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Home Cooking 24

Sfogliatelle Baking Tips?

kjonyou | Aug 22, 201101:51 AM

I am having a bear of a time making this work. The recipe is simple, I have even manged to get a nice streching dough rolled out very thin. But when it comes to forming the cone shape, I never get the leaves to seperate. Some people say slide the layers out like a collapasable cup, some say smash it down then form, and a third method seems to say use a rolling pin first.

I have notice that some videos in Italian show some kind of quick invert of the cone, but it happens very fast and I cant speak that laguage so I am lost.

Anyone got any tips?

The one video that seems to pop up all over on the internet seems like they are working the dough way to long and if you look at thier end result, its not leaves its more like ribs.

This is what its supposed to look like:

Or This

Not this:

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