Sfogliatelle

[wrestlingguy]

I'm not generally a big fan of Italian pastries, but since I was a kid, I've always loved the sfogliatelle. I remember getting up really early with my grandfather to make the ride to Newark, NJ to his favorite bakeries to buy bread and such, and the ride home was always my favorite, as he'd by me one of these little suckers to eat on the way!

Who else enjoys these?

From mangiabenepasta.com:

Sfogliatelle means many leaves or layers and this crisp pastry's texture resembles leaves stacked on each other. Sfogliatelle look like seashells when baked. Some people also call them 'lobster tails' for their resemblance to the same. The characteristic ridges form as the layers of dough separate during baking.

The pastries are filled with a sweetened ricotta cream, semolina, and cinnamon mixture. Lemon zest or candied orange bits are also sometimes added. We are providing you with a recipe for sfogliatelle pastry dough but you can substitute purchased puff pastry dough. The recipe also calls for using lard, which gives a flakier consistency, but you may wish to use margarine in its place. Making sfogliatelle is a time-consuming process

 

[D_A_Bunny]

 

[SoVerySoft]

 

[tonynyc]

 

[Tooz]

 

[tonynyc]

 

[steely]

 

[bigsexy920]

 

[D_A_Bunny]

 

[Lonewulf]

 

[Tooz]

 

[Jigen]

 

[manoflight]

 

[moore2me]

 

[amoleragazzegrosse]