Does anyone have a tried and true sfogliatelle recipe they would be willing to share?

Cathy

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

Hi, Pat-

I’m so excited to get a reply after all this time! The recipe you found looks promising. I’ve had trouble getting fine semolina flour lately, but this is added motivation.

I could believe that the way of making the pastry for the shells is lower stress than stretching strudel dough.

Yes, let’s investigate this!

Cathy

There is a recipe in Nick Malgieri’s “Great Italian Desserts,” (sadly out-of-print but perhaps your library has a copy you can borrow). A wonderful book. Haven’t tried that particular recipe, though.

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 LOVE N Malgieri - wish he’d do more tv appearances or shows.

Patricia, I’m sure are already aware of this, but just in case, here’s a link to Nick’s site

http://www.nickmalgieri.com/index.html

Barbara, What recipes have you tried from that book?  I ordered one and can’t wait to get it! 

I did see that site Rozanne.  Thank you.  It doesn’t have some of the recipes I want on it though but some great other ones. 

Cathy, let me know if you want any recipes….

Thanks for the link to that site Rozanne - I haven’t been to it before.  He has practically a whole cookbook’s worth of recipes listed on it .

cdurso - there’s a sfogliatelle recipe by Mario Batali here:
http://www.foodnetwork.com/recipes/mario-batali/traditional-neapolitan-pastry-horn-sfogliatelle-recipe/index.html

Wow-
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.

Cathy

Hi, folks-

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.

Cathy

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!

Rozanne - 28 August 2008 12:59 PM

...here’s a link to Nick’s site   http://www.nickmalgieri.com/index.html

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.