Ingredients with Measurements:
- 1 package of puff pastry dough
- 1 cup of hazelnuts, finely chopped
- 1 cup of heavy cream
- 1/2 cup of sugar
- 1/4 cup of cornstarch
- 1/4 cup of water
- 1 egg, beaten
- Powdered sugar for dusting
Special Equipment Needed:
- Rolling pin
- Pastry brush
- Parchment paper
- Baking sheet
- Mixing bowls
- Whisk
- Saucepan
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a saucepan, whisk together the heavy cream, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the chopped hazelnuts. Set aside to cool.
3. Roll out the puff pastry dough on a lightly floured surface until it is about 1/8 inch thick.
4. Cut the dough into 4-inch squares.
5. Place a tablespoon of the hazelnut cream mixture in the center of each square.
6. Fold the dough over the filling, forming a triangle shape. Press the edges together to seal.
7. Brush the tops of the sfogliatelle with beaten egg.
8. Place the sfogliatelle on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown.
9. Remove from the oven and let cool for a few minutes before dusting with powdered sugar.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
Makes 12 sfogliatelle
Nutritional information:
Calories per serving: 250
Fat: 16g
Carbohydrates: 23g
Protein: 3g
Sodium: 60mg
Substitutions for ingredients:
- Almonds or walnuts can be substituted for hazelnuts.
- Half-and-half can be substituted for heavy cream.
- Arrowroot powder can be substituted for cornstarch.
Variations:
- Add a teaspoon of vanilla extract to the hazelnut cream mixture for extra flavor.
- Drizzle melted chocolate over the cooled sfogliatelle for a decadent touch.
Tips and Tricks:
- Be sure to seal the edges of the sfogliatelle well to prevent the filling from leaking out during baking.
- Use a sharp knife to cut the puff pastry dough to prevent it from tearing.
Storage Instructions:
Store the sfogliatelle in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
To reheat, place the sfogliatelle in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation Ideas:
Arrange the sfogliatelle on a platter and dust with powdered sugar. Serve with a cup of coffee or tea.
Garnishes:
Sprinkle chopped hazelnuts or chocolate shavings over the powdered sugar for added texture and flavor.
Pairings:
Serve the sfogliatelle with a glass of sweet dessert wine, such as Moscato or Port.
Suggested Side Dishes:
Serve the sfogliatelle as a dessert after a meal of pasta with tomato sauce and a green salad.
Troubleshooting Advice:
If the filling leaks out during baking, try sealing the edges of the sfogliatelle more tightly.
Food Safety Advice:
Be sure to store the sfogliatelle in an airtight container to prevent contamination.
Food History:
Sfogliatelle are a traditional Italian pastry that originated in Naples. They are known for their flaky, layered texture and are typically filled with ricotta cheese or pastry cream.
Flavor Profiles:
The hazelnut cream filling in this recipe adds a rich, nutty flavor to the buttery puff pastry dough.
Serving Suggestions:
Serve the sfogliatelle as a sweet treat after a meal, or as a special breakfast pastry.
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Region: Italian