Recipe For Chocolate And Orange Sfogliatelle

Dave and I have just returned from the South of Italy and we sampled quite a few versions of sfogliatelle while we were there. I nearly made a savoury version for the simple snacking challenge but I chose not to as I thought I had enough on my plate already (both literally and figuratively speaking). So, when I saw that this month’s Daring Bakers challenge was to make sfogliatelle I was really excited. I knew exactly how they looked and how they tasted and all I had to do was figure out how to make them. We were also given a few mandatory Items: Sandie provided recipes for homemade ricotta cheese (so easy and so delicious), candied orange peel, sfogliatelle ricci and frolle dough. You must make the homemade cheese or the candied peel and at least one version of the sfogliatelle.

I chose to make my own candied peel as I cannot buy commercial peel as it is full of sugar. My first attempt at the sfogliatelle was an absolute disaster. I think this had to do with the extreme heat we experienced on Sunday. I was not quite sure if I would get the recipe done in time for the reveal due to the time constraints of working and the amount of time the dough needs in the fridge. I was so relieved when last night I managed to get three sfogliatelle made. They might need to have been a bit thinner, but Dave and I both recognized the texture as being spot on! These are not easy to make, but I am so glad that I have achieved this. I hope you all enjoy my recipe for chocolate and orange sfogliatelle.

Chocolate And Orange Sfogliatelle
Chocolate And Orange Sfogliatelle
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Chocolate And Orange Sfogliatelle

Ingredients

  • 210 g flour
  • 2.5 mls salt
  • 90 mls tap water
  • 50 g butter softened

Instructions

  • Place the flour, salt and water into a stand mixer and mix until combined
  • Knead in the bowl until a firm dough forms
  • Divide in two, and roll the dough out to 10mm thick rough rectangle on your worktop
  • Laminate through your pasta machine using the widest setting until smooth and it is the width of your pasta machine
  • Wrap each piece in cling film and leave to rest in the fridge for 2 hours
  • Cream the butter for at least 5 minutes, until soft and fluffy
  • Divide each piece of dough into 2 pieces
  • Dust one piece with flour and leave the others under a cloth
  • Pass each piece through the pasta machine starting from the widest setting and decreasing the roller settings until you get to the highest number
  • Place the strip of rolled out dough onto your worktop and using a spatula, spread a thin layer of butter onto the dough
  • Roll into a tight roll, smoothing and tightening the dough with each full turn
  • Leave the end unrolled to attach the next piece of dough onto
  • Repeat with the other pieces and overlap one end onto the rolled up piece and continue rolling
  • Once all the dough has been rolled, use your fingers to smooth out the air pockets as much as you can
  • Cover the entire roll in butter, wrap in cling film and leave to rest in the fridge for 2 hours
  • Preheat the oven to 200° Celsius
  • Line a baking sheet with baking paper
  • Remove the dough from the fridge and unwrap
  • Trim the ends so that they are even
  • Cut off 15mm slices
  • Take one slice and using your thumb, push out from the centre in one direction, rotating and pushing until the dough is thin and a cone shape starts to form
  • Shape into a cone, using your thumbs on the inside, and your fingers on the outside, without separating the layers, if possible
  • Place the confectioner’s custard mix into the cone, leaving the edge free
  • Lightly press the opening so it is closed, but not sealed
  • Place onto your baking tray and repeat with the remaining slices
  • Lightly brush the remaining butter over the pastry
  • Bake for 18 minutes
  • Remove from the oven and leave to cool on a wire rack

Notes

To make the confectioner’s custard:
Mix 100g of dark chocolate into pastry cream
Finely chop 10g candied peel and measure out 100g of the confectioner’s custard and mix together

Click on the links for conversions and notes.

Blog-checking lines: Sandie of the lovely blog, Crumbs of Love, was our November hostess. Sandie challenged us to make a traditional Italian dessert, along with its American version – Sfogliatelle (or better known in the US – lobster tails!) The flakey, 1000 layers of super thin dough, shaped into a horn and filled with a scrumptious filling. Così buono!

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36 thoughts on “Recipe For Chocolate And Orange Sfogliatelle

  1. Pingback: Chocolate And Orange Sfogliatelle Recipe | Wine...
  2. Tandy, this looks amazing. The recipe is so complex, I don’t think I’d even dare take this on. I don’t recall trying one of these lovely treats in Italy so now I shall have to go back! I love the idea of using your pasta machine to laminate dough, what a great idea. xx

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