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Sfogliatelle Ricce
January 23, 2014

YEAH! This is exactly the kind of complicated, multi-step, can't-find-locally kind of recipe I totally geek out on. First off, this was really fun to make. When I sliced into the dough log after it chilled, I exclaimed, "COOL!" because it looked like a big fat leek, with all the dough layers visible. I used homemade candied orange peel--with a recipe this fancy, why go halfway? I also don't think I stretched the dough enough after rolling it through the pasta machine. Oh: and rather than rolling the dough immediately after mixing it in the Kitchenaid, I wrapped it in plastic and let it sit on the counter while I made the filling. I did use the extra 2 teaspoons of water and the dough was still very tight; I wanted to give the flour time to absorb the moisture. When I did roll it out, it had a lovely, plastic texture. Like I said, my dough wasn't thin enough because the pastries were very, very crunchy--like the edge of the lasagna noodle that sticks up and gets dried out during baking. It wasn't unpleasant--but I wanted it to be thinner, more tender, like phyllo or strudel pastry. While I should probably just make the recipe again and see what happens, I also think I'd like to try adding just an ounce of fat to the dough to make it more extensible and tender. I didn't use all of the butter-lard mixture, and I some filling left over, which I froze and plan to use in breakfast pastries or for a yeasted coffeecake or something. Thanks for this great-tasting project!

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