Chocolate And Orange Sfogliatelle Recipe

Dave and I have just returned from the South of Italy and we sampled quite a few versions of sfogliatelle while we were there. I nearly made a savoury version for the simple snacking challenge but I chose not to as I thought I had enough on my plate already (both literally and figuratively speaking). So, when I saw that this month’s Daring Bakers challenge was to make sfogliatelle I was really excited. I knew exactly how they looked and how they tasted and all I had to do was figure out how to make them. We were also given a few mandatory Items: Sandie provided recipes for homemade ricotta cheese (so easy and so delicious), candied orange peel, sfogliatelle ricci and frolle dough. You must make the homemade cheese or the candied peel and at least one version of the sfogliatelle.

I chose to make my own candied peel as I cannot buy commercial peel as it is full of sugar. My first attempt at the sfogliatelle was an absolute disaster. I think this had to do with the extreme heat we experienced on Sunday. I was not quite sure if I would get the recipe done in time for the reveal due to the time constraints of working and the amount of time the dough needs in the fridge. I was so relieved when last night I managed to get three sfogliatelle made. They might need to have been a bit thinner, but Dave and I both recognized the texture as being spot on! These are not easy to make, but I am so glad that I have achieved this. I hope you all enjoy my recipe for chocolate and orange sfogliatelle.

Chocolate And Orange Sfogliatelle Recipe

Ingredients:

Method:

Place the flour, salt and water into a stand mixer and mix until combined

Knead in the bowl until a firm dough forms

Divide in two, and roll the dough out to 10mm thick rough rectangle on your worktop

Laminate through your pasta machine using the widest setting until smooth and it is the width of your pasta machine

Wrap each piece in cling film and leave to rest in the fridge for 2 hours

Cream the butter for at least 5 minutes, until soft and fluffy

Divide each piece of dough into 2 pieces

Dust one piece with flour and leave the others under a cloth

Pass each piece through the pasta machine starting from the widest setting and decreasing the roller settings until you get to the highest number

Place the strip of rolled out dough onto your worktop and using a spatula, spread a thin layer of butter onto the dough

Roll into a tight roll, smoothing and tightening the dough with each full turn

Leave the end unrolled to attach the next piece of dough onto

Repeat with the other pieces and overlap one end onto the rolled up piece and continue rolling

Once all the dough has been rolled, use your fingers to smooth out the air pockets as much as you can

Cover the entire roll in butter, wrap in cling film and leave to rest in the fridge for 2 hours

Preheat the oven to 200° Celsius

Line a baking sheet with baking paper

Remove the dough from the fridge and unwrap

Trim the ends so that they are even

Cut off 15mm slices

Take one slice and using your thumb, push out from the centre in one direction, rotating and pushing until the dough is thin and a cone shape starts to form

Shape into a cone, using your thumbs on the inside, and your fingers on the outside, without separating the layers, if possible

Place the confectioner’s custard mix into the cone, leaving the edge free

Lightly press the opening so it is closed, but not sealed

Place onto your baking tray and repeat with the remaining slices

Lightly brush the remaining butter over the pastry

Bake for 18 minutes

Remove from the oven and leave to cool on a wire rack

Cooks Notes:

To make the confectioner’s custard:

Mix 100g of dark chocolate into pastry cream

Finely chop 10g candied peel and measure out 100g of the confectioner’s custard and mix together

2.2

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Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com

Blog-checking lines: Sandie of the lovely blog, Crumbs of Love, was our November hostess. Sandie challenged us to make a traditional Italian dessert, along with its American version – Sfogliatelle (or better known in the US – lobster tails!) The flakey, 1000 layers of super thin dough, shaped into a horn and filled with a scrumptious filling. Così buono!

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About Tandy Sinclair

I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.