Sfogliatella

[Joanbunting Profile]

I have only just discoveed these little beauties via and Italian event at Picard. These were frozen ready to bake and utterly delicious though not exactly low calorie.

I've discovered a recipe and plan to make my own fairly soon. Have to made them or are you like me an innocent until recently?

[Amyw Profile]

I had to google them. Are they filled with anything or just crisp pastries ?

[Joanbunting Profile]

They are filled with ricotta, orange zest and candied orange shreds.

[jeral Profile]

They sound delicious. Dunno about rolling out wafer thin pastry though without a pasta machine. I did read somewhere that rolling a small bit at a time (giving it welly) was easier than attempting to roll the whole blob so good luck. Oh, re cutting rolled-up pastry, I also read that using dental floss (like a cheese wire) was better than the squashing effect of a knife (however sharp).

Good luck. *Doggy bag ready here*

[Alexandria Profile]

Joan,

When I was in Matero, Basilicata, Sfogliatella, could be savoury and / or sweet.

They are quite delicious however, I have never baked them at home, though I do have an amazing recipe for them
from Matera.

Good luck with your Sfogliatella.

[Stokey Sue Profile]

Paul Hollywood did quite a bit about them on one of his City Bakes programmes, there seemed to be quite a lot of variations, it seems each town in Southern Italy had its own version

[Amyw Profile]

Ah that sounds lovely

[Alexandria Profile]

Joan,

The Matera, Basilicata, Sfogliata (savoury) I had was a multi layered savoury Anchovy Bread concoction filled with Anchovies, Evoo, Smoked Sweet Paprika, Salt,
Italian Evoo and chopped fresh Oregano Herb.

Sue is on target as each city, town and village has their own classic Sfoglitella or Sfogliata.


The dough:
2 Teaspoons dried active yeast
2 tblsps Evoo
1 cup OO flour
1 cup Semolina
1 Tsp Salt
3/4 cup warm water

The Napoli version is sweet and contains chocolate, creamed liquor, ricotta, hazelnuts & fruit ..

[Alexandria Profile]

Joan,

Oh yes, 1 cup measurements = 1 2 8 grams of flour and 1 2 8 grams of Semolina ..

The Water in Ml. = 1 7 7 ml. ( 3 / 4 cup ) ..

The bakery had written the recipe in cup measurement verses grams.

[karadekoolaid Profile]

I´ve just posted on a " Sicilian/ Southern Italy " board to ask for an authentic recipe. Await an avalanche.

(and any recipes which include " 1 roll of Jus-roll puff pastry" or " 1 packet of Bisquik Mix" will be sunk in the Meditteranean! )

[mark111757 Profile]

Courtesy of Wikipedia

31109c83faf2169f2b99974f7250c872.jpg (6.28 KiB) Viewed 7688 times

[Gillthepainter Profile Website]

You can achieve a fine roll out of dough, using one of those slender long rolling pins, for pastry use.
They're great.

And I'm confused.
It's a fine pastry recipes isn't it. Not yeast based?

Plus 2 teasp of dried yeast for 256g of flour is an awful lot!

Looking forward to that recipe input, Clive.
I'd like to have a go at these .....................

[Wic Profile]

They look wonderful. However, I’ve just been looking at videos of them being made and I think that, like such things as Kouign-Amman, they are treats I’d rather buy than make!

Not that that would be an easy task round these parts. I’ll just have to imagine them.

[Alexandria Profile]

Gill The Painter,

There are thousands of recipes both Savory and sweet ..

Some look more like breads (Matera, Basilicata) than pastries (Naples) ..

I did not write the recipe. The bakery in Matera, gave me their recipe ..
2 cups of flour are 256 grams of flour. 2 tsps. of yeast ? Could be an error on part
of the Baker when writing it down real quickly.

Or perhaps because it is a bread not
a pastry in Matera, Basilicata. I am no expert in baking ..

Some recipes are with yeast ( bread type ) ..

Savory or sweet they are quite amazingly lovely.

[Amyw Profile]

I think it is nice when posting a recipe to know if it is tried and tested , or from another source. I always like recipes that come personally recommended. What recipe are you trying Joan?

[Joanbunting Profile]

i have been looking at this one - it does seem a bit of a fuss though.
https://www.nonnabox.com/authentic-ital ... le-recipe/

As long as I can get them from Picard I'll stick with that

[jeral Profile]

Joanbunting, you could make our UK equivalent, a vanilla/custard slice (deepish) tray bake using puff pastry bottom and top but using a proper sfogilatella filling?

Gillthepainter, I've seen videos of those thin rolling pins where the baker rolls a dough ball out at fantastic speed (practise) into a perfect almost transparent circle, maybe for dosas(?). I'm sure getting one would be good as I find it hard to keep even a square square with a traditional pin, doh.

[Joanbunting Profile]

I do jeral and I also buy them from our fabulous local baker but, belive me, the are just not the same!

[karadekoolaid Profile]

Well I got some interesting replies last night. Including the stupid ones, like " Go to a Bakery"

This video simply had me glued to the screen. Wow - it had me glued to the screen with deep admirationhttps://www.youtube.com/watch?v=s47QQ1DSRxM&feature=youtu.be&fbclid=IwAR29Jf9JF-kcZQgzeB4jKD_t_7ew-etS0RHECu_nKjWN1Kw21eemZnLU0Es

I think I´ll take four days off and see how close I can get.

[Alexandria Profile]

Karakoolaide,

Phenomenal Video ..

Thanks for posting so everyone can enjoy these Napoletani
treasures.