Best Sfogliatelle Recipes

SFOGLIATELLE RICCE

Steps:

• Mix bread flour, 5 1/3 ounces semolina flour, and kosher salt together in a large bowl; add water and honey and mix. The dough will be very dry, like pasta. If there is still dry flour after a few minutes of mixing, add up to 2 teaspoons more water to ensure all the flour is moistened.
• Turn dough onto a counter. Knead a few minutes until the dough is smooth, firm, and not tacky. While firm, the dough must also be workable. Divide the dough into four pieces and flatten. Cover dough with plastic wrap when not working with it. Run each piece through a pasta machine on its widest setting a dozen or so times, folding in half and rotating the sheet 45 degrees each time (see Cook's Note). Dust with flour very sparingly, only if needed to prevent tearing. Repeat with all four pieces. Wrap dough in plastic wrap and refrigerate for 2 hours.
• Blend ricotta cheese in a food processor until smooth. Boil 1 cup of water and stir in the sugar. Sift in the semolina, whisking to avoid clumping. It will immediately thicken up. Reduce heat to low, fold in the ricotta, and cook for another 2 minutes, stirring constantly.
• Remove pan from heat and return filling to food processor. While processor is running, add egg yolks, one at a time, until fully combined. Add vanilla, cinnamon, and candied orange peel and pulse to mix. Transfer filling to a bowl. Cool to room temperature, cover with plastic wrap, and refrigerate.
• Divide each dough piece into four pieces. Cover dough with plastic wrap. Place clean kitchen towels over a work surface. Lay each sheet of dough on the towels while you roll out the remaining sheets.
• Run each piece through the pasta machine on progressively smaller settings until dough is as thin as possible. After running it through the pasta machine, stretch each sheet as wide as you can without tearing. Dough sheets should stretch to three times their original width and be so thin you can see through it.
• Place a sheet of parchment paper on a work surface. Melt butter and lard. Place the first sheet of pastry on the parchment. Brush the dough with the butter-lard mixture. Lay the second sheet above the first, overlapping a half-inch or so. Roll the sheets up into a tight cylinder, leaving about an inch to overlap the next sheet. Lay the third dough sheet on the parchment, overlapping the second sheet, and brush with the butter mixture. Continue rolling up the log of dough, repeating until all the dough pieces are brushed with the butter mixture and rolled up. Wrap dough log in the parchment sheet and wrap entirely with plastic wrap; refrigerate for 2 hours.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place filling mixture in a pastry bag or a 1 gallon zipper bag with the corner snipped off.
• Cut cylinder of dough into half-inch slices; you should have 16 to 20 pieces. Holding the dough in both hands, use your thumbs to flatten the dough piece from the center outwards. Form flattened slice into a cone shape. Pipe filling into center, close partially, and repeat with remaining dough and filling.
• Bake in preheated oven until dough turns golden brown and starts to "peel" back from the pastries, 20 to 30 minutes. You can baste the pastries a couple of times with the leftover butter and lard mixture during baking, if you like. Dust with confectioners' sugar before serving.

SFOGLIATELLE

Steps:

• Sift flour and salt and turn into bowl.
• Cut in shortening with fingers to mealy consistency.
• Add enough water (approx. 1/2 c) to hold mixture together.
• Dough should be not too hard or too soft (similar to egg noodle dough).
• Knead well several minutes.
• Form into ball and refrigerate for 30 minutes to enable it to lose elasticity and roll out easily.
• Roll dough very thin on lightly floured board into rectangular pice measuring about 28 x 24 inches.
• Cut edges evenly, then cut into 4 pieces lengthwise, 28 x 6 inches.
• Using a brush, spread melted shortening generously and evenly over one strip, top with second strip and spread with shortening.
• Repeat with the third and fourth strips, separating each strip by a layer of shortening.
• Let shortening cool and set.
• Using great care, roll four strips together, as for jelly roll, starting from shorter end.
• Wrap in wax paper and refrigerate about 15 minutes.
• Remove.
• wax paper and cut ends evenly using a short thing knige.
• Cut roll into 12 1/2 inch pieces (For easier cutting, dip knife in flour before cutting dough).
• Slices will resemble narrow rolls of ribbon.
• Place on lightly floured board and sprinkle lightly with flour.
• Gently place rolling pin a center of slice and roll out from center toward left.
• Return rolling pin to center and roll out from center toward right.
• The slice, fromerly round, will be a larger and thinger oval shape.
• Gently roll again from center toward top with one stroke and from center toward bottom with one stroke.
• The oval should measure about 7 1/2 inches at its longest part.
• Placed prepared oval on lightly floured board, rolled side down.
• Proceed as above with the other pieces, arranging finished ovals on board, side by side.
• Preheat oven to 400 degrees.
• Drain ricotta through cheese cloth until quite dry.
• Place in bowl, stir in remaining ingredients and blend throroughly.
• Place a tablespoons or two of ricotta mixture on lower half of each oval, wet edges of dough with a little egg white and fold over filling, bringing narrow edges together to form a shell-like shape.
• Press edges together tightly to seal in filling.
• Brush each shell with melted shortening.
• Bake about 15 minutes, then quickly brush more melted shortening over shells using light, gentle strokes.
• Close oven door quickly, lower heat to 350 and bake another 20 minutes.
• Brush once more with shortening.
• Pastries will puff up and have a beautiful golden color showing shell-like ribs or lines.
• Lower heat to 250 and bake another 5 to 10 minutes.
• Cool on rack.
• When cold, dust with confectioners sugar.

SFOGLIATELLE RICCE

Steps:

• 1. For Filling: Combine ricotta, milk, vanilla, egg, sugar and grated orange peel. Store in refrigerator until ready to use.
• 2. For Pastry: Sift together flour, sugar and salt in a bowl. Mix in cold butter with fingers or use food processor. Gradually add enough ice water to hold ingredients together. Toss on lightly floured surface and knead for about 8 minutes or until dough is smooth. Cover and store in cool place for 1/2 of an hour.
• 3. Divide dough into four equal parts. Roll out each piece with rolling pin on lightly floured surface, making sheets about 20 inches long. Pull and stretch dough if need while rolling to make dough tissue thing and transparent.
• 4. Brush each sheet with melted butter and place sheets on top of one another. When four sheets are piled together, brush top with melted butter. Let stand 5 minutes and then roll tightly as you would a jelly roll. Roll in waxed paper and set aside for 30 minutes or more in refrigerator.
• 5. With sharp knife, cut roll in 1/2 inch slices which will resemble narrow rolls of ribbon. Place on board or platter, cover with towel and side aside in cool place for 15 minutes.
• 6. Place each slice on palm of left hand, with right thumb on center of roll, gently press through slice so that it forms a ribbed cone, make sure that ribs do not become entirely separated or the pastries will be too elongated.
• 7. Carefully work around cone with thumb and index finger until it is well shaped. 3 inches across mouth and a 1/2 inch tip (resembling a closed clam V-shaped) Press tip together.
• 8. Fill each cone with 1 heaping tablespoon of ricotta filling. Flatten cones gently between palms of hands. Place on lightly buttered parchment lined cookie sheet.
• 9. Bake at 375 degrees for about 30 minutes or until pastries are light golden color, crisp and filling is firm. Remove from oven and let cool.
• 10. Dust with powdered sugar and serve.

SFOGLIATELLE RICCE RICOTTA FILLED PASTRY RECIPE

Steps:

• Special equipment: a heavy-duty standing electric mixer with paddle attachment, a pasta machine, a small metal offset spatula, a pastry bag fitted with a 1/2-inch plain tip, and parchment paper *available at some specialty foods shops or mail-ordered from Dean & DeLuca (877-826-9246) print a shopping list for this recipe PreparationMake dough: Mix together 3 cups flour and sea salt in bowl of mixer at moderately low speed, then beat in water. Gently squeeze a small handful of dough: It should hold together without falling apart. If it doesn't, add more water 1 teaspoon at a time, beating after each addition and continuing to test. Continue beating at moderately low speed until dough forms a ball, about 5 minutes (dough will not be smooth). Halve dough and roll out each half into a rough 12- by 5-inch rectangle (1/4 inch thick) with a rolling pin. Put dough on a lightly floured baking sheet and cover with plastic wrap. Set smooth rollers of pasta machine at widest setting. Feed 1 piece of dough through rollers 6 times, folding in half each time. Feed remaining piece of dough through rollers in same manner. Stack both pieces of dough and, using rolling pin, roll together to form 1 (1/2-inch-thick) piece. Feed dough through rollers 10 more times, folding in half each time. Fold dough in half crosswise, then fold in half again. Chill dough, wrapped in plastic wrap, at least 2 hours and up to 8. Beat together butter and lard in a bowl with mixer until pale and fluffy. Quarter dough. Keeping remaining pieces covered with plastic wrap, roll out 1 piece dough into a rough 4- by 8-inch rectangle (1/4 inch thick) on a lightly floured surface. Feed rectangle through rollers of pasta machine (dust dough with flour as necessary to prevent sticking), making space between rollers narrower each time, until dough has gone through narrowest setting (dough strip will be about 4 feet long). Cover strip loosely with plastic wrap. Feed another piece of dough through rollers in same manner. Put 1 dough strip on lightly floured surface and trim ends to make even. Spread 3 tablespoons lard butter evenly over strip with offset spatula. Gently stretch strip to 9 inches wide with your fingers, moving slowly down length of strip. Beginning at a short end, carefully and tightly roll up strip, stopping 1 inch before end, then cover loosely with plastic wrap. Spread other dough strip with 3 tablespoons lard butter and stretch to 9 inches in same manner (do not roll up). Overlap 1 inch of a short end onto exposed end of first roll, then continue to roll up first roll to form a tight cylinder (about 9 inches long and 2 inches in diameter). Feed remaining 2 pieces of dough through rollers and make another tight cylinder in same manner. Wrap cylinders well in plastic wrap and chill until firm, at least 3 hours. Chill remaining lard butter. Make filling: Bring sugar and water to a boil in a 2-quart saucepan over moderate heat, stirring until sugar is dissolved. Add semolina flour in a slow steady stream, stirring, and cook, stirring, until mixture becomes a thick heavy paste, 2 minutes. Transfer to a baking sheet and spread 1/4 inch thick. Chill, covered with wax paper, until cold, about 30 minutes. Tear semolina into pieces and mix in bowl of mixer at low speed to break up. Add yolks, vanilla, sea salt, and cinnamon and beat until smooth. Mix in ricotta and candied orange peel at low speed. Spoon into pastry bag and chill. Form pastries: Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Remove remaining lard butter from refrigerator. Working with 1 cylinder at a time, trim about 1/2 inch from each end, then cut cylinders into 3/4-inch-thick slices (about 12). Lay 1 slice flat on work surface and gently flatten into a 4-inch round with heel of your hand, starting in center and smearing out in all directions. Form round into a cone: Carefully scrape round off work surface with a knife or metal spatula. Put your thumbs underneath round and first two fingers of each hand on top, then gently push center upward with thumbs and simultaneously pull side downward with fingers, keeping layers overlapping slightly (imagine a collapsible travel cup). Cupping cone in palm of your hand, pipe in about 3 tablespoons filling. Pinch edges of dough together to seal and put pastry on a baking sheet. Form and fill more sfogliatelle in same manner with remaining slices and remaining cylinder. Brush sfogliatelle with some lard butter. Bake in batches in middle of oven (keep second batch covered with plastic wrap while first bakes), brushing with remaining lard butter twice during baking, until very crisp and golden brown, about 30 minutes total. Transfer pastries to a rack to cool slightly, then serve. Cooks' notes: ·Fine semolina flour isn't labeled as such on the package, but if it doesn't say "coarse," then you've got the right product. ·Dough cylinders can be chilled up to 2 days, or frozen 1 month. Thaw before proceeding. ·Filling can be made 1 day ahead and chilled, covered. ·Filled sfogliatelle (before being brushed with lard butter and baked) can be made 1 day ahead and chilled, covered, or frozen 1 month, wrapped well in plastic wrap. Bring to room temperature before baking. ·Sfogliatelle are best eaten fresh from the oven. If you have leftovers, reheat them in a 350°F oven about 8 minutes.

SFOGLIATELLE RICCE RECIPE

Steps:

• Make the Filling: Put a small saucepan over a high flame and bring the water and a pinch of salt to a boil. Once the water boils, stream in the semolina little by little and stir constantly with a wooden spoon. Cook for another minute and remove from heat. Set aside and let the semolina cool completely. In a large bowl combine the powdered sugar and the egg. Using an electric mixer mix until smooth . Add the ricotta, the vanilla extract, the orange extract and the cinnamon. Mix until fully incorporated. Using a wooden spoon, break up the semolina in small pieces and add it to the bowl. Using a spatula mix everything together to form a smooth cream. If the cream still has some lumps, use the electric mixer to smooth it out by mixing for a minute or two. Fold in the candied fruit and store in the fridge. To make the Sfogliatelle: In the bowl of a stand mixer fitted with the dough hook attachment combine the flour, the salt, the honey and the water. Let everything mix on medium speed for a good 10 minutes. Note that the dough will be kind of dry and crumbly. It will not form a ball. That is fine. Transfer the dough to a wooden board and start putting all the crumbs together to form a ball. Start kneading the dough until the ball comes together and it feels supple and smooth. The kneading process will take about 10 minutes. Coat the dough with a thin coat of lard, wrap it in plastic paper and let it rest for 1 hour at room temperature. On a long table roll out a sheet of wax paper at least 9 feet long. After 1 hour, take the dough and divide in half. Take one half and leave the the other half in the plastic paper. Attach the pasta roller to your stand mixer or use any other pasta roller that you may have. Set the roller to the widest setting. With your hands flatten the dough as much as you can and begin to the pass it through the roller. The first few times the dough will rip, not to worry, keep folding the dough and keep passing it through the rollers. Eventually it will no longer rip and the dough will become smooth and velvety. *At this point you will need two people to perform the next step! Once you have a sheet that is nice and smooth, set the pasta roller to next to the thinnest setting (on the Kitchen Aid I set it to 8). Pass the dough through the roller and be careful to catch the thin layer of dough that will come out. Here you need two people to catch it without letting it rip. Once you catch it, gently deposit it the sheet of dough on the wax paper that you laid on the table. Starting from one end, put some lard on your fingers and spread it over the entire surface of the dough. Do it gently as you do not want to rip the dough. Once you have covered the entire surface with lard, start from one end and begin to roll the dough into a log as tight as possible until you reach the other end. You will have a log about 2 1/2 inches tick. Apply a coating of lard over the entire log, wrap it in plastic paper and store it in the fridge. Repeat the same process for the other half of the dough. Refrigerate overnight or for at least 5 hours. Pre-heat the oven to 400F. Take each log and cut it in slices of a little less that 1/2 inch. Take each slice and with your thumb press all around toward the center of the dough so that it spreads and forms a cone (see photo below). Fill each cone with two teaspoons of filling, close the end and place on a baking sheet lined with parchment paper. Once you have made all the sfogliatelle, bake them for 27-28 minutes. Once they cool, you can optionally sprinkle them with powdered sugar and serve them.

SFOGLIATELLE

Steps:

• In a large bowl, combine all-purpose flour with 1 1/4 teaspoons salt, the olive oil, and 3/4 cup water; stir together until a dough forms (it will be slightly dry). If the dough is too dry to absorb all of the flour, add more water, 1 tablespoon at a time. Transfer the dough to a lightly floured work surface, and knead until soft and elastic, about 5 minutes. Wrap dough in plastic and refrigerate for 1 hour.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and shortening on medium speed until light and fluffy, about 1 minute. Transfer mixture to a small bowl, and set aside. In a food processor, blend ricotta cheese until smooth and creamy, about 30 seconds; set aside.
• In a medium saucepan, combine 1 cup water with the granulated sugar, and bring to a boil over medium heat. Add semolina flour, and stir until there are no visible lumps and mixture is slightly thickened, about 1 minute. Whisk in ricotta cheese, and cook over medium heat until mixture is smooth and thickened, 1 minute. Remove from heat, and whisk in whole eggs and yolks, one at a time. Return pan to heat and continue to cook until mixture is slightly thickened, about 1 minute more. Stir in the cinnamon, nutmeg, vanilla, orange zest, and remaining 1/4 teaspoon salt. Transfer to a medium bowl. Press a sheet of plastic wrap directly on the surface of the custard to prevent a skin from forming, and refrigerate until well chilled, about 1 hour.
• Remove dough from the refrigerator, and cut into four equal pieces. Lightly dust each one with flour. Using a rolling pin, roll out each piece to a thickness that will easily fit through the widest setting on a manual pasta machine (it should be about 5 1/2 inches). Pass each piece of dough, one after the other, through every other setting, ending with the thinnest setting.
• Place one of the strips of dough on a lightly floured work surface, and trim both the rounded ends. Using an offset spatula, evenly spread one quarter of reserved butter mixture on the dough.With a short side facing you, begin rolling the dough into a tight log; gently stretch the ends as you roll to make them thinner (the log should be about 8 inches long). Repeat with remaining three pieces of dough. Refrigerate until firm, about 1 hour.
• Preheat the oven to 425°F. Stack two baking sheets, and line the top one with parchment paper; set aside. Transfer chilled custard to a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806). Slice each log of dough crosswise into 1/2-inch pieces (dip your knife in flour to prevent sticking).With your thumbs, slowly push out the center of each roll to form a clam-shell shape. Fill the opening with custard; pinch openings to seal. Transfer filled pastries to prepared baking sheet, about 1 inch apart.
• Bake, periodically basting pastries with the accumulated melted butter, until golden brown, 25 to 30 minutes. Transfer to a wire rack to cool completely. Before serving, dust with confectioners' sugar.
• The dough is first passed through a pasta machine.
• Once the dough is thin enough, it is spread with a mixture of butter and shortening, and then rolled into a log.
• The log is cut into slices, the centers of which are slowly pushed out to form a clamshell shape and then filled with a ricotta mixture.