Sfogliatella

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When will this show be aired again? I would like to view the segment showing the technique in making the sfogliatella.

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Love these, I just saw them in a pastry shop and wondered how they made them,
and the very same day watched your show and there they were. can you add
a video to this recipe so we can watch it again. I missed you turning them inside out and which side the extra shortening goes on. I haven't made them yet, but today
I candied the orange and lemon, they are cooling as we speak.After reading other
comments I wonder what temp to cook them at. After all this preparation I would
hate to mess it up. Does anyone read these on the Food Network or are we
just blowing hot air for nothing. we are serious cooks who want answers.

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ALEX I HAVE TO THANK YOU AND I ENJOY WATCHING THE WAY YOU COOK BECAUSE YOU HAVE THE PASSION AND DESIREFOR OUR FIELD BUT I MUST TELL YOU I HVE BEEN IN THIS BUSINESS OVER 30 YEARS AND ALWAYS WANTED TO KNOW HOW TO MAKE SFOGLIATELLS WHEN I SAW YOU MAKE THEMI MADE THEM THE NEXT DAY FOLLOWED ALL THE DIRECTIONS AND ON THIS SITE IT SAYS 375 COOKING TIME ON THE VIDEO IT SAYS 450 SO I WENT WITH 450 AND LIKE ONE REVIEWER SAID THEY CAME OUT LIKE EMPANADAS I WAS SO DISSAPOINTED COULD IT BE THAT THE DOUGH HAS TO BE WORKED LIKE PUFF PASTRY THANK YOU

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I am making this again...but my layers didn't turn out like they should have. It has to be the way I shaped the dough but I am not sure what I did wrong. I let the dough rest in the refrigerator after each step and in the freezer for the final step. I pushed in on the middle and slowly worked my way out but the dough turned out like an empanada. I have to watch this show again to see what I did wrong.

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ALL MY LIFE ON HOLIDAYS MY GRANDMOTHER MADE THESE AND AS THE YEARS WENT BY...I ASKED HER TO SHOW ME HOW TO DO THESE PASTRIES...I BOUGHT ALL THE INGREDIENTS BECAUSE SHE NEVER MEASURED ANY THING AND STEP BY STEP I WROTE EVERYTHING DOWN....AND WHEN SHE PASSED AWAY I COULD NOT BELIEVE I COULD NOT FIND IT...I TURNED ON THE SHOW TODAY AND TO MY SHOCK I SAW THIS RECIPE...ME AND MY HUSBAND JUST LOOKED AT ONE ANOTHER..UNBELIEVABLE..THE ONLY THING DIFFERENT MY GRANDMOTHER DID WAS SHE USED RICOTTA CHEESE AND ADDED COCOA POWDER ,VANILLA EXTRACT...BAKED THEM THEM SPRINKLED POWDER SUGAR...SOME SHE WOULD PUT THE FRUIT BUT ALL US KIDS PREFERED THE CHOCOLAT MIXED IN...THANK YOU FROM THE BOTTOM OF MY HEART

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I haven't tried making it yet, but I will and let you know how it turns out. I found the citron and other candied fruit long time ago at an Italian pastry shop (find one that makes sfogliatelle and cannoli to order. I use these fruits to make Sicilian Cassata.

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Can someone tell me how to candy oranges & lemons. Could u substitute orange & lemon rind coated in sugar. Can"t wait to try this recipe. Looks delicious! Thanks

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She used regular shortening. The citron was chopped up so could probably use the pre-chopped, which is easy to find. The orange, on the other hand will be a challenge, but I will go ahead and use candied orange that I have a recipe for. Regardless, I am definately going to try these. I have never seen anything that looked this good.

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I have looked for this recipe my whole life. Having grown up in a Sicilian family I absolutely love these. I only caught the end of the show (darn - would love to know how to candy whole oranges and lemons (I assume you peel them and gently cook in sugar water - also is the shortening vegetable shortening or butter.
Paging Alex!!! Help!!!!

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I watched Alex make this pastry very carefully, but am not sure whether the shortening is applied to the inside surface of the "clamshell", or the outside? Does anyone know? Thanks, I can't wait to try this. Also, has anyone ever seen where to buy the candied orange and citron in its whole form like she had on the show? That was a new one on me.