Patrica Turo inspired me to make these wonderful SfogliatelleÂ Italian Pastries from her blog this Easter @Piacere Food and Travel Without Rules.Â These pastry are a bit time consuming but the taste resultsÂ were fabulous, however a little more practice is needed while making theseÂ to get them right! I have to say out of the 30 I made only one was worthy enough for the pictures! I need alot more practice.. you can see from her awesome instructions and using a pasta machine, that helped get the dough thin enough to make hersÂ perfect, please refer to her site as she has fabulous instructions, step by step…
Recipe Summary her recipe came from This recipe was taken from one of the chef’s antique cookbooks and she translated it into English.
Makes 16 large or 32 small pastries
I adaptedÂ parts of the recipes toÂ my taste,Â I made the doughÂ usingÂ Â her doughÂ recipe:
Patricia’s instructions worked very well, you will have to practice to get the right shape..
Sprinkle them with powdered sugar when they are hot out of the oven, and serve them warm if possible.
|Yes, my one loan soldier that stands proud!|
? Thanks Patrica, thanks to your inspiration, I was able to have these wonderful pastries for our holiday!
They were not easy and nowhere as beautiful as hers,Â but they tasted great and I will make these again… I appreciate your step by step instructions and pictures presentedÂ and though I used some of our regions preferences these were made with your guidance in mind~ thanks so much~ please visit her site to seeÂ herÂ creative molding and picture Â instructions….Â Click here for my adapted version Â http://pegasuslegend-whatscookin.blogspot.com/2011/04/sfogliatelle-italian-dessert.html
Also check out this video for more instructions see Youtube video
I had to sneak in another picture here my boy fonzo just watching me take pictures outside to capture my loan soldier… he was to cute not to mention!