Sfogliatella

Name: Sfogliatella
Ingredients: Dough; 1 3/4 lbs bread flour; vegetable oil; Filling; 1 lb semolina flour; 1 teaspoon cinnamon oil; 15 eggs; 1 1/4 lbs ricotta cheese; 3/4 lb custard cream; 1/2 lb sugar

10 ingredients

1 steps

Ingredients

Dough
1 3/4 lbs bread flour
vegetable oil
Filling
1 lb semolina flour
1 teaspoon cinnamon oil
15 eggs
1 1/4 lbs ricotta cheese
3/4 lb custard cream
1/2 lb sugar

Directions

1

["For the dough:", "Mix the bread flour and 1 cup water in the mixing bowl of a stand mixer with a hook attachment until firm. Take the dough out of the bowl, completely wrap in plastic wrap and let rest for 1 hour.", "Press the dough as thin as possible with a rolling pin. Apply oil to the surfaces and roll the dough into a salami-shaped roll about 3 inches thick. When done, wrap in plastic wrap and keep in the refrigerator overnight.", "For the filling:", "Put 4 cups water in a pot and bring to a boil. Add the semolina and mix until thoroughly firm and cooked. When the semolina is cool, put in the mixing bowl of a stand mixer and add the cinnamon oil. Mix at speed 2 and add the eggs one at a time. Add the ricotta and custard cream and mix thoroughly. Add the sugar, little by little while mixing thoroughly. If mixture is still extremely firm, add a couple more eggs.", "To assemble:", "Preheat the oven to 400 degrees F.", "Cut the \"salami roll\"" into 1/4-inch discs. Each disc should be smoothed out between your palms. Using an ice cream scooper