LOCATION: Recipes >> Pastries >> In response to a request for Sfogliatelle recipe request. This Italian
In response to a request for Sfogliatelle recipe request. This Italian
pastry is not made with filo dough. Below is the recipe.
Categories: Pollio, Italian, Desserts
Yield: 12 shells
3 c All-purpose flour
1/2 ts Salt
3/4 c Shortening
1/2 c Melted shortening
1 1/2 lb Ricotta
8 tb Confectioners sugar
3 tb Minced candied orange and
1 tb All-purpose flour
1/2 ts Vanilla
1 Egg white
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
Slices willr esemble 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.
Prepare Filling: 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 tb 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, durst with confectioners sugar.
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