gather the goods
Yield: 15-20 mini sfogliatella
Total Time: 12+ hours
500g Manitoba flour
150g pork fat
1. Melt honey with water.
2. Melt salt with other half of water.
3. Mix in the mixer with a dough hook for at least 10 minutes at low speed.
4. Make a ball and grease with lard. Wrap in plastic and let rest for 30 minutes.
***best result is to let rest for 12 hours.
5. Roll dough through a pasta machine or sheeter.
6. Continue rolling the dough until very thin an long. Should almost be see through and fragile.
7. Once it gets too long to hold, roll onto a rolling pin. Do not place the rolling pin on the table as it will seal the layers together.
***best is to use a rolling pin with a rolling body.
8. Hold the rolling pin with dough between on two stands.
9. Brush melted pork fat on the first layer and start rolling up the end. Pull, stretch, and tug under the dough as you roll.
10. Pull, stretch, and tug under the dough as you roll.
11. Make a log 25 cm long and 6 cm wide.
150 gr semolino (semola)
400 ml milk
15 gr butter
pinch of salt
250 gr sugar
1 orange, zested
½ tsp cinnamon
1 tsp vanilla
millefiori water; few drops
100 gr small brunoise of candied orange and citrus
1. Boil milk, butter, and salt. Add semolino in a slow stream. Cool down and put in the mixer.
2. Add egg and mix. Then add all ingredients to combine. Let cool.
3. Cut the dough into 1 cm thick slices, flatten by hand and cool down again.
4. Make the shape of a bell and fill each one with the semolina filling.
5. Place on a sheet tray lined with parchment paper and bake in pre- heated oven for about 7 minutes at 200 C. Then rotate pastry and lower the oven temp and continue baking at 170 C for about 15 minutes. Should be golden brown on the bottom and top.
Recipe adapted from Chef Odette Fada