Sfogliatelle or Roman ciavattoni are delicious puff pastry brioches, tasty and irresistible.
Perfect for breakfast or snack, they are crispy and delicious, to be filled as desired with custard, jam, marmalade, Nutella, etc., and are simple to prepare with only three ingredients.
Read how to make the sfogliatelle or Roman ciavattoni with the easy recipe found below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 10 – 12 pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 rolls puff pastry (fresh)
- sugar
- filling of choice (custard, jam, marmalade, Nutella, etc.)
Preparation of Sfogliatelle or Roman Ciavattoni
Unroll the first roll of puff pastry and place it on the work surface.
Unroll the second roll and place it on the first, matching the edges.
Unroll the last roll and place it on the first two, again matching the edges.
Press lightly to make them stick together.Starting from the long side of the rectangle, roll everything up to form a sausage shape.
With a smooth-edged knife, cut the sausage into slices about one and a quarter inch thick.
Sprinkle the work surface generously with sugar.
Place a slice of dough on the work surface with the cut side up and use a rolling pin to flatten it into an oval about one-eighth inch thick.Do the same with all the slices. Place a tablespoon of filling on the oval and fold it in half, slightly stretching the top and pressing with your fingers to seal the edges.
Place the ciavattoni thus created on a baking sheet lined with parchment paper and bake them in a preheated fan oven at 350°F for twenty-five minutes.
Remove from the oven and serve your sfogliatelle or Roman ciavattoni hot or cold.
Notes
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