Sfogliatella

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I should have read the reviews before I wasted my whole Sunday trying in vain to make this pastry. I wound up with something that resembled a hockey puck stuffed with ricotta cheese. All I can say is that I am very disappointed with food network for allowing a show like this to be aired.
And for Alex, If you do not know how to make something, why don't you invite an expert on to show the public how to do this correctly. Don't try to dumb it down for us. If it looks too difficult we can opt not to try to recreate it. Or, we can try to rise to the challenge.
But to leave out whole sections of how the dough is formed is unforgivable. The website insisted I rate this recipe. It deserves a 0

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my sister and I wasted an entire afternoon on this recipe (we are experienced bakers as so many have stated the filling was good but the dough was so very disappointing after we were done baking we found the video and there were several differences between it and the recipe it was very discouraging

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I watch Alex every Sunday and have been really pleased with her recipes until now. I spent the entire day in my kitchen trying to recreate what I saw on this repeat episode Sunday and am very dissappointed. The dough started out beautifully and even rolled out pretty decently but that's where the beauty ends. I left my dough chillin for two hours, even set the timer, and did exactly what Alex did with her pieces but they did not puff up. I wish I had read the other reviews before I started as it might have saved me alot of time and some frustration. The pastry tasted fine but it did not have the flaky layers that Alex showed on TV.

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Alex I watched your show Alex's day off. I was very happy to see how easy you made my favorite pastry sfolgliatella. I was very disapointed to spend a whole day in the kitchen with bad results. Alex next time you have a day off go to the beach.

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This is different from the instructions on the TV series. And the results are too....first ofall, the pastry comesout like pie crust, no matter how many times you try it..perhaps we should be using PASTRY flour? or is there something missing from the list of ingredients? I got layers, but no puff, very floury taste, heavy and not at all like Ferrara's bakery...the filling is delicious but they don't come out right at all and I followed the directions to the letter, TWICE!

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I am a big fan of Alex's and was so excited to see this episode. These are my favorite pastries. Yesterday, I spent the entire day making and chilling and rolling the dough. They did not have any layers at all. The filling was good and the pastries tasted good, but they were NOT Sfpglatella. I was so disappointed. My family ate them and told me to call them something new. This recipe could not possibly be correct. I am a good cook and baker and followed the recipe exactly. Those pastries must have come from Ferrarras.

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I baked the pastries soon after I viewed the program. I am glad I did not delete the program, as it differed from the printed instructions. It pays to read the reviews before investing time in the preparation of the recipe.

The taste of the filling was good - I did alter the way of making the cone from another source - and I thought that was why I did not receive the many layers. All in all, it was quite an experience.

Jessie

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I will keep this short and to the point. I agree with all the other comments in that (1 the recipe is different from the show and (2 the final product on the show could not have possibly come from the recipe provided. I agree that using puff pastry dough would be a much better alternative and much simpler. It also seems that a more layered but thinner slice of the rolled up dough would yield a much better flakey pastry.

Last but not least, I am amazed at how many people rate a recipe before they even attempt it. Several people rated this 5 stars with absolutely no mention or indication that they even tried the recipe. Consequently, the overall rating is 4 stars, which I believe is much higher than it deserves.

I have tried several of Alex's recipes and have been very pleased. Not this one however.

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I know Alex would like to ressurect a dying Italian art, (I try all the time to keep my Italian heritage alive but the pastries that she made could not possibly been the ones she tasted. No way. If she really wants to teach, she needs to be exact not so "get everybody out of the kithen" thing. How about roll until abour whatever thick?

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I love watching Alex's Day Off and trying the many recipes she shows. I was especially excited to try this recipe as it has always been a childhood favorite. I made it today and spent 6 plus hours in the kitchen preping for it. I thought with this much work, surely I would have a masterpiece at the end....WRONG!! After watching the episode on TV and rewatching it, I printed out the recipe and "closely" followed the directions. Sadly to say, my pasties did not resember what Alex made AT ALL!! They truly did look like little emendads with a very bland taste...NOTHING AT ALL LIKE I REMEMBER EATING AS A CHILD. Where were the stringly layers I use to enjoy eating and pulling apart, they were soooo moist and crunchy at the same time AND the filling was heavenly. These were more like hard tack one would eat on the trail. Completely flat, with absolutly no layers...of any kind. The filling was okay, I added mini choc. chips...it was the best part. Sorry Alex, but this was a bomb!!!