Chestnut-Ricotta Sfogliatelle
 
Makes about 16
Ingredients
  • 2¾ cups (349 grams) bread flour
  • 1¼ cups (188 grams) semolina flour
  • 1 cup plus 2 tablespoons (270 grams) water
  • 4 teaspoons (28 grams) honey
  • 1 tablespoon (9 grams) kosher salt
  • 16 tablespoons (224 grams) unsalted butter, softened and divided
  • Chestnut-Ricotta Filling (recipe below)
  • Garnish: confectioners’ sugar
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat flours, 1 cup plus 2 tablespoons (270 grams) water, honey, and salt at low speed until a shaggy dough forms, about 2 minutes. Increase mixer speed to medium, and beat until cohesive, about 10 minutes. (Dough will be dry, like pasta.)
  2. Turn out dough onto a lightly floured surface, and knead until smooth, about 5 times. Divide dough in half, and roll each half into a 12x5-inch rectangle. Cover with plastic wrap. With smooth rollers, set a pasta machine to widest setting. Feed one piece of dough through rollers; fold in half lengthwise, and feed through again. Repeat 5 times. Cover with plastic wrap, and repeat with remaining dough. Place pieces of dough one on top of another, and roll to ½-inch thickness. Feed dough through rollers 10 times, folding in half each time. Wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
  3. Divide dough into fourths. Cover with plastic wrap. On a lightly floured surface, roll 1 piece of dough into an 8x4-inch rectangle. Feed dough through rollers of pasta machine. Lightly dust dough with flour as necessary. Make the space between rollers slightly narrower, and feed dough through again. Continue process until dough has gone through the narrowest setting. Set aside, and cover with plastic wrap. Repeat rolling process with 3 remaining pieces of dough.
  4. Place 1 piece of dough on a lightly floured surface, and trim ends. Spread 3 tablespoons (42 grams) butter onto dough. Gently stretch dough strip to 9 inches wide with fingers, working down length of dough. Starting at one short side, tightly roll up dough, jelly-roll style, leaving 1 inch of strip unrolled. Set aside, and cover loosely with plastic wrap. Place second piece of dough on a lightly floured surface, and trim ends. Spread 3 tablespoons (42 grams) butter onto dough. Gently stretch dough strip to 9 inches wide with fingers, working down length of dough. Overlap 1 inch of a short side with exposed end of first roll. Roll up first roll in second dough piece, jelly-roll style, to create a roll about 9 inches long and 2 inches in diameter. Cover with plastic wrap. Repeat process with remaining 2 dough pieces. Refrigerate for at least 3 hours or overnight.
  5. Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
  6. Remove 1 roll from refrigerator, and trim ½ inch from each end. Cut roll into ¾-inch-thick slices. Working with 1 slice at a time, create a 4-inch round by using the heel of your hand and even pressure, pressing in all directions, starting from the center. Repeat with remaining slices. Carefully shape rounds into cones. Place thumbs in center of round to gently push upward, and use index and middle fingers to pull sides downward, keeping layers overlapping slightly. Spoon 1½ tablespoons Chestnut-Ricotta Filling into each cone. Pinch edges together to seal, and place on prepared pans. Repeat with remaining rolls.
  7. In a small saucepan, melt remaining 4 tablespoons (56 grams) butter over medium heat. Brush melted butter onto sfogliatelle.
  8. Bake until golden brown and crisp, 25 to 30 minutes. Let cool completely on a wire rack. Garnish with confectioners’ sugar, if desired. Store in an airtight container in refrigerator for up to 4 days. Reheat in a 350°F (180°C) oven before serving.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/chestnut-ricotta-sfogliatelle/