Sfogliatelle and a guest post

26 April 2012
by Phuoc

A while ago I was asked to do a guest post on Shez’s blog, One Bite More. Seeking inspiration for what to make for the guest post was possibly one of the hardest things I did for this post. Being slightly devastated that I couldn’t go to a Cancer Research conference in Barcelona later this year, I started to think of other possible holiday destinations I can go to. This lead me to think about my first ever overseas holiday to Europe and how much I was looking forward to visiting Venice.

It was here where I came across sfogliatelle; an Italian pastry shaped like a cone and has layers and layers of flaky pastry with a sweet ricotta mixture inside it. It has always been on my mind to create this wonderful dessert at home and I did.

So head on over to her blog to check out my post to read a bit about my Venice holiday and how to make sfogliatelle at home. Click here for a printable recipe.

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16 Comments

  1. Lorraine @ Not Quite Nigella

    Look at all of those beautiful layers! :O

  2. Sara (Belly Rumbles)

    Phuoc they are gorgeous!! You rocked that recipe :)

  3. Maria @Epicuriously

    You are a genius! I love this pastry and will helplessly gravitate towards them – I can’t believe you made it! Thank you for the recipe, I’m going to try and make it for Mother’s Day, you’ve secured what dessert I’m making =)

  4. Tina @ bitemeshowme

    Congrats on the guest post! That’s awesome – and hello sfogliatelle.. it sounds so sexy and you made it look even sexier ;)

  5. SarahKate (Mi Casa-Su Casa)

    Loved this post on both blogs! I’m so impressed that you tackled all those layers! I’m often scared to death of pastry, so your recipe is seriously brilliant.

  6. Phuoc

    Lorraine & Sara: Thanks!

    Maria: I do hope you get around to making them, they are truly a labour of love but definitely worth it, and what better way to spoil mum (and yourself). Happy baking! :)

    Tina: Awww thanks! :)

    SarahKate: Thank you! Pastry isn’t so bad to make, it’s just a matter of knowing the limits of working with it (normally it’s best to underwork the dough) and you’ll be fine. Practice makes perfect, don’t give up!

  7. Food is our religion

    That pastry looks like a challenge! Can’t wait to see what you will be able to create in a years time!

  8. shez

    Thanks so much again for the post Phuoc! I have serious thin-pastry-phobia so was ridiculously impressed at your home made pastry skills. They look delicious.

  9. Phuoc

    Food is our religion: Trust me, it’s not so bad, all you need it a little practice :)

    Shez: Awww thanks!

  10. Nic@diningwithastud

    Fab job :) they’re so pretty!!

  11. Ai-Ling@blueapocalypse

    I’ve only ever made a basic shortcrust pastry, anything beyond that seems like too much work. Very impressed by your Sfogliatelle!

  12. Martyna @ WholesomeCook

    Hey Phuoc, I’ll be heading over to check out the recipe shortly – loving baking at the moment, but a quick question… where did you get the “lacy” black plate from? Is it by Wonki Ware? I got some in HK but was wondering whether they sell them in Syd! Thanks, and enjoy Italy!

  13. Vivian - vxdollface

    wow that sfogliatelle looks real nifty :) not sure if I ever attempted that mine would end up looking like that!

  14. Phuoc

    Nic: Thanks!

    Ai-Ling: They are truly a labour of love but they’re oh-so-worth it!

    Martyna: I got mine from Hong Kong a while back, can’t remember the name of the shop though :S

    Vivian: Thanks :)

  15. Mary

    I’m terrible at making pastry but this is so good I can’t resist! Great job you did though!

  16. Phuoc

    Mary: Thanks

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