More about "authentic italian sfogliatelle food"
AUTHENTIC SFOGLIATELLE RECIPE | HARDCORE ITALIANS
From hardcoreitalians.blog
Estimated Reading Time 4 mins
- First mix salt, bread flour, and semolina flour in medium to a large bowl. Add the water and honey to the dough mix. The dough will be very dry in the beginning but the more you mix the moister it will become.
- Begin kneading the dough for about 5 minutes until it becomes completely workable and not tacky. Separate the dough into four sections and cover with plastic wrap.
- Using a pasta machine, run each portion of the dough through the machine about 10 to 12 times on the widest setting. Each time, fold the dough in half and rotate 45 degrees.
- In a food processor mix ricotta cheese until smooth. In a pot over the stove, boil one cup of water and add the sugar to the water. Sift the semolina into the water.
- In the food processor, begin adding one egg at a time. Then incorporate the vanilla, candied orange peel, and cinnamon. Pulse mix to ensure even incorporation.
- Next, split each dough piece into four pieces and cover with wrap. Set kitchen towels over a work surface. Lay each sheet of dough on the towels while you roll out the remaining sheets.
- Set a sheet of parchment paper on a clean work surface. Melt and combine butter and lard. Place the first sheet of pastry on the parchment. Brush the dough with the butter-lard mixture until completely coated.
- 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.
- Heat oven to 400 degrees. Place filling mixture in a pastry bag. Line a baking sheet with parchment paper.
- Cut cylinder of dough into half-inch slices creating 16 to 20 pieces. Holding the dough in both hands, use your thumbs to flatten the dough piece from the center outwards.
SFOGLIATELLE {AUTHENTIC RECIPE STEP BY STEP} - ITALIAN …
From italianrecipebook.com
3.7/5 (6)Estimated Reading Time 9 minsCategory Dessert
- Add flour and salt in a mixing bowl, give a stir, add honey and lukewarm water. Mix well with your hands or in a stand mixer until you get a slightly crumbly dough. If you are going to roll the dough by hand it’s best to add another few tablespoons of water to make the dough a bit smoother. But if you’re going to use a pasta machine feel free to leave the dough at that “slightly crumbly” stage, it’ll all come together later in the process.
- In a stove-top pot add milk, butter, salt and sugar. Stir well and bring the mixture to boil. Constantly stirring slowly add semolina. Continue whisking to avoid formation of the lumps and cook for 5 minutes. Let cool completely.
- Take the sfogliatelle dough log out of the fridge and while it’s still covered with a plastic wrap gently but firmly squeeze and stretch it with your hands going from the center towards the sides.
AUTHENTIC ITALIAN SFOGLIATELLE RECIPE | NAPOLI'S DELICIOUS …
From nonnabox.com
Ratings 390Calories 439 per servingCategory Dessert
- In a large bowl, combine the flour and salt. Add water and honey, and then mix to create a stiff dough. Then gradually add water.
- Place the dough on the counter and knead until it’s smooth and supple. Wrap in plastic wrap and refrigerate for 30 minutes.
- After 30 minutes, split the dough into 4 pieces. Get one piece, then roll through a pasta machine. Roll using the widest setting, then fold in half and roll again. Do the same on each dough. Repeat this process until you create smooth sheets by gradually decreasing the width on each roll.
- When the sheet is at 1mm thick, lay it on the surface and apply a thin layer of lard or butter. Create thin sheets of the other doughs as well and roll them into similar thin layers.
THE SECRET FOR MAKING AUTHENTIC ITALIAN SFOGLIATELLE …
From youtube.com
Author Nonna BoxViews 57K
SFOGLIATELLE RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Servings 12Estimated Reading Time 3 minsCategory Breakfast
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