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sfogliatelle

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kjonyou's picture

Shortening, Pastery Dough and Gluten?

September 2, 2011 - 11:19am -- kjonyou
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What is the roll of lard or butter in a pastery dough with the dough gets stretched out paper thin like strudel? 

I am trying to make a similar dough for an Italian pastery that has to be streched literally paper thin.  I am using breadflour for a higher gluten content.  I undersand this is not typical for flaky pastery,  however, since its being streched so thin you need good gluten development.

turosdolci's picture
turosdolci

I said that I would post this recipe. They are delicious but although the pastry is satisfactory it isn't as fine as machine made. I would love to hear from anyone who attempts to make it. 


http://turosdolci.wordpress.com/2010/08/05/sfogliatelle-or-canolli-the-ultimate-italian-pastry/


 



 


 


 


 


 

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