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….
these sounded delicious. i was also trying to get some ricotta cheese in CS but apparently this is not easily avail. wondering why.
So cute!
Your seashell pastry so well-made and beautiful! Loster tail is probably an easy name made up by non-Italian speakers in my town =). You know, I definitely can’t sound Sfogilatella right. My Italian baker also makes mini sfogliatella, very much like what you did, great job!
they look so gorgeous but I don’t think I’ll be able to make such complicated things. You know, I have a pasta machine that’s gathering dust in the cupboard
maybe I’ll drag it out one day and use it for to make these things
Very nice!! I don’t have Pasta machine but got two hands!;D
Dear Anh, The Pastry looks so good. I wish I could taste them. I simply love the way to take pics. can I ask what camera do you have? the layered flaky pics makes my mouth water.
You all astound me with your talent. These are just gorgeous, intricate, delicate, everything. I love learning so much from you all.
the bakery around the corner sells them. i find it so hard to resist everytime i walk past. i will give it a try now myself (isnt the martha baking-book just wonderful?). good job!
Hey Anh,
Anh, these are so delicate and beautiful!
look beautiful, very unusual too. If ever I was served something like this – my gf is not a big cook – I would be very impressed.
Wow! YOu have more patience than I’ll ever have, these look amazing!
Oooh, nice work! They look delightfully flaky and crunchy!
Oh my goodness, these look amazing! I have a soft spot for pastries.
All the more reason for me to get a pasta machine. I’m still trying to convince my boyfriend I *need* one. Oh I wish I could have a bite right now. 
Edith, hope you can find some good ricotta one day!
Oh, I always have a pasta machine but hardly use it.
Beautiful work! Last year, I visited Melbourne for 3-4 days and had exactly such pastry in an Italian cafe called Brunetti. Their stuff was so addictive, I ended up going there every single day which of course was not enough to sample everything…;-)
Eva, I went to Brunetti occasionally too. Thanks God I dun live near ther cafe otherwise I won’t be able to stop.
What a gorgeous pastry! Such beautiful photos and sounds delicious