Traditional Neapolitan Pastry Horn: Sfogliatelle

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This is not traditional Sfogliatelle. This was horrible and I usually love his recipes. See Nick Malgieri's Italian Desserts for the real deal!

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I think it doesn't come close to a sfogliatelle. Mario, what were you thinking??

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There are different types of Sfogliatelle, Frolle and Ricce are Italian, the lobster tail is American. The cool one that has hundreds of layers is Sfogliatelle Ricce. I dont know if he dumbed this down for the Food Network audience but it's not appreciated.

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I am sorry but to have this represent what is by far my favorite pastry is absolutely appauling ..come on there are no short cuts for Sfogliatelle you either make it right or call it something else...butter??????? no layers ..no semolina ..wth??? Mario please

if you want to make a simple rather elementary pastry go for it ...anyone can make this ..but it is not correct and please do not think you are making a sfogliatelle ....most people even in Italy go to the bakery and buy them rather than make something like this...

.if you want to make a sfogliatelle..take the itme and do it right ...Jeez Mario come on you know better ..this is not even a good recipe for pastry of any kind!

yuk

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I don't know what this pastry is, but I know what it is not -- it is not sfogliatelli. I concur with the prior review, a sfogliatelli filling is made with semolina, and the outer shell is many thin, crisp layers of a dough that is similar in tast and texture to phyllo.

This recipe is an abomination!! If you want to see what sfogilatelli really look like, follow this link: http://www.capriflavors.com/images/sfogliatelle%201450.jpg

And if you want to taste one, go to an italian bakery -- and be prepared to fall in love !

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Mario Batali's recipe is not "total BS," but it could be more precisely identified. In Naples, they would call his pastry "sfogliatelle frolla" to distinguish it from "sfogliatelle ricce," the pastry shop version. The homemade kind are much less labor-intensive and quite tasty, if properly made. That seems totally appropriate for a program discussing what Italians make at home for Easter celebrations. When Italians desire the many-layered version, they buy it from a pasticceria.

Incidentally, my forbears came from Salerno, where the classic sfogliatelle ricce originated in the convent of Santa Rosa. Traditionally, fine semolina is used to thicken the filling, and the pastry is made with plain flour and cold shortening (lard cut in, as well as melted and brushed between the layers.

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I registered simply to review this horrible recipe. If I could rate less than one star, I would.

Do a Google search or look in the closest italian pastry cookbook and try to tell me I'm wrong.

Here are my reasons:

A decent understanding of the Italian or Latin language would indicate that 'sfogliatelle' means "many leaves" or "Many leafed." This recipe features one layer of soggy, tasteless pastry.

Sfogliatelle look like clams, part of the reason the old-timers call them "vongole" tongue-in-cheek. They do NOT look like oozing mortar leaking out of a wet fiberglass blanket.

Traditional Sfogliatelle is made with a phyllo-like bastry dough that is high in semolina. It is cut into strips and layered, then folded gently to completely enclose the filling. The dough is made with HOT water, SALT, and SEMOLINA. There is NOT any fat in it, the fat is brushed between the layers of strips like

Traditional Sfogliatelle filling is made with Fresh Ricotta cheese, minced, candied orange peel, and SEMOLINA. SEMOLINA is KEY in Sfogliatelle.

This is only a few reasons why it's another BS 'authentic' recipe from the arrogant, cocksure Batali. Ask any Napoliatano.