Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, sfogliatelle. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Here we present the authentic Italian sfogliatelle recipe. This delicious pastry is one of the most famous of the pasticceria Napoletana, very delicious. Salvatore Elefante's traditional sfogliatelle recipe has the characteristic many-layered seashell shape of the classic Neapolitan pastry, along with the rich semolina and ricotta filling.
Sfogliatelle is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Sfogliatelle is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have sfogliatelle using 9 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Sfogliatelle:
- Take 1 lb Frozen puff pastry dough (use only 1 of the 2 sheets for a dozen; both sheets for 24).
- Make ready 1/4 cup Shortening, melted
- Take 1 cup Milk
- Take 1/4 cup Semolina flour
- Get 1 cup Ricotta cheese
- Prepare 1/3 cup Sugar
- Prepare 1 tsp Cinnamon
- Make ready 1 Egg, whisked
- Take 1 Powdered sugar, for dusting
I'm hosting this months Baker's Challenge!! For my turn as hostess extraordinaire, I have chosen the gorgeous Neapolitan pastry, sfogliatelle. Sfogliatelle look like seashells when baked. The characteristic ridges form as the layers of dough Making sfogliatelle is a time-consuming process.
Instructions to make Sfogliatelle:
- Preheat oven to 425°F.
- Place milk in a sauce pan and bring to a boil over medium heat. Slowly add semolina flour, stirring constantly. Simmer and stir for about 3 minutes until smooth. Remove from burner, place in a bowl and let cool for five minutes.
- To the milk/semolina mixture, add ricotta cheese, sugar, raw egg and cinnamon and mix well. Set aside.
- Place defrosted puff pastry sheet on a lightly floured surface and roll until it's very thin, about 12 x 18" rectangular.
- Brush the melted shortening onto the dough and, starting with the short end, roll up the dough like a jelly roll. Cut 1 inch wide pieces. You should get about 12 pieces that resemble pinwheels.
- Place a pinwheel into The palm of your hand and press the center down with your thumb and pull up with your fingers to make a funnel with a wide opening on one side.
- Fill each sfogliatelle with as much ricotta filling as you can and seal up the opening by pinching it closed. It should be shaped like a seashell. Place on a baking pan covered with parchment paper or lightly greased, one inch apart.
- Bake in a 425° oven for about 15 minutes, or until the pastry turns a light golden color.
- Remove from oven and let cool for about five minutes. Remove to wire rack and cool completely. Dust them with powdered sugar and they are ready to eat. Buon appetito!
If you are up for a challenge this is the recipe to try. Sfogliatelle's filling is not one of a kind, since it can be a simple whipped cream or a special custard Now we get to the part about sfogliatelle. Previous Next Show Grid. "Sfogliatelle is plural for sfogilatella," says Dr. Lucia Colletti, a Castleton Corners chiropractor who "The dessert is actually from Campania." There are two kinds of sfogliatelle, according to chef and. Sfogliatelle are Italian pastries that look like seashells.
So that’s going to wrap it up for this special food sfogliatelle recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
