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Sfogliatelle Recipe by CoolJewel Recipe Sfogliatelle recipe

Sfogliatelle is a traditional Italian pastry that originated in Naples. It is known for its flaky layers and unique shell-like shape. Flavor profiles: The chocolate-filled sfogliatelle has a sweet and rich flavor with a hint of vanilla and a buttery, flaky texture. Serving suggestions: Serve the sfogliatelle as a dessert or a sweet snack.

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In a stove-top pot add milk, butter, salt and sugar. Stir well and bring the mixture to boil. Constantly stirring, slowly add semolina flour. Continue whisking to avoid formation of the lumps and cook for 5 minutes. Let cool completely. In a food processor add cooked semolina, ricotta and an egg.

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Preheat the oven to 360°F/180°C and line a baking sheet with parchment paper then set it aside. Now, add the cream cheese and apricot jam to a large bowl and beat them together with a hand mixer. Set this aside. On a clean surface, roll out the puff pastry and divide it into 3 equal portions.

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The Filling. The traditional filling for sfogliatelle is a semolina-ricotta mixture. First, sugar and milk are brought to a simmer. Semolina flour (yes, like the kind used to make pasta) is added and whisked until it thickens, creating a thick sort of pudding. After it cools, the mixture is mixed in an electric mixer with the whip attachment.

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150 gr unsalted butter or lard. Confectioner's sugar. Process: 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.

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Turn dough 90 degrees, and roll out to 1/4-inch thickness; run through pasta machine on widest setting. Repeat process 3 to 4 more times, folding and turning dough after every pass through pasta.

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Making the Filling. Add water, salt, and sugar to a large sauce pan, simmer, and then sift semolina into the water mixture. Heat and stir until thickened. Afterwards, add the ricotta and continue cooking for a few minutes. Add the yolks, and the remaining ingredients. Stir and cook for a couple more minutes.

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Preheat the oven to 190°C/375F/gas 5. 11. Cut the chilled pastry log into 2cm thick slices with a serrated knife. Use your fingers to massage a little lard into the cut sides of each slice and gently push out the centre of the spiral, separating the layers to gradually form a pouch or shell. 12.

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Melt lard and butter. Add a layer of parchment paper on the work surface and lay one sheet of pastry, brush with lard-butter mixture. Then lay the second pastry sheet while overlapping ½" with the first sheet. Start rolling the sheet into a tight cylinder, leaving ½" sheet to overlap the next sheet.

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The cream is thick enough to hold in the pastry (photo 30). Place sfogliatelle on a baking sheet lined with parchment paper (photo 31). Preheat the oven to 392F (200C). Bake sfogliatelle in a preheated oven for 20-25 minutes until golden brown. Serve warm generously dusted with confectioners' sugar.

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Mix on a medium-high speed until very smooth. Add the egg yolks and the drained ricotta and combine thoroughly, then mix in the orange zest, chocolate and ginger. Transfer to a clean bowl, cover and chill until ready to assemble. Step 11. To assemble, unwrap the dough and cut off the straggly ends.

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Then the dough is brushed with a fat (butter, lard, shortening, margarine, or a mixture). After that it is then rolled into a log (much like a Swiss roll, but with many more layers). Disks are cut from the end, shaped to form pockets, and filled. The pastry is baked until the layers separate, forming the sfogliatella's characteristic ridges.

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In a large bowl, mix the flour with the salt and gradually add water, kneading until you have a smooth and elastic dough. Form the dough into a ball and let it rest for about 30 minutes covered with a damp cloth. Roll out the dough into a very thin sheet on a floured surface. Spread the lard (or butter) evenly over the sheet, then roll the.

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Divide dough into 8 balls. Cover and let rest in the refrigerator for 30 minutes. Prepare the filling: Scrape seeds from the vanilla pod. Cut the candied orange into 1/8" cubes. Bring milk to a boil with 3 tsp. butter and vanilla bean seeds. Add semolina and cook, stirring until the cream pulls away from the edges (around 10 minutes)'. Let cool.

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Preheat oven to 375°F. Bring out the pastry roll and cut them into 1 cm-thick pieces. Use your fingers, greased with lard or butter, to make an impression on the center to create a cone shape. Get the filling and scoop a spoonful into the hollow and press the edges of the pastry together to lock.

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Wrap in plastic wrap and refrigerate for 1 hour to rest. 2. Roll out dough on a lightly floured work surface as thinly as possible (about 2mm thick), then fold into quarters. 3. Place a clean old sheet or tablecloth over a large central work surface, dust lightly with flour, then place dough on the cloth and unfold.