Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup cold water
- 1/4 tsp salt
- 1 cup Nutella
- 1/4 cup powdered sugar
Special equipment needed:
- Rolling pin
- Parchment paper
- Pastry brush
- Muffin tin
Step-by-step instructions:
1. In a large mixing bowl, combine flour and salt. Add in chilled and cubed butter and mix until the mixture resembles coarse crumbs.
2. Gradually add in cold water and mix until the dough comes together. Knead the dough for a few minutes until it becomes smooth.
3. Divide the dough into 4 equal parts and shape each part into a ball. Cover with plastic wrap and refrigerate for 30 minutes.
4. Preheat the oven to 375°F (190°C) and line a muffin tin with parchment paper.
5. Roll out one of the dough balls on a floured surface until it's thin and almost transparent. Cut the dough into a circle using a cookie cutter or a cup.
6. Spread a thin layer of Nutella on the dough circle, leaving a small border around the edges.
7. Starting from one end, roll the dough into a tight cylinder. Then, coil the cylinder into a snail shape and place it in one of the muffin cups.
8. Repeat steps 5-7 with the remaining dough balls.
9. Brush the tops of the sfogliatelle with a beaten egg and sprinkle powdered sugar on top.
10. Bake the sfogliatelle for 25-30 minutes or until golden brown.
Time:
Preparation time: 1 hour
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 sfogliatelle
Nutritional information:
Calories per serving: 270
Fat: 15g
Carbohydrates: 30g
Protein: 3g
Substitutions for ingredients:
- You can use any brand of chocolate hazelnut spread instead of Nutella.
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt added to the dough.
Variations:
- Add chopped nuts or dried fruit to the Nutella filling for extra texture and flavor.
- Substitute the Nutella filling with jam, cream cheese, or ricotta cheese.
Tips and tricks:
- Make sure the butter is cold when adding it to the flour mixture to achieve a flaky pastry.
- Refrigerate the dough balls for at least 30 minutes to make them easier to handle.
- Use a sharp knife or pizza cutter to cut the dough into circles.
Storage instructions:
Store the sfogliatelle in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the sfogliatelle in the oven at 350°F (180°C) for 5-10 minutes or until warm.
Presentation ideas:
Arrange the sfogliatelle on a platter and dust with powdered sugar. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
Sprinkle chopped hazelnuts or cocoa powder on top of the sfogliatelle for added flavor and texture.
Pairings:
Enjoy the Nutella sfogliatelle with a cup of coffee or hot chocolate.
Suggested side dishes:
Serve the sfogliatelle with fresh fruit or a side salad for a balanced meal.
Troubleshooting advice:
- If the dough is too dry, add a little more water until it comes together.
- If the dough is too sticky, add a little more flour until it becomes smooth.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before handling food. Store the sfogliatelle in a clean and dry container to prevent contamination.
Food history:
Sfogliatelle is a traditional Italian pastry that originated in Naples. It's made with layers of thin, flaky dough and filled with sweet ricotta cheese or almond paste.
Flavor profiles:
The Nutella sfogliatelle has a rich and chocolatey flavor with a flaky and buttery texture.
Serving suggestions:
Serve the Nutella sfogliatelle as a dessert or a sweet snack. It's perfect for special occasions or as a treat for yourself.
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Region: Italian