Sfogliatella Recipe
Recipe courtesy of John Picariello and Sara McGee, Modern Pastry
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Cooking tools:
- Stand mixer
- Mixing bowl
- Plastic wrap
- Rolling pin
- Pot
- Oven
- Baking sheet
- Ice cream scoop
- Stove
- Measuring cup
- Refrigerator
- Kitchen scale
Ingredients
- 1 3/4 lbs bread flour
- vegetable oil
- 1 lb semolina flour
- 1 teaspoon cinnamon oil
- 15 eggs
- 1 1/4 lbs ricotta cheese
- 3/4 lb custard cream
- 1/2 lb sugar
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