Sfogliatelle – sourdough

I make this amazing pastry with Sourdough starter 😁
Bim’s Sourdough Sfogliatelle 😋
Recipe
For the pastry dough
450 g. High protein bread flour
100 g. Sourdough starter
150 g. Water
10 g. Salt

I use my Ooni Stan mixer to mix the dough until everything is combine well at 25% speed for 3 minutes, rest the dough in the fridge for 30 minutes

I used pasta machine to roll the dough out from 0-8 I sprinkle some flour when it super thin at number 8 and use rolling pin to roll the dough up the other end.

Spread lard on the sheet and roll it up tightly then rubbing the roll dough with a lot of lard to prevent it drying out and rest in the fridge for 2 hours

Filling
125 g. Semolina flour
300 g. Whipping cream
50 g. Orange candy
250 g. Ricotta cheese
100 g. Sugar
1 egg
1/2 tbs of cinnamon
1 tablespoon of vanilla extract

Bring whipping cream and semolina into medium heat and cook for 2 minutes and let it cool completely then mix all ingredients together until smooth

To putting the filling into the dough I cut the dough into small pieces about 1 centimeter thick, rubbing my hands with lard and pressing the dough on my palm and use the other hand to press it down then gently use the thumb to press inside and try to create the cone. Put the filling and close it completely then press on the baking tray with parchment paper underneath to prevent it sticking on the tray

Preheat the oven at 200 degrees Celsius for 30 minutes then bake for 25-30 minutes, when remove to the cooling rack and let it completely cool before sprinkling icing sugar onto top. Serve immediately it’s so crispy and delicious 😋

Enjoy baking 🥰 Bim
#breadrecipe
#fblifestyle
#pastry