Cathy…. I adore sfogliatelle! Just got back from Brooklyn where I can get them easily. Alas haven’t found good ones here in L.A. area. I was looking for a recipe and found this one: http://www.epicurious.com/recipes/food/views/RICOTTA-FILLED-PASTRIES-104911. It does look quite labor intensive though and I would like to find one just using filo dough that you can buy in freezer section of market. I would love it if we could work on this endeavor together and find/develop a great recipe. Maybe Rose will take pity on us and help! LOL! Pat
I got a few recipes off the net. However, I did snag a copy of Nick Maglieri’s, Great Italian Desserts in like new conditon, signed by the author for $53. on half.com. There is another “like new” copy on there for $59. They go for over $100! Get it!!!!
I’ve been out of contact for a while. This is great! I’ll check out the sites. I’ve been looking for fine semolina flour to try the first recipe. Is that the same as durum flour? King Arthur has that, anyway. I’m still looking at Italian specialty shops.
The photo from Pat’s post is the type of sfogliatello(a,e?) that I’m after. I didn’t realize there were multiple kinds.
I finally tried the sfogliatelle recipe in Pat’s link. They were delicious, the real thing! I had a couple glitches with the recipe: the rolls of dough were smaller in circumference and length than described, and, perhaps as a result, accommodated only about half the filling in the recipe. Stretching all that dough took quite a while, too.
I was just talking with a friend today about these and decided to look for a recipe. I saw a comment here about using a pre-made pastry dough. Here is a link for a recipe I just found that I am going to try that gives you that option http://www.mangiabenepasta.com/sfogliatelle.html. I will hopefully get to try it soon and will let you all know how it goes!
Thanks, Rozanne, for this link!!! I’ve never heard of him, but as you all can probably tell by the fact I freely give my opinion about smiply EVERYTHING, I am Italian….. , so I’m always up for some new recipes in that direction.