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Sfogliatelle


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4

Ingredients

12 piece(s)

Dough

  • 500 g flour
  • 1 tsp salt
  • 175 g water, add more if required
  • 25 g honey
  • 100 g Butter, room tempreture

Filling

  • 450 g full cream milk
  • 100 g white sugar
  • 1 pinches salt
  • 150 g semolina flour
  • 500 g ricotta
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 pinches cinnamon
  • icing sugar, to decorate
  • 6
    4h 30min
    Preparation 4h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
5

Recipe's preparation

    Pastry
  1. In TM bowl, combine the flour and salt.
    Knead mode / 1 min Dough mode

    Add part water and honey, and mix to create a stiff dough.

    Gradually add remaining water via mc hole as dough is kneading.

    Knead mode / 4 mins Dough mode

    Place the dough crumble on the thermomat and form a ball.

    Wrap dough in thermomat and refrigerate for 30 minutes.

    After 30 minutes, split the dough into 4 pieces.

    Get one piece, then roll through a pasta machine.

    Roll using the widest setting, then fold in half and roll again.

    Do the same on each dough.

    Repeat this process until you create smooth sheets by gradually decreasing the width on each roll.

    When the sheet is at 1mm thick, lay it on the surface and apply a thin layer of lard or butter.

    Create thin sheets of the other doughs as well and roll them into similar thin layers.

    Roll up the first thin sheet to create a tight sausage shape.

    Next, wrap the next thin dough sheet around the original sausage shape pastry dough, layering up to create one large cylinder.

    Cover with cling wrap and chill for 1 to 2 hours for the pastry to firm up.
  2. Filling
  3. Place the milk, sugar, and salt TM bowl bring to a boil.

    TM6 - Kettle mode / 5mins or TM5/TM31 4min / Varoma / speed 2 / 8 minutes or until mixture starts to bubble out from under MC.

    Add the semolina flour until it thickens and becomes smooth.

    (TM6) Thicken mode
    or
    (TM5 / TM31) 5 min /80c /speed 4

    After it has cooled down, transfer to another bowl and set aside.

    Then, add the remaining ingredients to TM bowl to create a smooth, thick filling.

    (TM6) blend mode or (TM5 / TM31) 3 min / speed 3

    Set aside, preferably inside the fridge.

    Preheat oven to 200°c.

    Bring out the pastry roll and cut them into 1 cm-thick pieces.

    Use your fingers, greased with butter, to make an impression on the centre to create a cone shape.

    Get the filling and scoop a spoonful into the hollow and press the edges of the pastry together to lock.

    Repeat these for the rest, and line up all pastries on the tray.

    When you are done putting filling on all the dough pieces, bake the pastries for about 30 minutes.

    When done, allow to cool for only a couple of minutes before sprinkling them with icing sugar.

    Serve immediately, enjoy!

    #mixwithmia
10

Accessories you need

11

Tip

Baking Paper
Cling Wrap
Thermomat
Pasta Machine
Baking Trays
Knife
Spoon


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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