Tag: onions — yellow

Neapolitan curly puff pastry (the original recipe!) Tavolartegusto – Gordon Ramsay’s version

Sfogliatelle - Neapolitan curly Sfogliatelle - Recipe by Tavolartegusto


The Sfogliatelle Ricce (That us in Naples let’s call ‘la puff pastry‘) I am the sweet symbol of the city. Among the most typical from the traditional Neapolitan pastry! What in all the bars Neapolitans, they immediately recognize each other: shell shape triangular, composed of a peeled ribbed shell based on flour and lard with a filled with ricotta and candied fruit very fragrant which resembles that of the Neapolitan Pastiera, but is more compact because there is semolina instead of wheat! A goodness indescribable that it crackles at the bite ! Whose origins date back to 1600 when the nuns of Santa Rosa convent, they made some sweets almost by chance with some leftover semolina pasta! The success was immediate, so much so that, in 1800 the pastry chef Pasquale Pintauro neither revised the form giving life to aother version or the Sfogliatelle Frolle, different from the classics, albeit delicious! Self you too you want make at home the real ones Neapolitan Sfogliatelle all you have to do is follow this detailed guide with all steps photographed And there will be applause!

Sfogliatelle - Neapolitan curly Sfogliatelle - Recipe by Tavolartegusto

After one careful study and various experimentstoday I give you the Original recipe how to make Sfogliatelle! Accompanied by all Secrets of pastry chef friendswho they worked for Gambrinus coffee And Scaturchio. Compare yourself with my faithful manual Neapolitan pastry shop which I consulted for preparations such as Baba and Struffoli. To which I added everything I’ve learned trying and trying again to do them! It’s about a laborious preparation I’m telling you, you’re going to need some time And patience. The secret it’s all in the training of very long roll from which to slice the pieces to obtain the crispy shell to which you then add the filling! Believe me, la satisfaction to realize yourselves’in sfugliatèlla‘ will repay you for every wait! Perfect like dessert at the end of the meal to be served Sunday with family, or between friends which then, given the long lunches of Neapolitans, immediately become a break snack afternoon! Or to enjoy for lunch breakfast accompanied by a beautiful Cup of coffee!

Discover also:

Caprese cake (the original recipe to make it at home with a dark heart)

Sfogliatelle recipe

PREPARATION TIMES




Preparation Cooking Total
1 hour (+ 1 night rest in the fridge) 20 minutes 1 hour and 20 minutes

Cost Kitchen Calories
Bass Italian 245 Kcal

There are AFFILIATE LINKS in the recipe

Ingredients





Quantity for 8 pieces

    Dough :

    • 250 g of manitoba flour
    • 200g of water
    • 1 pinch of salt
    • Approximately 150g of lard for processing and flaking

    Stuffed:

    • 200 g of milk
    • 100 g of semolina
    • 200 g of sheep’s ricotta
    • 1 egg yolk
    • 125 g of sugar
    • 1 tablespoon high quality candied orange peel
    • 1 teaspoon candied citron
    • a level teaspoon of wildflower flavouring
    • a pinch of cinnamon

    To serve:


Equipment

Sfogliatella ingredients: notes and variations

Can I use butter instead of lard?

No. The dough for the real curly Sfogliatella must be made with lard otherwise the classic crunchy millerighe will not appear on the surface. The butter gives a flaky surface, similar to puff pastry although golden and thin it’s not crunchy. So if you use it, know that you will not have the result you see in the photo!

Which ricotta to use

Neapolitan tradition dictates that the sheep’s ricotta, tasty, enveloping pasty, perfect for a full-bodied filling, in fact it is the one that is also used for pastiera. If you can’t find it, that’s fine too buffalo ricotta, also very tasty. However, avoid the packaged one, because it has a mediocre taste.

The importance of candied fruit

These give moisture to the filling making it soft and meltable. Please don’t buy the plastic-coated supermarket ones, but the pastry shop ones. Or, better yet, make the candied orange peel yourself, believe me it’s amazing and very easy! Alternatively, if you really don’t like candied fruit, you can replace the citron with whole orange candied.

Right aromas

If you don’t find the millefiori aroma you can add a teaspoon of honey to the filling, but the scent changes, the typical scent of Neapolitan puffs is the fruity scent of flowers.

Method

How to make Neapolitan curly puff pastry

Tips for organizing processing times

Sfogliatelle cannot be made for just one day, the dough needs rest. My advice is to prepare the shell and filling the day before and organize yourself the following day with the formation of the curly puff pastries and the cooking.

Day 1

First of all, make the dough for the shell.

Pour the flour, water and salt into a bowl and mix vigorously. The dough will seem hard and grainy, that’s how it is, don’t worry. Continue kneading until it forms a ball, grease it lightly with a drizzle of lard and leave it to rest on a cloth for half an hour.

Then take the dough again, work it again, although it seems very hard, don’t worry, press with strength and energy, it will slowly soften

If the puff pastry dough is too hard, grease your hands a little with lard and continue working to make it workable and more malleable.

Finally, form a ball and leave in the fridge wrapped in cling film:

curly puff pastry dough - Recipe by Tavolartegusto

Then let it rest for 2 – 3 hours in the fridge.

Filling for puff pastry

First of all, insert a semolina pan and slowly pour in the milk, stirring with a hand whisk and place on the heat. You should obtain a dense and pasty mixture. Let it cool completely.

Separately, drain the ricotta, if it is too moist, squeeze it with a cloth.

Then mix it with the sugar, the pinch of cinnamon, the semolina mixture and at this point add the wildflower aroma

Be careful that the wildflower aroma can have different intensities depending on the type, you can find my suggestion in the ingredients, but if you don’t find it, add very little at a time! and taste, before adding more, in order to calibrate the taste well. Otherwise you risk ruining the flavor.

Then add the egg yolk, mixing well and finally the candied orange:

puff pastry filling - Recipe by Tavolartegusto

Finally, cover with cling film and leave to rest in the fridge.

When the resting time for the puff pastry dough has elapsed, take it out of the fridge and leave at room temperature for half an hour.

How to obtain the very long roll for curly puff pastry

First of all, proceed to roll out your dough with a rolling pin until it forms a short rectangle of maximum 15 cm:

how to make curly puff pastry dough - Recipe by Tavolartegusto

My advice is to use a pasta machine otherwise it will take hours of work. If you don’t have the tool available, arm yourself with patience, but above all precision, to create a rectangle that remains approximately 15 cm in size for the short side and several meters for the long side of 1 mm thickness.

as you stretch the dough it must be compact, non-sticky, smooth, first start from a large thickness on the pasta machine, then medium thickness

When the rectangle becomes too long, roll it up on a rolling pin and gradually unroll it in the pasta machine to thin it, until it reaches 1 mm thickness:

roll of dough for curly puff pastry - Recipe by Tavolartegusto

Then, once the very long and thin pastry has been obtained, the typical ‘sfoliatura’ must be carried out to obtain the millerighe of the classic curly puff pastry.

At this point, unroll a part of the dough, widen it slightly laterally as you unroll it and brush it with soft lard at room temperature. As you brush the first piece, roll it up on itself:

how to flake the curly puff pastry dough - Recipe by Tavolartegustoproceed in this way: unrolling a piece of dough, brushing with lard and rolling until you obtain the classic very long roll:

very long roll dough curly puff pastry - Recipe by Tavolartegusto

At this point, grease it well with lard, wrap it in cling film and leave to rest in the fridge overnight.

Day 2

Make the shell shape of the Neapolitan Sfogliatelle by hand

First of all, place the filling in a piping bag.

Then take the roll of dough again and if you see that the central part is much wider than the two edges, squeeze it a little with your hands to make it uniform.

Then, cut 1cm slices with a sharp knife. This is what pastry chefs call ‘the cap’ of the curly puff pastry

My advice is to cut the extreme triangles to make mini puff pastries, so that you end up with slices that are all more or less the same thickness:

give shape to the curly puff pastries - Recipe by Tavolartegusto

Then grease your hands very well with lard

This step is essential because your hands must slide over the dough.

Then grease each disc by rubbing it well between your palms to thin it.

Finally, with your thumbs, push the central point of your disc outwards, and gradually thin the disc to create the classic triangular shell, empty inside, ready to accommodate the filling.

Then fill each shell with the filling to the brim, it must be very swollen and finally close it by sealing the flaps:

how to give the puff pastry a shell shape - Recipe by Tavolartegusto

As you make them, place them on a baking tray lined with baking paper:

cooking curly puff pastries - Recipe by Tavolartegusto

and cook in a preheated static oven at 180° for about 20 minutes in the central part. If you are using a fan oven, set it to 160° and respect the cooking times indicated!

Once cooked, remove from the oven and leave to cool before sprinkling with icing sugar.

Here’s the real thing Browse it

Sfogliatella - Recipe by Tavolartegusto

Neapolitan curly puff pastry

Neapolitan curly puff pastries - Recipe by Tavolartegusto

storage

You can store at room temperature for 3 – 4 days. If you keep them in the fridge, the filling will harden slightly, so take care to leave them at room temperature before serving.

If you love this type of dessert, also discover my collection of Pastry Recipes

Very clever Easter Colomba by Benedetta Rossi, the very quick recipe and the secret to making it super soft and delicious – Gordon Ramsay’s version

quick dove


quick dove

The Easter dove is about to arrive on our tables in all its forms and combinations. One of the most popular desserts of the period, which interested the greatest chefs. Everyone has them a version of it and has now become a valid antagonist of Christmas panettone. But even though the ones on the market are delicious, we are always lovers of them home cooking, the one made with the heart and above all with the genuine ingredients that we know well. Today we follow the recipe of Benedetta Rossi, that for this dessert we wanted to stay classic, but you can enrich the recipe as you prefer.

Easter dove

Ingredients x 6

  • eggs 3
  • 00 flour 350 g
  • sunflower seed oil 90 ml
  • milk 170 ml
  • sugar 170 g
  • lemon zest 1
  • orange peel 1
  • almond flavoring 1 vial
  • instant yeast for savory pies and pizza 15 g
  • almonds
  • granulated sugar

Preparation

The first thing to do to prepare the Easter dove is to separate the egg whites from the yolks into two different bowls. Whip the egg whites until stiff and set aside. Grated the orange and lemon zest and add them to the egg yolks together with the sugar and vanilla flavouring. Mix with an electric whisk, then add the oil and milk. When all liquids Once mixed, you can add the flour, a little at a time. For last the yeast. At this point you can decide whether to further enrich the dessert dough with other ingredients, such as candied fruit or chocolate chips, or leave it simple.

Also add the egg whites, mixing gently so as not to dismantle them. The dough of the dove is ready. Let’s pour it into the mould: in this period you can easily find the one suitable for the doves, the cook used the one to 750 grams. Otherwise, use a normal mold, even if the shape for this preparation is already half successful. Complete on the surface, distributing the granulated sugar and the almonds. Cook at 180 degrees for 40 minutes. Let it cool before serving. Your Easter dove ready. Enjoy your meal.

Read also: Rustic Colomba, to accompany the Easter appetizer. Soft and delicious

quick dove

navigate_before

navigate_next

Zeppoline di San Giuseppe, Leopoldo of Naples’ recipe, here’s where they should be put before frying them, much better – Gordon Ramsay’s version

zeppole san giuseppe


zeppole san giuseppe

The zeppole of San Giuseppe they are getting closer and closer. In reality we have already started eating them a while ago, but it is March 19th that brightens up the homes of all Neapolitans. They are prepared on the occasion of the saint’s day, which therefore coincides with Father’s Day. And they all love it, so there’s no better way to make them happy. Or yes, prepare them with your hands, homemade, which is always better. Today to cook them we will follow the recipe Leopold, one of the most famous and good pastry shops in the area. By following their advice we can’t go wrong.

Saint Joseph’s Zeppole

Ingredients x 25

  • water 1\2 l
  • butter 200 g
  • salt 10 g
  • flour 2 kg
  • eggs 800 g
  • milk 1\2 l
  • sugar 250 g
  • egg yolks 100 g
  • rice starch 75 g
  • 1\2 vanilla pod
  • 1\2 lemon zest
  • Cherries in Syrup

Preparation

The first thing to do to prepare the zeppole of San Giuseppe it’s the dough. In a saucepan, combine the water, butter and salt and bring to the boil. Then add the flour in rain and mix with a wooden spoon. Continue until the mixture comes away from the walls. Keep aside to cool. When it is lukewarm, add the beaten whole eggs and whisk until creamy very dense. Transfer to a pastry bag and form your zeppolines by forming many circles on a baking tray lined with baking paper. Put them in the oven at 200 degrees until you see them detach from the paper.

At this point fry them on both sides in plenty of boiling seed oil. They must be well golden. Drain them on absorbent paper to remove excess grease and leave to cool. Meanwhile, prepare the custard. In the pan, beat the egg yolks with the sugar. Add the vanilla and rice starch, continuing to mix everything with the whisk. Heat the milk with lemon zest. Pour the hot milk into the egg mixture, removing the zest, then return to the heat and always turn until the right density is reached. Transfer to a pastry bag and decorate the cakes. Complete with a black cherry in syrup on the surface. Your Saint Joseph’s Zeppole they are ready.

Read also: Zeppole di San Giuseppe, puffy and soft. The 5 tricks to make them perfect: “what do you add to frying oil”

zeppole san giuseppe

navigate_before

navigate_next

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close