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Food Category
- Cuisine: Italian
- Makes 20 -25
Ingredients
Dough500g 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
Preparation
DoughPlace 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.
If you enjoyed this Sfogliatelle recipe then browse more Italian recipes, pasta recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
Italian Restaurants
Displaying 10 of 2156 Italian Restaurants.
| Restaurant | Book Online | 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 |
Comments (27)
Previous
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.
Agree(2 people agree)
Disagree(0 people disagree)
20 May 2011 12:55 AEST
Tina
03 Dec 2010 09:25 AEST
Zahra
Bankstown
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
16 Jun 2010 06:25 AEST
Mercedes Moccia
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
MT
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.
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