SFOGLIATELLE WITH APRICOT
& ROSEMARY FILLING
MAKES 12MAKES 12
Also known as ‘lobster tails’ for their Also known as ‘lobster tails’ for their
shape, sfogliatelle are my go-to dessert shape, sfogliatelle are my go-to dessert
at Melbourne’s famous Brunetti Cafe. at Melbourne’s famous Brunetti Cafe.
The flaky pastry layers are a labour of The flaky pastry layers are a labour of
love, but worth it for the end result. You love, but worth it for the end result. You
can make the pastry up to 1 day ahead. can make the pastry up to 1 day ahead.
Store, covered, in the fridge. You will Store, covered, in the fridge. You will
need a pasta machine.need a pasta machine.
(^22) // 33 cup (140g) dried apricots, cup (140g) dried apricots,
choppedchopped
1 tbs rosemary leaves, plus extra 1 tbs rosemary leaves, plus extra
to serveto serve
1 cup (250ml) milk1 cup (250ml) milk
Finely grated zest of 1 lemonFinely grated zest of 1 lemon
1 tsp vanilla bean paste1 tsp vanilla bean paste
2 tbs caster sugar 2 tbs caster sugar
(^11) // 33 cup (60g) fine semolina cup (60g) fine semolina
200g mascarpone200g mascarpone
1 egg yolk1 egg yolk
(^11) // 44 tsp ground cloves tsp ground cloves
Icing sugar, to dustIcing sugar, to dust
BUTTER PASTRYBUTTER PASTRY
4 cups (600g) tipo 00 flour4 cups (600g) tipo 00 flour
(^11) // 33 cup (115g) honey cup (115g) honey
100g ghee, melted, cooled100g ghee, melted, cooled
For the pastry, place flour, honey and For the pastry, place flour, honey and
1 cup (250ml) water in a stand mixer 1 cup (250ml) water in a stand mixer
fitted with the dough hook and knead fitted with the dough hook and knead
for 5 minutes or until a smooth ball forms. for 5 minutes or until a smooth ball forms.
Enclose dough in plastic wrap and rest Enclose dough in plastic wrap and rest
for 10 minutes at room temperature.for 10 minutes at room temperature.
Divide rested dough into 12 equal Divide rested dough into 12 equal
pieces. Place 11 portions on a baking pieces. Place 11 portions on a baking
tray, cover with a clean tea towel and set tray, cover with a clean tea towel and set
aside. Start on the thickest setting of your aside. Start on the thickest setting of your
pasta machine. Run dough through 2-3 pasta machine. Run dough through 2-3
times, folding it in half each time. Keep times, folding it in half each time. Keep
rolling the dough through the settings, rolling the dough through the settings,
without folding, reducing the thickness without folding, reducing the thickness
each time, until 1mm thick. Place each time, until 1mm thick. Place
dough on a clean work surface dough on a clean work surface
and stretch it out as wide as and stretch it out as wide as
you can without it breaking. Lightly brush you can without it breaking. Lightly brush
with ghee, then, with a short edge facing with ghee, then, with a short edge facing
you, roll up to create a tight cylinder. you, roll up to create a tight cylinder.
Set aside, covered with a clean tea towel, Set aside, covered with a clean tea towel,
and repeat sheet-making process with and repeat sheet-making process with
another piece of dough to create another piece of dough to create
a second sheet of pastry. a second sheet of pastry.
Place the first rolled piece of pastry Place the first rolled piece of pastry
directly over a short end of the second directly over a short end of the second
sheet and roll up to create a thicker sheet and roll up to create a thicker
cylinder. Repeat this process with cylinder. Repeat this process with
remaining pieces of dough to create remaining pieces of dough to create
a 6- to 8cm-thick log of dough. (This a 6- to 8cm-thick log of dough. (This
process creates the pastry layers essential process creates the pastry layers essential
for sfogliatelle.) Brush pastry cylinder for sfogliatelle.) Brush pastry cylinder
with ghee, then enclose in plastic wrap with ghee, then enclose in plastic wrap
and transfer to the freezer to chill.and transfer to the freezer to chill.
To make the filling, place apricot and To make the filling, place apricot and
rosemary in a heatproof bowl and cover rosemary in a heatproof bowl and cover
with 1 cup (250ml) boiling water. Set with 1 cup (250ml) boiling water. Set
aside for 20 minutes to soften.aside for 20 minutes to soften.
Meanwhile, place milk, lemon zest, Meanwhile, place milk, lemon zest,
vanilla and sugar in a saucepan over vanilla and sugar in a saucepan over
medium heat and bring to a simmer. medium heat and bring to a simmer.
Gradually add semolina and cook, Gradually add semolina and cook,
stirring constantly, for 4 minutes or until stirring constantly, for 4 minutes or until
mixture starts to come away from sides mixture starts to come away from sides
of pan. Transfer to a bowl, cover surface of pan. Transfer to a bowl, cover surface
directly with plastic wrap and chill for directly with plastic wrap and chill for
10 minutes or until cold. 10 minutes or until cold.
Strain apricot mixture into a bowl, Strain apricot mixture into a bowl,
discarding steeping liquid. Transfer discarding steeping liquid. Transfer
solids to a food processor and whiz until solids to a food processor and whiz until
finely chopped. Add chopped apricot, finely chopped. Add chopped apricot,
mascarpone, egg yolk and clove to mascarpone, egg yolk and clove to
semolina mixture, stirring to combine. semolina mixture, stirring to combine.
Transfer to a piping bag fitted with a plain Transfer to a piping bag fitted with a plain
1.6cm nozzle and chill until ready to use.1.6cm nozzle and chill until ready to use.
Preheat the oven to 200°C. Grease Preheat the oven to 200°C. Grease
a baking tray and line with baking paper. a baking tray and line with baking paper.
Trim both ends of the pastry log and cut Trim both ends of the pastry log and cut
the log into twelve 1.5cm-thick slices. the log into twelve 1.5cm-thick slices.
Working with 1 slice at a time, use your Working with 1 slice at a time, use your
fingertips to press and pull the pastry into fingertips to press and pull the pastry into
a 10cm round. Push pastry down and a 10cm round. Push pastry down and
around your fingers to make a horn shape around your fingers to make a horn shape
about 8cm long. Pipe apricot mixture about 8cm long. Pipe apricot mixture
into the horn cavity until full, then press into the horn cavity until full, then press
ends together to seal. Transfer to ends together to seal. Transfer to
prepared tray. Repeat with remaining prepared tray. Repeat with remaining
pastry slices and filling, then bake for pastry slices and filling, then bake for
20 minutes or until golden. 20 minutes or until golden.
Dust lightly with icing sugar and serve Dust lightly with icing sugar and serve
hot or cool, scattered with extra rosemary.hot or cool, scattered with extra rosemary.
ITALIAN-STYLE RICOTTA ITALIAN-STYLE RICOTTA
CHEESECAKECHEESECAKE
SERVES 12 SERVES 12
This cheesecake has a delicious pastry This cheesecake has a delicious pastry
that wraps all around the ricotta filling. that wraps all around the ricotta filling.
The recipe works best when the The recipe works best when the
cheesecake is chilled overnight, so cheesecake is chilled overnight, so
aim to prepare it the day before eating. aim to prepare it the day before eating.
400g fresh ricotta400g fresh ricotta
3 eggs, lightly beaten3 eggs, lightly beaten
(^22) // 33 cup (150g) caster sugar cup (150g) caster sugar
250g cream cheese, softened250g cream cheese, softened
(^11) // 44 cup (60g) sour cream cup (60g) sour cream
1 tbs Strega (Italian liqueur 1 tbs Strega (Italian liqueur
- substitute Sambuca)– substitute Sambuca)
1 tbs vanilla extract1 tbs vanilla extract
2 tsp ground cinnamon2 tsp ground cinnamon
2 tbs pure icing sugar2 tbs pure icing sugar