Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/2 cup ice water
- 1/2 cup raisins
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- Powdered sugar for dusting
Special equipment needed:
- Rolling pin
- Pastry brush
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. In a large bowl, whisk together the flour and salt. Add the chilled butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
2. Gradually add the ice water, stirring with a fork until the dough comes together. Knead the dough on a lightly floured surface until smooth, then wrap it in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
4. In a small bowl, mix together the raisins, granulated sugar, and cinnamon.
5. On a lightly floured surface, roll out the chilled dough into a large rectangle about 1/8 inch thick. Brush the surface of the dough with water, then sprinkle the cinnamon-raisin mixture evenly over the dough.
6. Starting from the long side, roll the dough tightly into a log. Cut the log into 1-inch slices and place them on the prepared baking sheet, cut side up.
7. Bake the sfogliatelle for 25-30 minutes, or until golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. Dust the cooled sfogliatelle with powdered sugar before serving.
Time:
Preparation time: 45 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 sfogliatelle
Nutritional information:
Calories per serving: 210
Fat per serving: 10g
Carbohydrates per serving: 28g
Protein per serving: 3g
Substitutions for ingredients:
- You can use any dried fruit in place of raisins, such as chopped apricots or cranberries.
- You can use brown sugar instead of granulated sugar for a richer flavor.
Variations:
- You can add chopped nuts, such as almonds or walnuts, to the cinnamon-raisin mixture for extra crunch.
- You can add a teaspoon of vanilla extract to the dough for added flavor.
Tips and tricks:
- Make sure the butter is chilled before adding it to the flour mixture to ensure a flaky crust.
- Brushing the dough with water before adding the cinnamon-raisin mixture helps it stick better.
- If the dough becomes too soft while rolling it out, place it in the refrigerator for a few minutes to firm up.
Storage instructions:
Store the sfogliatelle in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the sfogliatelle in a preheated 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the sfogliatelle on a platter and dust with powdered sugar. Serve with coffee or tea.
Garnishes:
You can garnish the sfogliatelle with a sprinkle of cinnamon or a drizzle of honey.
Pairings:
Sfogliatelle pairs well with coffee or tea.
Suggested side dishes:
Sfogliatelle is a sweet pastry and can be enjoyed on its own.
Troubleshooting advice:
- If the dough is too dry, add a little more ice water.
- If the dough is too sticky, add a little more flour.
- If the sfogliatelle are not browning evenly, rotate the baking sheet halfway through baking.
Food safety advice:
Make sure to wash your hands and work surface thoroughly before preparing the dough. Store the sfogliatelle in an airtight container to prevent contamination.
Food history:
Sfogliatelle is a traditional Italian pastry that originated in Naples. It is known for its flaky layers and sweet filling.
Flavor profiles:
Cinnamon-raisin sfogliatelle has a sweet and spicy flavor with a hint of fruitiness from the raisins.
Serving suggestions:
Serve sfogliatelle as a sweet treat for breakfast or as a dessert after dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian
Taste: Sweet, Cinnamon, Raisin, Flaky, Cinnamon-Spiced, Raisin-Filled