Sfogliatella

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The recipe as writen was very slopped together and missing direction for beginners, but if you know enough about different pastries and know about bread i think this is a great recipe. I love how it uses the many different techniques comparative to making it a flaky dough like cresants (but using either butter or shortening and folding and rolling it many times and letting rest and repeat and using the cooked semolina and the technique of mixing in the eggs one at a time for a desired consistency (this very similar to pate' chaux and i love the savory and texture of the ricotta and i also incorporated my own pastry cream and mixed all to a desired consistency. SO UNIQUE

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I had my doubts that this written version of the recipe might give me problems, since in the TV episode the bakers used shortening instead of oil to spread on the dough....I bake a lot from yeast doughs to puff pastry from scratch, but this dough never came together and remained a crumbly mess even after letting it rest wrapped in plastic wrap over night. One cup of water for 28 oz of flour will not make a firm dough. This recipe was a great waste of ingredients, especially since it has so many components that do not scale down well. I can not recommend making this.