photo by Food.com
- Ready In:
- 10hrs 45mins
- 1 3⁄4 lbs bread flour
- vegetable oil
- 1 lb semolina flour
- 1 teaspoon cinnamon oil
- 15 eggs
- 1 1⁄4 lbs ricotta cheese
- 3⁄4 lb custard cream
- 1⁄2 lb sugar
For the dough:
- Mix the bread flour and 1 cup water in the mixing bowl of a stand mixer with a hook attachment until firm. Take the dough out of the bowl, completely wrap in plastic wrap and let rest for 1 hour.
- Press the dough as thin as possible with a rolling pin. Apply oil to the surfaces and roll the dough into a salami-shaped roll about 3 inches thick. When done, wrap in plastic wrap and keep in the refrigerator overnight.
For the filling:
- Put 4 cups water in a pot and bring to a boil. Add the semolina and mix until thoroughly firm and cooked. When the semolina is cool, put in the mixing bowl of a stand mixer and add the cinnamon oil. Mix at speed 2 and add the eggs one at a time. Add the ricotta and custard cream and mix thoroughly. Add the sugar, little by little while mixing thoroughly. If mixture is still extremely firm, add a couple more eggs.
- Preheat the oven to 400 degrees F.
- Cut the "salami roll" into 1/4-inch discs. Each disc should be smoothed out between your palms. Using an ice cream scooper, fill the middle of the disc with filling and fold over into the shape of a clam shell. Put on a baking sheet and bake until golden brown and crispy, about 1 hour.
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I would give this recipe a minus ten (-10) stars if I could. Terrible recipe! If this recipe really came from "Modern Pastry" in the Little Italy/North end of Boston, I suppose that is why so many steps and components are missing! (They really did not want to share it with the public.) There are no ingredients or directions for making the 3/4 pound of custard cream required, and there is no mention of citron in the filling (which Modern Pastry's sfogliatella contain). The directions for rolling out and shaping the dough for the sfogliatelle are also sorely lacking! DO NOT waste your time or ingredients on this recipe. There are many other good, complete sfogliatelle recipes with much more explicit directions available online!
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