Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, sfogliatelle. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Sfogliatelle is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Sfogliatelle is something that I’ve loved my entire life. They’re fine and they look wonderful.

Here we present the authentic Italian sfogliatelle recipe. This delicious pastry is one of the most famous of the pasticceria Napoletana, very delicious. Salvatore Elefante's traditional sfogliatelle recipe has the characteristic many-layered seashell shape of the classic Neapolitan pastry, along with the rich semolina and ricotta filling. Outside Italy, sfogliatelle, riccia and frolla in particular, are more famous in the countries where Italian immigrants arrived: Germany and other parts of Europe, South America, Australia and the United.

To get started with this particular recipe, we must first prepare a few components. You can cook sfogliatelle using 9 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Sfogliatelle:

1. Get 1 lb Frozen puff pastry dough (use only 1 of the 2 sheets for a dozen; both sheets for 24).
2. Make ready 1/4 cup Shortening, melted
3. Make ready 1 cup Milk
4. Take 1/4 cup Semolina flour
5. Take 1 cup Ricotta cheese
6. Take 1/3 cup Sugar
7. Make ready 1 tsp Cinnamon
8. Make ready 1 Egg, whisked
9. Prepare 1 Powdered sugar, for dusting

Paper thin layers of pastry dough are shaped and filled with a delicious ricotta mixture which is often flavoured with orange & cinnamon. The Italian classic cheese pastry filled and delicately flavored inside, crisp and crunchy outside. You have probably heard this pastry mentioned on The Sopranos. (Italian pronunciation: [sfɔʎaˈtɛlːɛ], singular: sfogliatella) are shell or cone shaped filled pastries native to Italian cuisine. Sfogliatelle means many leaves/layers, the pastry's texture.

Instructions to make Sfogliatelle:

1. Preheat oven to 425°F.
2. Place milk in a sauce pan and bring to a boil over medium heat. Slowly add semolina flour, stirring constantly. Simmer and stir for about 3 minutes until smooth. Remove from burner, place in a bowl and let cool for five minutes.
3. To the milk/semolina mixture, add ricotta cheese, sugar, raw egg and cinnamon and mix well. Set aside.
4. Place defrosted puff pastry sheet on a lightly floured surface and roll until it's very thin, about 12 x 18* rectangular.
5. Brush the melted shortening onto the dough and, starting with the short end, roll up the dough like a jelly roll. Cut 1 inch wide pieces. You should get about 12 pieces that resemble pinwheels.
6. Place a pinwheel into The palm of your hand and press the center down with your thumb and pull up with your fingers to make a funnel with a wide opening on one side.
7. Fill each sfogliatelle with as much ricotta filling as you can and seal up the opening by pinching it closed. It should be shaped like a seashell. Place on a baking pan covered with parchment paper or lightly greased, one inch apart.
8. Bake in a 425° oven for about 15 minutes, or until the pastry turns a light golden color.
9. Remove from oven and let cool for about five minutes. Remove to wire rack and cool completely. Dust them with powdered sugar and they are ready to eat. Buon appetito!
10. Ready to serve and ENJOY!

You have probably heard this pastry mentioned on The Sopranos. (Italian pronunciation: [sfɔʎaˈtɛlːɛ], singular: sfogliatella) are shell or cone shaped filled pastries native to Italian cuisine. Sfogliatelle means many leaves/layers, the pastry's texture. This Sfogliatelle recipe is made of many, thin layers of dough that bake up delicately crisp and encases a creamy filling made with ricotta and semolina flour. Sfogliatelle's filling is not one of a kind, since it can Now we get to the part about sfogliatelle. The video is a creation of Chef Mimmo.

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