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 Now online (1)dariusgriffin ...and 147 guests Last 5 registered Oplandisks nothingstar N_loop yipe foxtrotromeo Browse members... |
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Now, lets discuss Sfogliatelle. Details can be found here . Any messages NOT related to this particular release will be deleted by the Moderators. Keep it clean! Please, report any abuses to the Moderators. |
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(too many "here" ) God these things make a nice breakfast. I'm such a wop. |
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Yeah I watched that shit on food channel last night.. good god! gimme! |
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that looks delicious please e-mail me one right now thansk |
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Sift flour and salt and turn into bowl. Cut in shortening with fingers to mealy consistency. Add enough water (approx. 1/2 c) to hold mixture together. Dough should be not too hard or too soft (similar to egg noodle dough). Knead well several minutes. Form into ball and refrigerate for 30 minutes to enable it to lose elasticity and roll out easily. Roll dough very thin on lightly floured board into rectangular pice measuring about 28 x 24 inches. Cut edges evenly, then cut into 4 pieces lengthwise, 28 x 6 inches. Using a brush, spread melted shortening generously and evenly over one strip, top with second strip and spread with shortening. Repeat with the third and fourth strips, separating each strip by a layer of shortening. Let shortening cool and set. Using great care, roll four strips together, as for jelly roll, starting from shorter end. Wrap in wax paper and refrigerate about 15 minutes. Remove. wax paper and cut ends evenly using a short thing knige. Cut roll into 12 1/2 inch pieces (For easier cutting, dip knife in flour before cutting dough). Slices will resemble narrow rolls of ribbon. Place on lightly floured board and sprinkle lightly with flour. Gently place rolling pin a center of slice and roll out from center toward left. Return rolling pin to center and roll out from center toward right. The slice, fromerly round, will be a larger and thinger oval shape. Gently roll again from center toward top with one stroke and from center toward bottom with one stroke. The oval should measure about 7 1/2 inches at its longest part. Placed prepared oval on lightly floured board, rolled side down. Proceed as above with the other pieces, arranging finished ovals on board, side by side. Preheat oven to 400 degrees. Drain ricotta through cheese cloth until quite dry. Place in bowl, stir in remaining ingredients and blend throroughly. Place a tablespoons or two of ricotta mixture on lower half of each oval, wet edges of dough with a little egg white and fold |
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over filling, bringing narrow edges together to form a shell-like shape. Press edges together tightly to seal in filling. Brush each shell with melted shortening. Bake about 15 minutes, then quickly brush more melted shortening over shells using light, gentle strokes. Close oven door quickly, lower heat to 350 and bake another 20 minutes. Brush once more with shortening. Pastries will puff up and have a beautiful golden color showing shell-like ribs or lines. Lower heat to 250 and bake another 5 to 10 minutes. Cool on rack. When cold, dust with confectioners sugar. this seems pretty easy to make. |
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haha, i know, right? We get them premade so all we have to do is bake them on 400degrees fro about 20 min or something. They taste like 500x better than they look. |
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