"Chocolate And Orange Sfogliatelle"
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Chocolate And Orange Sfogliatelle


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


  • 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


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