February 09, 2011

Sfogliatelle Shortcut for Valentine's Day

Sfogliatelle is quite an undertaking to make.  I tried it once and it took me the whole day to make just 4 successful ones and did not do it again until now. Well,  I found some feuille de brik that is I would say a cousin to the phyllo dough, as thin but stronger and crispier for it is made with semolina flour. I thought of making a sfogliatelle-like heart for Valentine's and enter it too for the Hart-to-Hart of the lovely blog Cuocicucidici.


This almost instant sfogliatelle I made only for this occasion and I will still recommend making it the conventional way. Here is how to make the shortcut.

Cut the brik in strips to fit your heart mould. Arrange them in a fanned way one by one in the mold brushed with melted butter.
When all the strips of brik have been placed put your ricotta filling into the mold carefully. The filling is made of 1/3 cup sugar, 1/2 cup water and 1/4 cup of fine semolina flour that is boiled together into a paste and cooled. Then with an electric beater mix 1 egg yolk, 1 tsp vanilla, 1 cup of fresh ricotta and 1 tbsp of candied orange peel. Do it at low speed until smooth.
Fold the brik leaves to cover and bake in a 350F oven on a baking sheet for 12 minutes and turn over to remove from mold onto a piece of aluminum foil and put back to the oven for another 20 minutes or so or until golden brown.







Enjoy!
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33 comments:

  1. MariaFebruary 9, 2011 at 7:13 AM

    Hello Michelangelo!
    Heart to heart... Just say you're an artist.
    Bye
    Maria

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  2. UnknownFebruary 9, 2011 at 7:35 AM

    Buonissime le sfogliatelle!!! Ma tu vuoi proprio vincere, eh! :-D
    complimenti!

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  3. PamFebruary 9, 2011 at 7:54 AM

    This looks great and you are very creative. I can't imagine the patience this would take!

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  4. I VIAGGI DEL GOLOSOFebruary 9, 2011 at 8:11 AM

    Una meraviglia golosi complimenti ...
    Un saluto dai viaggiatori golosi ...

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  5. OlgaFebruary 9, 2011 at 8:44 AM

    is a great idea! I liked it
    Mil besosssss

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  6. SwathiFebruary 9, 2011 at 8:54 AM

    This is really good idea of using phyllo sheets. Love it.

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  7. DianeFebruary 9, 2011 at 8:59 AM

    Looking at the result it is well worth the effort you put into it. Diane

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  8. Mary BergfeldFebruary 9, 2011 at 9:37 AM

    Your moniker is well-earned. This is just gorgeous and would make any of the old masters envious. If it is as delicious as it looks we are witnessing a home run in progress. Have a great day. Blessings...Mary

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  9. Lidia February 9, 2011 at 9:43 AM

    Ma è fantastica!! La sfogliatella è uno dei miei dolcetti preferiti!! Oddio me la mangerei immediatamente, complimenti!!!

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  10. GianniFebruary 9, 2011 at 10:57 AM

    Wonderful!!!!!!!!!!!!!!!!!!!!!!

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  11. ClaudiaFebruary 9, 2011 at 11:18 AM

    I love sfogliatelle and every time I go to NYC, the first thing I do is seek one out. I've never made it and it doesn't exist in MN - but your idea makes it do-able. It's just stunning as well as as scrumptious.

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  12. OrnellaFebruary 9, 2011 at 11:21 AM

    Hi, Michelangelo it's fantastic! At first glance I thought it was galaktoboureko..but it's another wonderful and tasty creations of yours! Bravissimo ciao!!

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  13. UnknownFebruary 9, 2011 at 12:29 PM

    The artist does it again...of course! I think that the amount of love and time you spend on things makes them even more special!

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  14. aipiFebruary 9, 2011 at 1:01 PM

    This looks super yummy and not to mention.... super pretty...:)


    US Masala

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  15. UnknownFebruary 9, 2011 at 1:48 PM

    So much work! But it was worth it, the heart is perfect and looks delicious!

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  16. CarmineFebruary 9, 2011 at 2:04 PM

    una sfoglaitella cosi grande non l'avevo mai vista :-)))

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  17. Ana PowellFebruary 9, 2011 at 2:16 PM

    A sweetest day ♥

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  18. ROCIOFebruary 9, 2011 at 2:42 PM

    Es sensacional!!! una maravilla, realmente tienes unas manos que valen oro.
    Un besote.

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  19. Flavia GalassoFebruary 9, 2011 at 3:08 PM

    WOW...Speechless...i didn't receive any comment....anyway I'm here and I'm going to link your recipe on my blog....

    CHAPEAU!!!Bravissimo...troppo troppo bravo

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  20. UnknownFebruary 9, 2011 at 3:14 PM

    Another beauty! You never cease to amaze me with the food/art you create. Post after post you leave me speechless.

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  21. jasna varcakovicFebruary 9, 2011 at 3:19 PM

    Lovely idea,...another beautiful creation!

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  22. PilarhFebruary 9, 2011 at 5:17 PM

    Suena delicioso y nunca había escuchado de este postre, que rico el relleno de ricota.

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  23. TinaFebruary 9, 2011 at 10:49 PM

    wow this idea is simply wonderful and perfect for the Valentine's Day. I have only one problem, I don't know where to buy here in Switzerland the feuille de brik. Maybe there is another way? I have to tray. Thank you!

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  24. RicetteAmoreFantasiaFebruary 9, 2011 at 11:02 PM

    Non credo ai miei occhi, ma questa la sfogliatella napoletana!?!!ma è bellissima!!!!!
    Rivisitazione spettacolare direi!
    Sei troppo bravo,
    Ciao a presto

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  25. Alchemy In The KitchenFebruary 10, 2011 at 3:51 AM

    A Valentine's dessert that is not pink/red? Great! This looks spectacular and light as a feather.

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  26. MayteFebruary 10, 2011 at 12:09 PM

    Pure beauty and flavor...delicious and lovely!!!

    :D

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  27. UnknownFebruary 11, 2011 at 3:25 AM

    Wow!
    that's wanderful!
    You are a food artist and nobody is like you!

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  28. UnknownFebruary 11, 2011 at 4:45 AM

    I haven't visited your site for a while and I've missed so many heart shaped goodies! This sfogliatelle is so gorgeous, I really want to try making this myself now. I just love all your artistic ideas, you are an original, my dear Arthur!

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  29. pingFebruary 11, 2011 at 5:31 PM

    That is gorgeous! Sweet, beautiful ... definitely will melt someone's heart!

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  30. Stefania OliveriFebruary 13, 2011 at 1:01 AM

    Gorgeous! I like it very much!

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  31. AnonymousFebruary 13, 2011 at 8:15 AM

    Happy Valentine's Day to you and yours Arthur, those look beautiful, and almost as if I might be able to attempt them as well ! Joanna

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  32. JavierFebruary 15, 2011 at 6:13 AM

    Ideal para sorprender con una receta romántica

    Abrazos

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  33. Taste of BeirutJuly 3, 2011 at 9:53 AM

    I adore sfogliatelle and have only had (good ones) a few rare times in my life; now with this recipe and your technique, I am tempted to attempt this; I know that brik are easily available in FRance but in the US? Will have to use phyllo !

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