Savory Sfogliatelle

Chef Kathryn Gordon kathryn-gordon.com @chef_kathryn_gordon

Inspired by Chef Nick Malgieri’s recipes for The Institute of Culinary Education

Yield:  about 24 mini sfogliatelles

Dough

85 grams boiling water

1 small clove garlic, finely minced

200 grams all purpose flour

3 grams extra virgin olive oil

3 grams fine sea salt

Fats for the Dough

40 grams unsalted butter, room temperature

50 grams lard, room temperature (ideally freshly rendered from pork fat, strained)

Savory Filling

160 g water

50 g semolina flour

170 g ricotta cheese

40 grams grated Parmesan cheese

1 large egg yolk

1 large egg

2 grams red pepper flakes

5 grams washed and finely minced parsley

1 gram freshly cracked black pepper

Procedure

Stretch and Laminate the Dough

Make the dough:  Pour boiling water over minced garlic, let sit 1 minute in the mixer bowl.  Add the flour, olive oil and salt and blend with paddle until smooth (about 2 minute son low-medium speed).  Switch to dough hook and kneed until smooth. Wrap in plastic wrap and let relax the gluten ½ hour.

Fats:  whisk together the butter and lard until smooth and fluffy.  Brush on a clean countertop or table to a 12” wide by 3’ long piece. 

Cut the dough into quarters, and roll out as thin as possible using a lightly floured surface using a pasta roller or a rolling pin. Lay the dough on counter or table brushed with the butter and lard. Brush the top of the thin dough with more butter and lard, and roll up as tight as possible, keeping the dough 12” wide as much as possible.  Repeat with a second piece, and roll the second piece onto the first piece of dough.  Wrap up and refrigerate the first log.  Repeat the process to form a second log, and refrigerate 2 hours.

Fill and Bake

Pre heat oven to 400°F.

Filling: 

Bring water to a boil in a medium sauce pan over medium heat.  Whisk in the semolina flour and cook for 2 minutes until thick.  Remove from heat and stir in the remaining ingredients until well combined.  Cool slightly then place in a pastry bag fitted with a 1/3” tube.

Unwrap the dough and place on a cutting board.  Cut each log with a chef knife into 12 even pieces (total of 24).

Take one piece of dough at a time and push with both thumbs to gently open up like an “ice cream cone,” supporting the dough in your hands.  Press gently to even out the thickness of dough is even and 1/8” thick in all parts.  Look at the inside and outside of the dough for the most attractive and most clam-like – flip the dough inside out if the inside is nicer than the outside. Repeat with the remaining 23 pieces of dough.   

Fill each clam with the filling.  Arrange the clams on a parchment lined half sheet pan and bake for 20 minutes, until golden.