Puff puff pastry dough stuffed with - how to make puff pastry for Neapolitan pastry with ricotta cheese, a step by step recipe photos

This time I want to share a recipe for fine Italian pastry. In Italy, more precisely in Naples, from it bake dessert known as sfolyatelle (Sfogliatella). These are puff pastries (cakes or buns) with a filling, usually of ricotta cheese. To prepare the puff pastry for sfolyatelle have some work to do. But it can be prepared in advance and frozen at the point you want. Most importantly, remember that it should be thawed in the refrigerator, not at room temperature. Step by step recipe decorated with photos will help you to easily cope with all the subtleties of Italian cuisine.

For the preparation of the Italian test will need:

• 0, 5 kg of wheat flour / s, or extra-class;
• 220 grams of water;
• 20 g invert syrup;
• 5 grams of fine salt;
• 160-180 grams of soft butter 82%;
• 0, 5 h. Spoon edible water-soluble dye (if desired).

How to make puff pastry for sfolyatelle at home

In his recipe, I'll show you how to cook the usual and colored dough. Preparation starting from the color test. To do this, I will use a dye yellow. In a bowl add flour, salt, add the invert syrup, which can be replaced with liquid honey, and a dye.

Add the water and start kneading the dough. First, it is mixed very tight, but in the process, all the flour is connected to the liquid turns a lump of dough that's a weight of 740 grams. The photo shows that it is non-uniform texture.

Likewise, knead the second test, but without the dye. Wrap film obtained in lumps and leave them sitting at room temperature for 1 5 hour. During this time, the dough rest, gain flexibility and absolutely will not stick to hands.

For the convenience of rolling, I have every piece is divided into two parts. That is, I got two yellow and two white pieces. The dough, which do not work at the moment, wrap in foil. Take one yellow piece and roll out with a rolling pin or it, or using raskatochnye cars on the broadest platform.

Do the same thing with the white pieces and laid them on top of each other.

Then, we continue to roll out this double layer to a very fine state. We spread it on the work surface and stretch a little wide. It runs very well. Here is a colorful and thin dough I did.

Take a piece of soft butter, grease the test site and immediately begin to fold it into a tube. We turn off only the portion that is missed oil. Then again lubricate and turn. And so on until the very end. Do not forget to stretch dough in width before applying the oil. Received puff pastry wrap in foil and remove for 3-4 hours in a refrigerator, the oil and the dough is acquired dense and firm texture.

Only after cooling puff pastry for sfolyatelle can be cut into pieces so that it does not lose its shape. From the claimed amounts of ingredients for the dough (1 serving) would be about 20 blanks sfolyatella cakes.

If you do not cook the dough for sfolyatelle color, then the process of rolling out a much simplified. Simply roll out the dough, brush, roll it up and refrigerate.