I first saw the scrumptious sfogliatella over at my friend Gattina´s blog. She did such an incredible job that I was totally speechless. The pastry looked beautiful and was described as having crunchy crust with creamy filling. Everything about it was irresistible and I knew I just had to try it one day.
And I finally made and tried it. It was a time-consuming job, but these pastries worth every single moment spent. The thin pastry layers were absolutely crunchy, and the filling was beautifully creamy and fragrant.
Sfogliatella was originated from 16th century in
The recipe I followed is from Martha Stewart´s Baking Handbook, a new addition to my fast growing cookbook collection. I halved the recipe and made mini versions of the pastries so I could eat two or three at once without feeling too much guilt. My mini pastries were about 1/3 to 1/2 of the size shown in the book or on Gattina´s blog…
As Gattina described, you need to roll the dough very thin using a pasta machine. For the filling, fresh ricotta and other ingredients are required. I have googled this recipe, which was quite similar to Martha´s. Remember rolling the dough is so much easier with a pasta machine….