I find these pastries to be remarkable. Lovely to look at with a complex flavour and amazing to eat. Marvelous, and possibly one of my favourites. However, when you say some are filled with "pate choux", do you mean pâte à choux? Perhaps you mean pastry crème, because pâte à choux means puff pastry?
Sorry, but that is not how Sfogliatelle are made. I've been a professional Italian Pastry Chef for 37 years in NYC. If someone made "sfoggs" that way we'd switch them to frying donuts. Sad, those students are paying a lot of $ for misinformation. This guy is wrong from A to Z. Its a three day process (dough has to rest). The right filling is made with ricotta impastata, semolina, eggs, sugar, candied orange + flavors. Dough is flour water + salt. And you need a dough break machine.
Unfortunately, I was not able to watch your video. Sfogliatelle is my absolute favorite Italian pastry! I would like to point out, though, that "pate choux" is a French pastry dough. Sfogliatelle are traditionally filled with sweetened ricotta.
I love your video. Could you give me the recipe? Also, I would like the pictures, etc that you mention during the video. Also, in regards to the recipe, could you send me the lobster tails recipe. I agree that they are different. In my husband's home town of Italians, you can buy both, and they do taste different and have a different texture. They don't have the lines the Sfogliatelle has. BTW, when I had my first one, I thought it was a cheese center wrapped in spaghetti -- LOL!
my neigborhood are from italy, and the put chocolate, and mermaled of grape. is so delicious.
pls, buy a cam whit audio. because i undertand how to do it, before , 30 years , thah my neighboor explain me, we she makes thah just one time in a year in x mas. lol
i am only thirteen, but i greatly enjoy baking and cooking. i have been dying to make these, but have been waiting to get a large enough marble/wood surface to stretch it on. i already have one recipe, but i would like to compare it to this and try them both. i'm willing to try and fail many times until i get it right. please send me the recipe! my Email is georgeowlsen@yahoo.com
hi, i'm a pastry chef too, your dough is very intersting, look like the same process of lavoration of classic strudel. would u mind to pass me the recipe for me to try it??
I apologize for my English not very good, I would like so much to try to do them. Is it possible, therefore, to have the recipe and the various passages? I really like the elasticity of the dough, CONGRATULATIONS.
Thank you so much for sharing your information. Yesterday I made Sfogliatelle at home and the result was just terrible. Would you please send me your dough and filling recipe.
I love sfoglitelle. I would really like to have a go at making this. Can I have the recipe for the pastry and the citrus ricotta filling if you have it?Please
Hello! My family has been trying to make these for a couple of years. We finally have found the correct way to actually make the shapes but I do not think our recipe for the pastry dough is correct.
Can you please email me the recipe. I would be most appreciative.
@hollieguidi I was looking too when a few months ago on the food network there was a demonstration and recipe Look up the show "Alex's day off " and type in sfolliatelle good luck
Thank you for putting this up! I've eaten these and become mildly obsessed. I want to make them, but the written recipes out there make no sense. Well, now they do. :)
That's an amazingly patient dough you have there. I see this is going to take a lot of work on my part. I'd love pics of the finished product, if you get a chance.
For anyone interested, the orange-zest flavored ricotta filling is perfect for these.
i would like the recipe as well. aptennisman47@yahoo.com. and how was the CIA? Im looking to going to culinary school.
aptennisman474 3 weeks ago
I would love the recipe! picollinia@gmail.com :) Thanks!
piccolinauccellina 4 weeks ago
I find these pastries to be remarkable. Lovely to look at with a complex flavour and amazing to eat. Marvelous, and possibly one of my favourites. However, when you say some are filled with "pate choux", do you mean pâte à choux? Perhaps you mean pastry crème, because pâte à choux means puff pastry?
lilylabrador 3 months ago
Sfogliatelle is NOT the same thing as Lobster tails. The outside is very similar but the shape and filling is different
BrooklynPhotoGuy 5 months ago
Sorry, but that is not how Sfogliatelle are made. I've been a professional Italian Pastry Chef for 37 years in NYC. If someone made "sfoggs" that way we'd switch them to frying donuts. Sad, those students are paying a lot of $ for misinformation. This guy is wrong from A to Z. Its a three day process (dough has to rest). The right filling is made with ricotta impastata, semolina, eggs, sugar, candied orange + flavors. Dough is flour water + salt. And you need a dough break machine.
imronj 5 months ago
@imronj Would you Fedex some to me in Cali? I will pay any price!
Beeguiling 4 months ago
I would love this recipe!! kateasullivan@yahoo.ie
tommikeiscool 5 months ago
Unfortunately, I was not able to watch your video. Sfogliatelle is my absolute favorite Italian pastry! I would like to point out, though, that "pate choux" is a French pastry dough. Sfogliatelle are traditionally filled with sweetened ricotta.
ibamusicaphile 7 months ago
please email me recipe inwithabreeze@yahoo.com Thank you :)
kellyisglorious 10 months ago
I love your video. Could you give me the recipe? Also, I would like the pictures, etc that you mention during the video. Also, in regards to the recipe, could you send me the lobster tails recipe. I agree that they are different. In my husband's home town of Italians, you can buy both, and they do taste different and have a different texture. They don't have the lines the Sfogliatelle has. BTW, when I had my first one, I thought it was a cheese center wrapped in spaghetti -- LOL!
margepoc 11 months ago
It isnt also known as lobster tails its different, an i hated how it was mute.
slsrox1298 1 year ago
here in venezuela we have both lobster is difrent to sfogliatella , but very similar.
mariaeugenia219 1 year ago
you are the master of making sfogliatella . lol
my neigborhood are from italy, and the put chocolate, and mermaled of grape. is so delicious.
pls, buy a cam whit audio. because i undertand how to do it, before , 30 years , thah my neighboor explain me, we she makes thah just one time in a year in x mas. lol
mariaeugenia219 1 year ago
Super impressive!
19marty69 1 year ago
i am only thirteen, but i greatly enjoy baking and cooking. i have been dying to make these, but have been waiting to get a large enough marble/wood surface to stretch it on. i already have one recipe, but i would like to compare it to this and try them both. i'm willing to try and fail many times until i get it right. please send me the recipe! my Email is georgeowlsen@yahoo.com
peanutmaster1231 1 year ago
omgeez, is there any way you could share that with me as well? i've been dying to know how to make this.
samyoowell 1 year ago
This has been flagged as spam show
hi, i'm a pastry chef too, your dough is very intersting, look like the same process of lavoration of classic strudel. would u mind to pass me the recipe for me to try it??
thanks. lupomaxy@gmail.com
lupomassi 1 year ago
hi mate, can you please send me the recipe for it? it would be much grateful.
my email is zuki11@walla.com
papatizi 1 year ago
wow fuck that... look at all the work u gotta do and the fkn dough rips on you... thats messed. or use a machine or use puff pastry
dnaslinky369 1 year ago
I apologize for my English not very good, I would like so much to try to do them. Is it possible, therefore, to have the recipe and the various passages? I really like the elasticity of the dough, CONGRATULATIONS.
roccvaldem 1 year ago
8 minutes of watching you stretch dough? oookkkkaaaayyy
pipperoooo 1 year ago
Dear ajmichels,
Thank you so much for sharing your information. Yesterday I made Sfogliatelle at home and the result was just terrible. Would you please send me your dough and filling recipe.
Sicerely,
Richard
richardridroot 1 year ago
would have loved to hear him speeking :-)
tokajilover 2 years ago
mmm.i am italian....your sfogliatelle's technique is very good...!!!kisses from italy
RosaLorelai 2 years ago
I would love to get a copy of the photos and recipe. email wuhhoo at yahoo. Thanks.
wuhhoo 2 years ago
where is this culinary school located at ??
macarari 2 years ago
The Culinary Institute of America? Hyde Park New York. they also have a sister school in Greystone California.
ajmichels 2 years ago
I love sfoglitelle. I would really like to have a go at making this. Can I have the recipe for the pastry and the citrus ricotta filling if you have it?Please
jonny44092 2 years ago
Hello! My family has been trying to make these for a couple of years. We finally have found the correct way to actually make the shapes but I do not think our recipe for the pastry dough is correct.
Can you please email me the recipe. I would be most appreciative.
Thankyou!
hollieguidi 2 years ago
@hollieguidi I was looking too when a few months ago on the food network there was a demonstration and recipe Look up the show "Alex's day off " and type in sfolliatelle good luck
costumemarie1 1 year ago
VIA Sending me a message
ajmichels 2 years ago
i have searched for a recipe for sfogliatella for a VERRRY long time, could you share the recipe ?
steerjockey74 2 years ago
If you want the recipe just give me your email.
ajmichels 2 years ago
This has been flagged as spam show
@ajmichels any chance you can send this recipe to daniel.saez@gmail.com?
danielsaezm 1 year ago
I would appreciate your recipe and some pics. Thank you,
Gary
Garyd163 2 years ago
Hi, do you share the recipe? I would love to take a look at the recipe plus some pic's of the finished product.
Matt
fififisch 2 years ago
Nice
fififisch 2 years ago
wow, this is soo cool!
arhhgg how annoying will it be if/when it rips!!!
Itryharderplease 2 years ago
Thank you for putting this up! I've eaten these and become mildly obsessed. I want to make them, but the written recipes out there make no sense. Well, now they do. :)
That's an amazingly patient dough you have there. I see this is going to take a lot of work on my part. I'd love pics of the finished product, if you get a chance.
For anyone interested, the orange-zest flavored ricotta filling is perfect for these.
greydoll 2 years ago
I would love to have the recipe for your dough.
Thank You,
Rosalie
aporreca 2 years ago