This beautiful Italian pastry is made of many, thin layers of dough that bake up delicately crisp and encases a creamy filling made with ricotta and semolina flour. This is definitely a project, but it yields delicious and impressive pastries that are worth the effort. It makes a great weekend baking project, and is made even better with a few pairs of helping hands. The dough is rolled thin using a pasta machine—at it’s longest it will stretch about 4 feet long. For this reason, it’s ideal to have a couple sets of hands on deck to handle the dough. It is also totally possible to do alone, but you need a nice, long piece of kitchen counter (or a table) to make sure you have room to gently lay the pasta down as it comes out of the machine. See some of the step-by-step photos above and find more details in the full article!
Featured In: How to Make Swirly, Flaky, Mesmerizing Sfogliatelle —Erin McDowell