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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.
Alright, don’t linger, let’s task this sfogliatelle formula with 9 substances which are surely easy to receive, and we have to process them at the very least through 9 ways. You should devote a while on this, so the resulting food could be perfect.
Composition Sfogliatelle:
- Provide 1 lb for 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
- Provide 1 cup Milk
- Require 1/4 cup - Semolina flour
- Make ready 1 cup of Ricotta cheese
- Take 1/3 cup for Sugar
- Need 1 tsp of Cinnamon
- Provide 1 - Egg, whisked
- Provide 1 Powdered sugar, for dusting
So' doje sore: 'a riccia e a frolla. Chella riccia è chiù sciarmante: veste d'oro, ed è croccante, caura, doce e profumata. L'ata, 'a frolla, è na pupata. E' chiù tonna, e chiù modesta.
Sfogliatelle making:
- 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!
See more ideas about Italian pastries, Italian desserts, Italian recipes. Sfogliatelle dough is simple to make; it's the handling that gets tricky. To make the dough, combine all-purpose flour, salt, room temperature butter, and water in the bowl of an electric mixer fitted with the. Afferro al volo le mie due sfogliatelle, e corro fuori in piazza San Domenico Maggiore a sedermi sulla pietra. Sfogliatelle are Italian pastries that look like seashells.
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