Italian Cuisine

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Cuisine Category
Italian

Special Consideration
Entertaining

Food Category
Pasta

Key Ingredient
Orange
Ricotta
Semolina

Sfogliatelle

Cuisine: Italian Servings: Makes 20 -25 Created by Claudio Ferrano

Ingredients

Dough
500g plain flour
50g sugar
6g salt
200g water

Filling
900g water
130g sugar
6g salt
310g semolina
1300g low fat ricotta
3 eggs
Rind of one orange
5g cinnamon powder
1 vanilla pod

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Preparation

Dough

Place all ingredients into the bowl of a mixer and combine with a dough hook until a firm dough has formed. Remove from the bowl and wrap in cling wrap. Leave to rest for about 30mins.

Using a pasta machine, roll out dough.

To do this, cut the dough into pieces the same size of a slice of bread. Pass each piece through the pasta machine on number 1. Fold the dough into itself giving it three layers. Continue doing this until the dough becomes smooth. This should take about 4 folds through the machine.

On the final fold, pass the dough through gradually, while making the dough thinner by increasing the numbers on the dial finishing at number 4.

Leave the dough to rest on a bench with a think layer of lard spread over it.

Continue with the remainder of the dough.

Once you have all sheets rolled out and covered in lard, start to assemble the roll.
Start by rolling up one sheet of dough as you would a cigar. Roll the next sheet around the first and so on until you have formed a thick roll.

Wrap in cling wrap and place in the fridge for a minimum of 1hr.

Remove from the fridge and cut the roll in 1cm thick disks.

Cover the outside of the disk with a little lard.

Filling

In a large saucepan bring to boil the water, sugar and salt. As the water starts boiling add the semolina gradually and stir, Continue cooking until the filling thickens. Remove from the heat, spray the top with a little oil and place in the fridge. Leave to cool.

Cut the semolina into small cubes and place into the mixer with a beater.

Lightly beat the semolina so that it starts to break up. Add the ricotta and half of the eggs. Continue to cream the filling. Add the sugar and the remaining eggs, orange rind and mix for a further 3 minutes.

To fill the sfogliatelle

Spread the sfogliatelle gently, pushing out the centre and using your fingertips to gently separate the layers, creating a shell shape. Scoop the filling into the centre. Fill the shell to the top and fold over to close.

Bake in a preheated oven at 180°C for 25-30 minutes.

Italian Restaurants

Displaying 10 of 2156 Italian Restaurants.

Restaurant		Suburb
1.	The Beresford Hotel	Surry Hills
2.	Cellar 47	Shepparton
3.	Valentino's	Northbridge
4.	Smithfield Tavern	Smithfield
5.	Benny's Bar & Cafe	Fremantle
6.	Universal Bar	Northbridge
7.	Arch Rival	Palmerston
8.	Railway Hotel	Fitzroy North
9.	Vibe Cafe Restaurant	St Kilda
10.	Morning Star Estate	Mt Eliza

23 May 2011 12:58 AEST

Jase

Adelaide

written ingredient amounts seem wrong

I tried this recipe, and have to agree with Gianna, the written instructions makes far too much filling and also doesnt mention the second addition of sugar at all. My advice it to follow the video as much as possible re proportions of ingredients and method. Mine turned out ok, but next time I'll follow this method but a different recipe.

20 May 2011 12:55 AEST

Tina

WOW have waited more than 20 years to see how my favorite sfogliatta are made, takes me back to when I lived in Italy used to have these warm from the bar on my way to school in the mornings. Magic.........

03 Dec 2010 09:25 AEST

Zahra

Bankstown

Help

Just wondering what he did with the ends cause it looks like he just used the middle and do you need a pasta maker to get the dough so elastic ? This even looks more difficult than mamoul a middle eastern sweet ..... looks amazing though.

24 Jul 2010 07:35 AEST

Gianna

I made them!! Success.....quite a few hours in the making, but all the hard work is really worth it. Pastry can be a bit tricky, and I found I had to make double quantity of pastry to use up all the ricotta mixture. As I have long nails, I was unable to "cone out" the disk of pastry so I used the handle of my wooden lemon juicer and it worked well. Thanks again....

22 Jul 2010 06:53 AEST

Gianna

I can't wait to bake these on the weekend. You make it look so easy. Your instructions were fantastic.......heres to a nice Sfogliatelli and coffee on Saturday afternoon. Thank you..............

16 Jun 2010 06:25 AEST

Mercedes Moccia

I just saw the program of the Sfogliatelle recipe and I got fascinated !!! with the techique to do this patisserie .. I'll try this week end to make it... Many, many thanks Italian Food Safari !! .... Big hug to all.. mercedes

03 Jun 2010 09:02 AEST

Mario Tito

Thanks to the Chef (pastry cook) (YOU HAVE GOLDEN HANDS) BRAVISSIMO. I viewed this clip over 10 times looks easy, then when I try to do the same ""non riesce" does not succeed . I am very good in cutting hair,give you a perm, or a tint, but when it come to 'SFOGLIATELLE' I am no good.

02 Jun 2010 01:50 AEST

Finalmente....words alone (a written recipe) are not enough to describe how to make the complex sfogliatelle so thank you Food Safari, in particular Claudio and Maeve for demonstrating, in English, the technique for making my favourite sweet. I have asked many pasticcieri over the years but none have been willing to impart with their secret.

01 Jun 2010 09:16 AEST

Amoeba

Made the pastry batch twice, and second time it was better. Secret is LARD, LARD and more LARD. Be generous with it,and also make sure the pastry is well rested and doesn't have too much water content. The spreading out of pastry was easy then....

31 May 2010 11:45 AEST

Neale James

Bentleigh

Sfogliatelle - bella!

Just got a new Kitchenaid mixer so tried making these last Sunday. They came out beautifully. The trick is in spreading the lard on the pastry - makes it easier to fan out the pastry and makes it so wonderfully crispy. The filling is not particularly sweet but soft with the citrus coming through. Took them to morning coffee with friends and they were a big hit and impressed everyone.

27 May 2010 11:12 AEST

cathy ianni

st clair

sfogliatelle

i made them on sunday i stuffed up on the pastry was hard to do looks easy on tv but then i used puff pastry it just as good yummy!!!!!!!!

20 May 2010 10:58 AEST

Maria Mariniello

Yes, my mother use to make and I now make the Pastiera Napolitana. If what you are referring to it is the sweet Easter pastiera made with ricotta and wheat with the flavouring of orange blossom liqueur .

19 May 2010 09:36 AEST

Molloy

Made them and ate them and will again and again and again..... They are superb! We all love the show.

17 May 2010 11:13 AEST

Pina

Thanks so much Italian Food Safari, this will be my next challenge. Here in Perth nobody knows how to make them the traditional way that looks and tastes great.

16 May 2010 01:34 AEST

cathy

they look easy to make but i think i go to my local pasticceria and buy them lol

15 May 2010 10:38 AEST

sharon

Oh this is sooo good, just made it today... Chef made it look too easy... the spreading out making the pocket part is tricky.... Thanks Italian food safari... I think this one will be on our dessert menu as long as the baked sicilion style ricotta cake

15 May 2010 05:30 AEST

Mario Properzi

Love the show and the sfogliatelle. It's a pity that whoever writes the recipe doesn't watch the video to make sure that the list of ingredients is the same. Had to make the filling a second time to get it right as the vanilla bean is not mentioned in the list and low fat ricottta is listed instead of ordinary ricotta. Makes the difference.

15 May 2010 02:19 AEST

Ie Lien

Forrestfield

Love Food Safari

I can't wait for my mum to make this for me. I love Italian desserts. Thanks Food Safari, I love your shows.

15 May 2010 12:52 AEST

Kate P

Lucy, try Brunetti's cafes in Melbourne - City Square, Camberwell and Faraday St Carlton. They are certainly worth the effort!!!

14 May 2010 08:41 AEST

Maria Louise Redi

Narre Warren South

Love it

Thankyou so much Italian Safari I love the show. The Sfogliatelle looks gorgeous cant wait to make it :)

14 May 2010 04:57 AEST

Anna Begelhole

awesome show i just cant wait for thursday nights! keep it up makes us italians proud!

14 May 2010 01:48 AEST

Lucy

Sfogliatelle are delicious I ate them every morning when I was in Casino (Italy) and would love to know where I can purchase sfogliatelle in Melbourne.

13 May 2010 11:54 AEST

Peter

To; MICHELA & Maria NAPOLI Is the best place for cakes in Italy, I come from Napoli does e you mum make pastiera napoletana?

13 May 2010 11:32 AEST

Maria Mariniello

Spot on, my family were from Naples and that is how my mother use to make them. There is allot of my of work in to getting the flaky pastry right and making sure the filling did not spill out during in the cooking, but it was all worth it in the eating.

13 May 2010 11:20 AEST

Peter

It is one of the most famous and delicious Italian cake you can taste there is more ingredients to that to be added unfortunately a lot of ingredients we can not find in this country. That is way what you make is not as good as it is in Italia

13 May 2010 09:05 AEST

jason

that pastry,,,mmmmmm yum.

13 May 2010 08:36 AEST

MICHELA VIZZONE

FINALLY AN ITALIAN FOOD SHOW TO BE PROUD OFF , FEELS LIKE I'VE GONE BACK IN TIME, THANK YOU, KEEP IT COMING. REGARDS MICHELA.

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