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On Sat, 10 Sep 2005 19:56:44 GMT, (Curly
Sue) wrote:
<snip>
>Good bakeries have the skill, the time, and the equipment to do
>things beyond what most of us can do easily. I've seen recipes for
>sfogliatelle, but I don't know anyone who makes them. Very
>labor-intensive.
<snip>
Yahbut, one of the reasons I cook is b/c I *like* to cook, and just
creating something interesting is worth it even though I may only make
it once in a blue moon. I may be able to buy it, in this case at a
bakery, but just working through a unique recipe is fun for me. And I
just *love* it when someone exclaims, "You *made* this???" Yeah, I
made it. Because I can :-)
@@@@@ Now You're Cooking! Export Format
Sfogliatelle
desserts
1 1 -pound package frozen puff pastry
4 tablespoons butter, melted
confectioners' sugar
cinnamon
parchment paper, optional
filling:
1 cup milk
1/4 cup semolina flour
1 cup whole milk ricotta cheese; well drained
1 large egg, beaten
1/4 cup sugar
1 tablespoon grated lemon zest
Defrost puff pastry according to package directions.
To make the filling:
In a saucepan, bring the milk to a boil over medium high heat. Add the
semolina flour in a thin, steady stream, stirring constantly with a
wooden spoon until mixture is smooth and thick, about 3 to 4 minutes.
Transfer to a bowl and let cool 5 minutes. Add the cheese, egg, sugar
and lemon zest to the mixture and beat well. Set aside. Preheat oven
to 425 degrees. Line 2 cookie sheets with parchment paper.
Roll 1 sheet of pastry out to a 16-by-22-inch rectangle on a floured
and preferably cold surface (marble slab works well). Starting at a
short end, brush one third of the sheet with the melted butter and
begin rolling the pastry sheet tightly like a jelly roll; brush the
remaining two thirds of the sheet with butter and roll up. Cut the
roll into 2-inch-thick slices. Form each piece into a small seashell
shape by pushing your thumbs against the center of the piece and
spreading it out. Fill each shell with about 2 tablespoons filling.
Bake for 15 minutes or until golden brown. Cool on cookie sheet for
about 2 minutes, then transfer to racks to cool completely. To serve,
sprinkle with powdered sugar and sprinkle a line of cinnamon down
center of each Sfogliatelle.
Yield: makes about 16.
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."
-- Duncan Hines
To reply, replace "spaminator" with "cox"
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