You only used 1/4 of the dough? On your site it said you use a 2nd piece and take the first roll and roll it up with the 2nd piece. What do you do with the other half or 3/4?? For more or am I missing something?
You do the same thing with the other two pieces. I'll type it out to be as clear as I can be: 1. Divide into four pieces. Keep every piece you aren't working with in the fridge and sealed so they don't dry out. 2. Roll up first sheet, leaving a few inches unrolled. Overlap second sheet and continue to roll. Repeat with the third sheet and fourth sheet. Some secrets this person is leaving out: The sheets should be a bit see through when stretched to the width of the roll. Striking that right balance of thin but manageable is painstaking. You can kind of tell from their end product in the video that they aren't quite right proportionally. In my opinion, when making these by hand like this requires twice as much dough to get it right. I've seen them in miniature form in bakeries but the level of skill or type of machinery required for that is not something I can acquire. Using 2x the dough makes it easier to work with when stretching them before adding the filling as well.
Your blog recipe says a pinch of salt but you have 1 tablespoons in the video . Big conflicting error. Don't use all purpose flour . It's not stretchable. I tried all purpose. Many recipes says use bread flour or combo bread and semolina is more stretchable
@@NonnaBox It'll be awhile as I don't eat sugar anymore, just bake Italiani amazingnesses for friends and occasional caterings... tho I usually go with torta della nona as that slays every time. But when the pandemic is over and I locate a pasta machine... :D Italian love to you Nona!
Step 1 Place orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and set aside. Step 2 In medium saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil and cook until mixture reaches thread stage, 230 degrees F (108 degrees C) on candy thermometer, or small amount dropped in cold water forms a soft thread. Stir in peel, reduce heat and simmer 5 minutes, stirring frequently. Drain. Step 3 Roll peel pieces, a few at a time, in remaining sugar. Let dry on wire rack several hours. Store in airtight container.
Bill. as they say sorry better late than never. It looks like she kneaded the dough. Her directions are as clear as mud. Not to mention her finished product looks nothing like the pics on her web page. : ( An egg wash and a dusting of sugar before baking would be terrific! Cheers
@@derekborba2644 seems like bill had the question which i answered for him. perhaps ur reply would have been better addressed to him. but thanks for backing me up. if u meant ur reply as a troll then mission accomplished. well done sir. cheers
Bravo looks magnificent
incredibly easy to understand; thank you
Glad you liked it!
Perfect method delicious recipe
Thank you
Can we use butter instead of lard?
You only used 1/4 of the dough? On your site it said you use a 2nd piece and take the first roll and roll it up with the 2nd piece. What do you do with the other half or 3/4?? For more or am I missing something?
You do the same thing with the other two pieces. I'll type it out to be as clear as I can be:
1. Divide into four pieces. Keep every piece you aren't working with in the fridge and sealed so they don't dry out.
2. Roll up first sheet, leaving a few inches unrolled. Overlap second sheet and continue to roll. Repeat with the third sheet and fourth sheet.
Some secrets this person is leaving out:
The sheets should be a bit see through when stretched to the width of the roll. Striking that right balance of thin but manageable is painstaking.
You can kind of tell from their end product in the video that they aren't quite right proportionally. In my opinion, when making these by hand like this requires twice as much dough to get it right. I've seen them in miniature form in bakeries but the level of skill or type of machinery required for that is not something I can acquire.
Using 2x the dough makes it easier to work with when stretching them before adding the filling as well.
You make that look so easy, and we now that it is NOT 😂💕💕💕🇺🇸🇺🇸🇺🇸😘
I will try, thank you. The pastry looks lovely 🥰
Grazie!! Follow the recipe on the site and it will be easy ;)
Your blog recipe says a pinch of salt but you have 1 tablespoons in the video . Big conflicting error. Don't use all purpose flour . It's not stretchable. I tried all purpose. Many recipes says use bread flour or combo bread and semolina is more stretchable
Fantastic, so easy to understand when I can watch you make it! Thanks so much.
(Now i need a pasta machine!)
Awesome! Let me know how they turn out!
@@NonnaBox It'll be awhile as I don't eat sugar anymore, just bake Italiani amazingnesses for friends and occasional caterings... tho I usually go with torta della nona as that slays every time. But when the pandemic is over and I locate a pasta machine... :D Italian love to you Nona!
😂😂 ME TOO!!!❤❤❤
You make it look easy and its an extremely hard pastry to tackle.
A bit late, but so good to hear, thank you!
2 years LMAO
@@iamstarstreek meglio tardi che mai!
@@NonnaBox fair, loved your recipe btw
Ok
can you freeze the dough to make later?
Hi Denise - Yes, you can freeze the dough for a later use.
If no semolina what is be used it
very nice, thank you
I wish you'd shown more of the shaping.
It's very simple: use your fingers, greased with lard or butter, to make an impression on the center to create a cone shape.
How do you make candied orange peel?
Step 1
Place orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and set aside.
Step 2
In medium saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil and cook until mixture reaches thread stage, 230 degrees F (108 degrees C) on candy thermometer, or small amount dropped in cold water forms a soft thread. Stir in peel, reduce heat and simmer 5 minutes, stirring frequently. Drain.
Step 3
Roll peel pieces, a few at a time, in remaining sugar. Let dry on wire rack several hours. Store in airtight container.
When I roll mine the dough falls apart, I used enough water I'm fairly sure. Any suggestions? Could it be what kind of flour I used?
What type of flour did you use?
Bill. as they say sorry better late than never. It looks like she kneaded the dough. Her directions are as clear as mud. Not to mention her finished product looks nothing like the pics on her web page. : ( An egg wash and a dusting of sugar before baking would be terrific! Cheers
@@mamiemonrovia7654 read the description. It says she kneads the dough
@@derekborba2644 seems like bill had the question which i answered for him. perhaps ur reply would have been better addressed to him. but thanks for backing me up. if u meant ur reply as a troll then mission accomplished. well done sir. cheers
Personally I sprinkled more water until the dough became glossy
What type of flour did you use. All purpose or bread flour?
I used all-purpose flour.
👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼❤️
i want schfooyadel
Hits the spot right after some good Gabagool.
@@bumblefritz da gabagool with da Red peppahs. whatever happened there
@@ongbruhlol Peppers and eggs. That's what I shoulda had
@@LumpyAdams now i missed the Early Bird Special ☝️ !
next time you see my face, show some respect.
Scottie Branch
Delphia Cape
Sofogliatelle
A Tablespoon of salt?
what can i do if i dont have that rolling machine?
Hi Alejandra - Unfortunately you do need a rolling machine since the main objective is to make the layers are thin as possible.
Use a rolling pin and roll as thin as your muscles can take. Remember when this pastry was invented there were no pasta machines in existence yet.
it's not exact:
sfogliatella is peculiar neapolitan pastry
copyrighted©️.
It's a local speciality and registered trademark.
Also Neaples
is located
in Italy,
Italy and Neaples are two very much different things.
Neaples
demands respect;
local crafts demands respect!
Against
any abuse theft or
forgery
Fight for
regional pride and
recognition for local
typicality.
Fight in the name and on behalf
of the local product and for
food local sovereignty.
I'm not global.
I don't have an open mind
And above all
I don't want to be international.
Miss Antonella Massa
I was born in Caserta.
Is there no audio to this video or is that the Shitty Google search at work?
Hi! The video has music only. For recipes and instructions: www.nonnabox.com/authentic-italian-sfogliatelle-recipe/
78936 Rippin Alley