Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/2 cup cold water
- 1/4 cup granulated sugar
- 1/2 cup almond paste, grated
- 1/2 cup sweetened shredded coconut
- 1/4 cup honey
- 1/4 cup milk
- 1 egg, beaten
- Powdered sugar for dusting
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
2. Add the cold water to the flour mixture and stir until a dough forms. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic.
3. Divide the dough into 4 equal portions and wrap each in plastic wrap. Chill in the refrigerator for at least 30 minutes.
4. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. In a separate mixing bowl, combine the grated almond paste, shredded coconut, granulated sugar, honey, and milk. Mix well.
6. Roll out one of the chilled dough portions on a floured surface into a thin sheet. Cut the sheet into 4-inch circles using a cookie cutter or a glass.
7. Place a tablespoon of the almond-coconut mixture onto the center of each circle. Fold the circle in half and press the edges together to seal.
8. Place the filled sfogliatella on the prepared baking sheet and brush with beaten egg.
9. Bake for 20-25 minutes or until golden brown.
10. Remove from the oven and let cool for 5 minutes before dusting with powdered sugar.
Time:
Preparation time: 45 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 16 sfogliatella
Nutritional information:
Calories per serving: 223
Total fat: 11g
Saturated fat: 6g
Cholesterol: 34mg
Sodium: 11mg
Total carbohydrates: 28g
Dietary fiber: 1g
Sugar: 15g
Protein: 3g
Substitutions for ingredients:
- Almond paste can be substituted with marzipan or ground almonds.
- Sweetened shredded coconut can be substituted with unsweetened shredded coconut or flaked coconut.
- Honey can be substituted with corn syrup or agave nectar.
Variations:
- Add chopped dried fruit, such as apricots or figs, to the almond-coconut mixture.
- Substitute the almond-coconut mixture with a chocolate-hazelnut spread for a different flavor.
- Add a teaspoon of cinnamon or cardamom to the dough for a spiced version.
Tips and tricks:
- Make sure the butter is chilled before adding it to the flour to ensure a flaky texture.
- Don't overfill the sfogliatella or they may burst open during baking.
- Dust the sfogliatella with powdered sugar while they are still warm for a better coating.
Storage instructions:
Store the sfogliatella in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the sfogliatella in a 350°F (175°C) oven for 5-7 minutes before serving.
Presentation ideas:
Arrange the sfogliatella on a platter and dust with powdered sugar. Serve with a cup of espresso or cappuccino.
Garnishes:
Sprinkle chopped almonds or shredded coconut on top of the powdered sugar for added texture.
Pairings:
Serve the sfogliatella with a glass of sweet dessert wine, such as Moscato or Vin Santo.
Suggested side dishes:
The sfogliatella can be served as a dessert on its own or with a side of fresh fruit, such as sliced strawberries or raspberries.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes workable.
- If the sfogliatella burst open during baking, try sealing the edges more tightly or reducing the amount of filling.
Food safety advice:
Make sure to wash your hands and all surfaces thoroughly before and after handling raw dough.
Food history:
Sfogliatella is a traditional Italian pastry that originated in Naples. It is known for its flaky layers and sweet filling, which can vary from region to region.
Flavor profiles:
The coconut and almond filling in this sfogliatella recipe provides a sweet and nutty flavor, while the flaky pastry adds a buttery and crisp texture.
Serving suggestions:
Serve the sfogliatella as a sweet treat after a meal or as a snack with coffee or tea.
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Region: Italian