Sfogliatelle

My father has a particular Italian dessert he is fond of - sfogliatelle. It is a lemony custardy ricotta filling convered in very thin strips of puff pastry. My mother was watching a cooking show and they happened to show how to make this treat - there are very few shops that sell this locally. My youngest sister was visiting today so we went out and bought the ingredients and gave this a try.

The instructions said this should take approximately 2 1/2 hours. It took far longer than that. We had seen various youtube videos on how to make this but were not prepared on how fiddly these are to make, particularly to amateurs like ourselves.

The trickiest bit is to create layers pf puff pastry and involves rolling many many thin layers of dough into a croissant like shape.out effort seemed ratehr long for some reason and did not have the desired thickness around the trunk.

We pushed along and made lots of stuffing. When it came time to fill them, our mistake became apparent and our sfogliatelle were very small and we had lots of stuffing left over. We were all starting to get frustrated and decided to cut our losses and make puff pastry cannoli with the remainder.

I think we are all a little disappointed with our effort, but at least we gave it a try. The end result did not taste too bad, but is not the best I've had either. At least we were able to do something as a family.