Tag: original

Buchteln: the original step-by-step recipe – Gordon Ramsay’s version

buchteln recipe - Recipe by Tavolartegusto

THE Buchteln they are small brioches sweets Of leavened dough filled with jam typical of Austrian cuisine. Also very widespread in Trentino and in Tyrol. There particularity of this dessert is that the soft balls they rise and cook directly in a panjoining together in single block. Finally they are served hot, with a sprinkling of powdered sugar. A delight, from which it is said, would originate the Neapolitan savory Danubio which differs for its rustic filling of cured meats and cheeses!

buchteln recipe - Recipe by Tavolartegusto

If you want to prepare them at home too, I’ll leave you there Original recipe of the buchteln taken from mine manual of regional desserts. Accompanied by all the tips illustrated with step by step photos to have them super soft like clouds and from the filling creamy. According to tradition, apricot jam is used, of course you can add your favorite. Or a teaspoon of Nutella or a piece of chocolate for each ball. I find them perfect for both breakfast that for snack, excellent alternative to Brioche and Pangoccioli. Not only that, given their shape, which allows each diner to detach their portion with their hands; the buchteln are also ideal for a buffet and celebrations birthday, exactly like the sweet Danube! Try them soon and let me know in the comments.

Discover also:

Cinnamon rolls (very soft cinnamon-scented rolls)

Buchteln recipe


Preparation Cooking Total
45 minutes 25 minutes 1 hour and 10 minutes

Cost Kitchen Calories
Bass Austrian 344 Kcal


Quantity for 12 pieces

    • 400 g of manitoba flour
    • 12 g of fresh brewer’s yeast (or 1/2 sachet of dry yeast)
    • 140 ml of milk
    • 80 g of granulated sugar
    • 2 whole eggs
    • 50 g of butter + 1 melted spoon for brushing
    • grated peel of 1 lemon
    • seeds of a vanilla bean
    • 8 g of salt
    • 4-5 tablespoons of apricot jam (for filling)
    • icing sugar to finish



How to make buchteln

First of all, mix vanilla, lemon peel together with the soft butter in a bowl. Leave aside.

Then prepare a yeast that will help you to have softer brioches.

Take 100 ml of milk from the total and mix it with the yeast and 100 g of flour taken from the total.

Then let it double in volume and finally add the rest of the flour, milk and sugar.

You can proceed by kneading by hand or in a planetary mixer. Mix well then add the eggs one at a time, when the first is well absorbed add the second.

Finally add the flavored butter, mix well and only at the end add the salt. You should obtain a smooth dough:

buchteln dough - Recipe by Tavolartegusto

Then cover with cling film and leave to rise at 28° (oven off with light on) for 2 – 3 hours until it triples in volume:

leavened dough buchteln - Recipe by Tavolartegusto

At this point, turn the dough out onto a work surface, spread it out and roll it out to a thickness of 1 cm with a rolling pin without any type of flour.

Then, using a 7cm pastry cutter, cut out some circles:

how to make buchteln - Recipe by Tavolartegusto

Fill each circle with a teaspoon of jam and then pinch the disc towards the center to close.

Then turn it over and roll it, making the surface of the ball smooth:

buchteln training - Recipe by Tavolartegusto

Once you have made all the balls, place them in a buttered 30 x 20 pan, at a distance of a few millimetres.

arrange the buchteln in the pan - Recipe by Tavolartegusto

Finally, let them rise in the pan for about 40 minutes, until they stick together.

Then brush the surface with cold melted butter:

Ready-to-bake leavened buns - Recipe by Tavolartegusto

Then cook in a very hot static oven at 180° for about 25 minutes until golden.

Remove from the oven and let cool a little. Dust yours Buchteln with icing sugar

Buchteln soft sweets - Recipe by Tavolartegusto

Here they are ready to serve, super soft Buchteln

Buchteln Recipe - Recipe by Tavolartegusto


Once cooled (1 hour after cooking), place immediately in plastic food bags, this step is very important to preserve softness for 3 days

If you love this type of preparation, discover the collection of all my leavened desserts

Neapolitan pasta omelette, the original recipe! – Gordon Ramsay’s version

Neapolitan pasta omelette - Recipe by Tavolartegusto

There Pasta omelette it’s a appetizers tasty symbol of Neapolitan street food, a must in every Neapolitan fry shop! From do not confuse with the recovered homemade pasta omelette! The Pasta’s omelettes I am small medallions single portion from crust golden batter that enclose a mess creamy of bucatini And bechamel enriched with peas And dried ham! I don’t know if you can imagine the extreme goodness! that we in Naples have the habit of enjoying hot and smoking, while we walk through the alleys of the city! A bit like the Sicilians with Arancini! If you want to know how to make them at home as good as in the rotisserie read carefully!

Neapolitan pasta omelette - Recipe by Tavolartegusto

For the preparation I relied on Original recipe from the classic Neapolitan pasta omelette given to me by my pizza chef and rotisserie friend Except Good, also supplier of the beloved Parigina. He doesn’t make a single mistake! and believe me they are too very easy to realize! The secret to have them perfect both in shape and flavor and the cooling in the fridge of the pan from which to cut the discs with a pastry cup circle. Finally they dip in the batter and they fry in plenty of oil where they become creamy again! alternatively you can also make baked pasta omelettes, for a lighter version, but it’s a different thing. Perfect to serve as aperitif finger food. being very good even coldthey lend themselves very well to being transported on trips out of town and for Easter Monday picnic together with the inevitable Casatiello and the delicious rustic Babà. I also love them to enrich myself Savory buffets ! Try them soon!

Discover also:

The salted Danubio (the typical Neapolitan recipe from the best takeaways!)

Pasta omelette recipe


Preparation Cooking Total
25 minutes 15 minutes 45 minutes

Cost Kitchen Calories
Bass Italian 413 Kcal


Quantity for 8 – 10 pieces of 7 cm

    For the mess:

    • 250g of bucatini
    • 400 g of Bechamel
    • 50g of frozen peas
    • 100 g of diced cooked ham
    • 200 g of provola

    For the batter:

    • 200 g of 00 flour
    • 270 g of water
    • salt
    • pepper



How to make pasta omelettes

First of all, blanch the bucatini, particularly al dente, in plenty of water and salt and in the meantime also blanch the peas for a few minutes.

As soon as they are ready, season the bucatini with the béchamel, the peas, diced cooked ham and small pieces of provola:

how to make pasta omelettes - Recipe by Tavolartegusto

Then place the bucatini nice and compact on a baking tray, they must be at least 2 cm thick and flatten.

Cover with cling film and leave 1 or more in the fridge so that they become a single block

Finally, using a 6 – 7 cm pastry cutter, cut out many circles:

how to make omelettes - Recipe by Tavolartegusto

Don’t throw them away scraps that are left overmix them with 1 teaspoon of water and make a pasta omelette, to recover waste!

Once you have made all the pasta omelettes you can prepare the batter of water, flour, salt and pepper

Then dip each omelette in the batter several times so that they are perfectly wrapped and coated with thickness:

batter to make pasta omelette - Recipe by Tavolartegusto

Finally fry gradually in boiling oil until golden brown on all sides. It will take a couple of minutes

Be careful, the frying must be golden and light, not dark or browned. Continue until the ingredients are used up.

If you want to make baked pasta omelettes, once battered, place them on a baking tray lined with baking paper and cook in a preheated static oven at 180° for about 15 minutes, then turn and leave to toast on the highest level for another 3 minutes. – 4 minutes.

Here’s yours ready Pasta omelette Neapolitan

pasta omelette - Recipe by Tavolartegusto


At room temperature for 1 maximum 2 days.

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 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


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


    • 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:


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.


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


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

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