Sfogliatelle, 12.01.18
I had a wonderful time learning about the art of sfogliatelle during the latest bake date adventure. Renato said these were his favorite dessert, after being introduced to them in Italy, and I happened to have recently watched the episode where these make an appearance. Most fortunately, Odile has 14 uninterrupted feet of countertop, so the three of us collaborated on these deceptive little lobster tails on a sunny December afternoon.
I was amazed by how easy the dough was to work it, but was still super anxious during the stretching and rolling phase. We all agreed the primary filling (ricotta and candied orange peel) was a better consistency for filling than the GBBO one (which added candied ginger and chocolate), so next time, I might add those ingredients to the former recipe instead of using the more liquid variant. Here’s to more “Cafe Mondilato” bakes in the future!
Lamination / formation technique / primary filling via Joe Pastry, additional filling via Great British Bake Off | All photos by Odile
