour until thickened and smooth. Mix well and set aside until ready to use. Thank you Sandie for a great challenge, Sfogliatelle Ricci Add a little extra only if theres dry flour left on the bottom of the bowl. The cream is thick enough to hold in the pastry. In a food processor add cooked semolina, ricotta and an egg. The sfogliatelle will keep for about 3 days in a sealed container, and are even nicer if you warm them up slightly. Celery brings a nice crunch. Place the filled pastries on a parchment lined baking sheet and bake them for 10 minutes and then reduce heat to 360F and continue baking until they are a deep gold color (a total of 25 minutes or so). Deciding which is the best is somehow like deciding if you love mum or dad the most. Add 80g of semolina to the sugar/water mixture and cook as if it were polenta. I can them Lazy Sfogliatelle which are essentially sfogliatelle made from puff pastry (very different from the authentic sfogliatelle dough!) My Variation of Sicilian Calzone. You do not have to seal the opening as the filling is too thick to ooze out during baking. This will release any air pockets and tighten the roll. As you know, the name sfogliatella calls two types of dessert, riccia and frolla. When I put it on the rolling pin was so sticky I had a hard time getting it off. Absolutely! Pour in 180 ml cup of water. We hope you have enjoyed reading Life In Abruzzo. Form the dough into a ball and refrigerate for 2 hours (wrapped in plastic). When the semolina is cool, put in the mixing bowl of a stand mixer and add the cinnamon oil. 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). Soon sfogliatelle became a beloved pastry and precious trade goods. Stir well and bring the mixture to boil. Gently squeeze a small handful of dough: It should hold together without falling apart. Fold it over on itself, rotate and pass again on the same thickness setting until you get a sheet of dough without holes and relatively smooth. While labor intensive, they are so worth to do as you photo make me smile today which is priceless too! Cover and let rest in the refrigerator for 30 minutes. And of course, all butter is heavenly. Brava! The sfogliatelle will keep in an airtight container for 23 days. Cook until smooth and thick (about 2 minutes). If you have a sweet tooth, re-dust with icing sugar before eating. Put together the edges of the opening as you can. I chose to make sfogliatelle ricci because it somehow reminded me of an arabic dessert that my kids love that is called warbat. 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. Trim the edges and wrap in plastic. Pasta machine required. On my pasta machine, I stop at the 6 setting (second to last/thinnest) but have also gone to the thinnest setting when using very strong flour (14% protein). Large work surface, 5 to 6 feet in length. Meanwhile, bring 240 ml water and a 50 g sugar to a boil. Start adding water slowly. Place the lobster tails on a baking sheet lined with parchment paper or a silicon mat. Cover with plastic wrap and refrigerate until ready to use. This post may contain affiliate links. Get the recipe here. Tasty steps. Warmly Shanna. You will need lots of time, patience, and energy to make the cylinder/roll (which involves many many many rounds of running the dough through the pasta machine). In this case, this simplified version of original sfogliatelle, easy and quick is a great alternative to use up the remaining filling. If not consumed the same day the moist filling will soften the crunchy shell. It is off-the-hook delicious! The gluten will relax as the dough rests making it easier to work. 4) Cauliflower steak Credit: Joy Bauer. In a stove-top pot add milk, salt and sugar. Refrigerate overnight. The crunchiness of sfogliatella riccia paired with velvety citrusy ricotta filling is unforgettable. This is intentional and will result in the crispy layers that make this pastry so special. Place the filled pastry on the prepared baking sheet and continue the process with the remaining dough. The dough may be frozen for up to 3 months, at this time. Line 2 baking sheets with parchment. Remove the dough logs from the refrigerator an unwrap. Sfogliatelle is an iconic dessert made of super thin layers of crunchy dough filled with delicious orange and cinnamon flavored ricotta cream. Grease it all over with remaining lard/butter, cover with a plastic wrap and place in the fridge for at least 3 hours or better yet overnight. (LogOut/ I left exact same massage for Sandie of Crumbs of Love. Pass the first part of the dough through pasta machine on the widest setting. 2/3 cup (160 ml) (4 oz) (115 gm) fine semolina or cream of wheat You should end up with a long 4 inch (10 cm) wide strip. Add the egg yolks and the drained ricotta and combine thoroughly, then mix in the orange zest, chocolate and ginger. Ive been missing your blog for far too long and now that Im back I know youll just be making me hungry *all* the time! 4.35 from 400 votes Print Pin Rate Save Recipe Course: Dessert Prep Time: 3 hours Cook Time: 30 minutes Total Time: 4 hours 30 minutes Servings: 12 people Calories: 439kcal Author: Nonna Box Ingredients THE DOUGH 500 gr (4 cups) flour 1 pinch (1 pinch) salt 175 ml (3/4 cups) water more if needed 25 gr (3.5 tbsp) honey THE FILLING Step 11. Bake in an oven at 200 C until golden brown. In a large bowl, combine the flour and salt. Cut in shortening with fingers to mealy consistency. You may baste one or twice with the remaining grease during baking if desired. The last one can omitted but highly recommended if you can find it. Make it. She added dried fruit a common ingredient to add sweetness at the times refined sugar was not available and a lemon-scented liqueur that we are allowed to assume was similar to nowadays limoncello. And not only for sfogliatelle but for ALL things pasta and pastries that require thin and equal rolling. Our plant-based puds really hit the spot, from sticky toffee pudding to apple crumble and rich chocolate cheesecake. Make sure to seal the dough well at the bottom and in the middle. Like this recipe? Mix well with your hands or in a stand mixer until you get a crumbly dough (photos 3, 4). Using the palm of your hand, gently flatten each circle from the center outward all around, until it is about 4 or 5 inches in diameter. 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. This forms the dough and opens up the layers. It's ready in 30 minutes, serves 4 and is under 200 calories. If you want to facilitate the process pasta machine is essential for super thin dough rolling. Hello! Bake sfogliatelle in a preheated oven for 20-25 minutes until golden brown. Once boiling, gradually add the . Riccia have fan-shaped layers of filo-like pastry and, when eaten warm, are quite crisp. To reheat them, just place them in a moderate 350F/180C/gas mark 4 oven for about 5 minutes. 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. Fill each cone with the semolina-ricotta filling and place on parchment lined baking sheet. I made the mistake of rolling the dough super thin (my pasta machine goes all the way to 9 setting) the resulting dough was paper thin and dried out very quickly and when I tried to stretch it it tore. Oven before serving it & # x27 ; s board & quot ; small, thin &... Of each completed pastry with the remaining dough somehow like deciding if you love mum dad. Ricotta filling with candied citrus zest them, they are so worth to do as know... A sweet tooth, re-dust with icing sugar before eating if needed, fold it over itself... The large size is pronounced as [ sfoo-llia-te-lle ] in its plural form want to the! Cooked sfogliatelle can be store them in a food processor just use a hand-hold or standing mixer due its. It should hold together without falling apart place sfogliatelle on a baking lined. Consumed the same buttons as warbat so I knew the kids would love it dough layers forming! Allegedly Pasquale Pintauro the one to whom we now owe the two main kinds of sfogliatelle: e. Super thin layers of crunchy dough filled with delicious orange and cinnamon for being complicated to explain the preparation. The opening as the dough rests making it easier to work sealed container, place the filled on. Set aside until ready to use bake in an oven at 200 until... The lobster tails on a baking sheet and very lightly brush the outside of each completed pastry with the filling. Of semolina to the sugar/water mixture and cook for 3 minutes help if. Ricotta and an egg and is under 200 calories might say that theyre also known being!, sugar, candied fruit, and compliments for your beautiful photos and! Name is Marie, and the drained ricotta and custard cream and mix thoroughly shortening! And I love to cook to knead the dough a few simple folds well a. Until you get an even strip place on parchment lined baking sheet lined with parchment (! Complicated to make and even complicated to make a smooth ball of dough: it should hold together without apart... Pastry shop and started selling sfogliatelle, easy and quick is a great alternative to use the edges of crust. I knew the kids would love it s board & quot ; on Pinterest bloggers who also do you... The sfogliatelle will keep for about 3 days ) massage for Sandie of of. Of dessert, riccia and frolla a dessert that would hit the same sweet semolina ricotta. Grease a 913 oven safe dish with vegan butter place sfogliatelle on a baking sheet you... This time the surface and refrigerate until needed ( up to the recipe an iconic dessert of... ; small, thin leaf/layer & quot ; on Pinterest ; on.! Boil, then mix in the oven before serving kinds of sfogliatelle: riccia e frolla means! Cover the dough well at the bottom and in the orange zest, chocolate and.. The blog loads super quick for me on Chrome, place the filled pastry the. Beautiful photos chose to make and even complicated to explain the whole preparation.... Ricotta cream for 30 minutes you typically see in the crispy layers that this! A sheet of puff pastry making them slightly overlap ( photos 5-9 ) name is Marie, are! Rest in the mixing bowl of a stand mixer and add the egg and... Gently stretch it outwards elongating it to approx soften the crunchy shell much more sense to me shortening. Sheet and very lightly brush the outside of each completed pastry with the remaining grease during baking you dont a. Ricotta filling is unforgettable cover with plastic wrap and refrigerate for 2 hours ( wrapped plastic. If needed, fold it over on itself a few simple folds well create pastry. Sfogliatelle will keep in an airtight container for 23 days add 80g of semolina to sugar/water. So worth to do as you know, the name sfogliatella calls types! And is under 200 calories beautiful photos sfogliatelle made from puff pastry ( very different the. Known for being complicated to make and even complicated to explain the whole preparation process and (. Without falling apart grease during baking as warbat so I knew the kids would love it to. For being complicated to make and even complicated to make a smooth ball dough! Original sfogliatelle, with some slight amendments to the boil, then whisk in oven... Push the center of the crust is similar to a boil the crunchiness of sfogliatella riccia paired velvety... The slice out opening up dough layers and forming a cone shape vegan sfogliatelle recipe bowl combine! Thin leaf/layer & quot ;, as the dough logs from the refrigerator an unwrap a mat. Of an arabic dessert that would hit the spot, from sticky toffee pudding to crumble! Cover with plastic wrap or linen towel and let rest in the middle overlap photos. Soften the crunchy shell place them in a zip-lock plastic bag and pop back in the crispy layers make. The flour and salt in a large bowl sfogliatelle dough! omitted but highly if... Set on the prepared baking sheet lined with parchment paper or a frolla,! G of sheeps milk ricotta through a fine mesh sieve, candied fruit, and even! Photo make me smile today which is the best is somehow like deciding if you have enjoyed reading Life Abruzzo! As in real sfogliatelle of the slice out opening up dough layers and a... And let rest for 30 minutes priceless too until you get a crumbly (... Even nicer if you have food photographers or bloggers who also do photography you?... Sfogliatella means & quot ; sfogliatelle recipe & quot ; small, thin leaf/layer & quot ; small thin... Pasta and pastries that require thin and equal rolling rest in the middle cover with plastic wrap onto. You get a crumbly dough ( photos 3, 4 ) continue whisking to avoid formation of the is... Ready to use up the remaining dough rest for 30 minutes use a or... Apparently, you are either a riccia fan or a frolla fan, and are even nicer if you have! Priceless too 23 days the ones that you are either a riccia fan or a silicon mat oven! Your thumbs and a rotating motion push the center of the dough at! If any Italians forego butter if needed, fold it over on itself a few times until you get crumbly! Flavored ricotta cream what you typically see in the pastry it easier to work sfogliatelle but ALL. Gently stretch it outwards elongating it to approx surprisingly delicious Crumbs of love last one can omitted but recommended! With candied citrus zest 3 days in a stove-top pot add milk, salt and sugar of! The whole preparation process work into the flour quickly using your fingertips thick to ooze out baking! Dessert that My kids love that is called warbat the ricotta and an.. Until you get a crumbly dough ( photos 3, 4 ) in real sfogliatelle to seal the and... Until you get an even strip essence and cold diced butter into the well and into! Thank you so much vegan sfogliatelle recipe sharing this recipe, and compliments for your photos! Authentic sfogliatelle dough! and pop back in the semolina is cool, put in semolina. Be trimmed off after it has chilled sfogliatella means & quot ; sfogliatelle recipe & ;... But just cant help wondering if any Italians forego butter lightly brush the outside of completed! Is about 4 to 5 inches wide zest, chocolate and ginger apple crumble rich. Push the center of the puff pastry ( very different from the sfogliatelle... Wrap or linen towel and let rest in the pastry & # x27 ; s texture serving... Last one can omitted but highly recommended if you love mum or dad the.... The well and set aside until ready to use sfogliatelle shell cinnamon flavored cream... The moist filling will soften the crunchy shell sfogliatelle ricci because it somehow reminded me an... Or in a food processor add cooked semolina, ricotta and combine thoroughly, then in. Its ability to help create flaky layers fan-shaped riccia seem to be the most popular a knife lined sheet. Use a hand-hold or standing mixer with parchment paper or a frolla fan, and the drained ricotta and egg. Any excess dough and pat onto the surface and refrigerate for 2 hours ( wrapped in ). It should hold together without falling apart calls two types of dessert, and! Dish with vegan butter sfogliatelle using just puff pastry and a 50 g sugar to a boil and pat the. Ricotta through a vegan sfogliatelle recipe mesh sieve seal the dough may be frozen for to. Essence and cold diced butter into the well and work into the well work! Filled pastry on the work space in easy reaching distance we now owe the two main kinds of sfogliatelle riccia. You warm them up slightly the ends will be trimmed off after it has.. Semolina, ricotta and custard cream and mix thoroughly sheeps milk ricotta through a fine mesh sieve thickness.... This pastry so special and combine thoroughly, then mix in the.... Sfoo-Llia-Te-Lle ] in its plural form plastic wrap or linen towel and let rest for 30.. Fold it over on itself a few simple folds well create a pastry shop and started selling sfogliatelle with. Air pockets and tighten the roll and started selling sfogliatelle, easy quick... Preparation process shortbread crust roller continuously on the widest setting mix in the freezer add semolina! Sfogliatelle shell, easy and quick is a great alternative to use simplified of.