ABRUZZESI SFOGLIATELLE STEP BY STEP
The written recipe step by step to make Abruzzesi sfogliatelle, filled with grape jam,
I’m telling you right away: it’s not a simple recipe. Why do I say that? Because during this preparation you may encounter many problems, but don’t worry, I’m here for this.
The first difficulty will definitely be the dough: if you make it yourself, be sure that you will get tangled up, it’s almost impossible to do it alone, or almost.
So my first advice is to get help or make many small sheets, cutting the dough in half.
Let me explain, usually with this recipe you divide the dough into 4 parts and roll it out with a rolling pin or machine: one sheet will be at least one and a half meters long, so I advise you to divide it as you thin it, better shorter rolls than long and impossible ones.
Each piece I divided in two when I reached the penultimate hook in the machine and the sheet was one meter long.
After that, freeze each roll for at least two hours so that it will be easier to flatten with the rolling pin, without the lard sticking everywhere.
Finally, the blade: heat it before each cut, you’ll get perfect slices 😉
Let’s see how I made them.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Very difficult
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 4 Hours
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/3 cups all-purpose flour
- 4.6 oz lard
- 2 tbsp sugar
- 1 egg
- 2 egg yolks
- 1/4 cup white wine (100 ml)
- 5.3 oz grape jam (scocchiata abruzzese)
- 2 tbsp dark chocolate (chips or pieces)
- 1/4 cup almonds (chopped)
- 1 tbsp liquor (rum)
Tools
I recommend using these tools for the success of the recipe
- Dough Sheeter
- Rolling Pin
- Work Surface
- Stand Mixer
Steps
Take out the lard an hour before starting the recipe.
Start by preparing the dough with the stand mixer or by hand, the result does not change.
In the bowl of the stand mixer, pour all the ingredients and work with the hook until it forms a ball that does not stick. If the flour is not enough, add a tablespoon at a time until fully absorbed
On a work surface pour the flour in a fountain, pour the eggs inside and start kneading, gradually pouring all the ingredients until it forms a smooth and malleable ball. If the flour is not enough, add a tablespoon at a time until fully absorbed.
Let the dough rest in the fridge for half an hour wrapped in plastic wrap
Take the dough and cut it into 4 parts
Take a ball, roll it out with a rolling pin and then pass it through the pasta machine, gradually thinning it to the thinnest setting, you will have nice long sheets.
IMPORTANT NOTE as I mentioned at the beginning, if you don’t have help it’s better to make smaller sheets by dividing the dough again, I did both sheets to show you well.
Once the sheets are done, form the sausages of 4 sheets each: melt the lard and brush the entire first sheet, lay another sheet on top being careful not to form bubbles, continue this way until you get 4 sheets one on top of the other.
At this point roll up the sheet from the short side to form the sausage.
Let your sausages rest in the freezer for at least two/four hours, or overnight.
In a bowl, pour the scrucchiata jam, chopped almonds, chocolate, and rum, mix well and let rest in the refrigerator.
Take a sausage from the fridge, heat well the blade of a sharp knife and make the first slice about half an inch wide: watch carefully how the slice falls because the filling will be placed in the upper part of the slice, not on the side that fell on the table.
(advice from my neighbor Jenisca)
Once the slices are made, flatten well with the rolling pin, being careful not to let it stick too much.
Flatten well with your hands and pour the filling in the center of the slice
Seal well with your hands the two sides of the dough.
Once done, place the sfogliatelle on absorbent paper for frying, on a baking tray, so that as it cooks the lard that comes out does not soak the dough too much (advice from my friend Sara), and bake at 350°F for about 15 minutes.
They should be well browned.
The ABRUZZESI SFOGLIATELLE STEP BY STEP are ready, a nice sprinkle of powdered sugar and they are perfect.
Storage
The sweets are usually kept in special containers, or placed on trays and given as gifts 🙂
