Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, sfogliatelle. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really 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. Here we present the authentic Italian sfogliatelle recipe. This delicious pastry is one of the most famous of the pasticceria Napoletana, very delicious.
Sfogliatelle is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Sfogliatelle is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook sfogliatelle using 9 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Sfogliatelle:
- Make ready 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
- Make ready 1 cup Milk
- Take 1/4 cup Semolina flour
- Take 1 cup Ricotta cheese
- Make ready 1/3 cup Sugar
- Prepare 1 tsp Cinnamon
- Prepare 1 Egg, whisked
- Take 1 Powdered sugar, for dusting
One single pastry is called "sfogliatella". This month's challenge is a Sfogliatelle pastry, a gorgeous Italian multi layered super crispy pastry filled with a ricotta semolina cream with a. Sfogliatelle Ricce. this link is to an external site that may or may not meet accessibility guidelines. A recipe featured on www.onebitemore.com as a guest post from www.phuocndelicious.com.
Steps 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!
Afferro al volo le mie due sfogliatelle, e corro fuori in piazza San Domenico Maggiore a sedermi sulla pietra. In Neapolitan cuisine, there are two kinds of the pastry: "sfogliatella riccia" ("curly"), the "normal" version, and "sfogliatella frolla," a less labor-intensive pastry that uses a. Crunchy pastry filled with ricotta and a very subtle flavour of candied orange, this. Chef Anna Olson bakes up Sfogliatelle, a declious Italian pastry dessert that will have your guests cheering your name! Aprende a hacer Sfogliatella Riccia en casa también denominada Sfogliatelle.
So that is going to wrap this up for this special food sfogliatelle recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
