This has to be the most detailed Sfogliatella pastry tutorial on youtube!! Well done!!

@Bennysbaked

3 жыл бұрын

Thank you!

@Aveeda1

2 жыл бұрын

Great instructions! Thank you 😊

@teggianosalerno5050

9 ай бұрын

But this isn't Sfogliatella

@psychedforlife7176

4 ай бұрын

​@@Bennysbaked what is the Golden Syrup and is there an American equivalent?

@mydear6788

2 ай бұрын

Honey

What an absolutely perfect version of Sfogliatella! You did such a great job of taking a recipe that most professionals consider an absolute nightmare and making a great step by step tutorial that's easy to follow! When I used to make these with my grandmother she never used the pasta machine. She'd stretch it out across her dining room table with a special "sofgliatelle tablecloth" she used to help roll it up with. Kudos to you! The only thing that I would say is I vaguely remember there being a difference between Sfogliatella and lobster tails. The lobster tails usually being filled with a choux paste first to help get better height and length and then being filled with cream instead of that beautiful semolina filling. Thanks again!

@Bennysbaked

2 жыл бұрын

Thank you!

After watching your video, I think I might be able to actually attempt this. You always take the most challenging bakes and make them approachable. Thank you so very much!

Omg these looks amazing. My Dad loved these. I am on Keto, but will try and convert the ingredients. Thank you!

Hi guys, Ben here! Thanks for all the feedback and comments🙂 There will be more croissant and laminated pastry related video coming soon. Including a series of detailed theories on the croissant dough, the butter, the proofing, and temperature..etc. I'm back to work now so the upload time would be very random now. However, I do check comments every day and I try to answer all your questions as fast as possible, so feel free to ask any questions! Thanks again for all your supports! Keep claim and bake on!😁

Best video I’ve seen on the web for lobster tails. Thanks so much for a great explanation ❤️

I’ve been so intrigued lately with this pastry and this is the first video I came across that shows the technique along with the recipe to follow. Thanks, Benny, I’ll give it a go! ❤ I needed this confidence boost. 😊

Ben, I really like your videos. Detailed step by step explanation without any chit-chat. Great music as well ;) Keep posting! Thanks a lot!

@Bennysbaked

3 жыл бұрын

Thanks for the support! I will :)

Loved it must try

Wow! They look amazing.

Gorgeous! My absolutely favorite pastry. Really great video! Thank you.

@Bennysbaked

3 жыл бұрын

I'm happy to hear that :) Thank you!

I'm giving these a shot tomorrow. They look awesome

After watching this I am happy to pay $3.50 for one of these beauties at Uncle Giuseppe's. God bless the women Goddesses who have the patience to make this.

I learned that they make these in the Philippines and deep fry them. They pinch them shut so the filling doesn't spill out. Wonderful. Thanks.

@Bennysbaked

2 жыл бұрын

I will try that! Thanks for letting me know!

Damn these look and sound absolutely perfect! Whenever I visit Puglia in Italy I visit a local Pasticceria and sfogliatelle are always a must buy. Thank you for this detailed tutorial! I really appreciate the time and effort and if I'm brave enough, I'll try to bake them myself soon 😊 I might try and bake them with crema del salento as filling instead, I believe this is the filling the local bakers use.

@Bennysbaked

3 жыл бұрын

Thank you! Man! I always wanted to go there😬

@Valeria_airelaV

2 жыл бұрын

@mcfinnigan23 You have to eat them in Naples, where they were born.

You are an amazing pastry chef.

@Bennysbaked

3 жыл бұрын

Thank you 😌

Finally, I can find right dough for my apple strudel. Thank you.

@Bennysbaked

3 жыл бұрын

You're welcome! :)

Wow! Amazing. Thanks for sharing. One day I'll have the courage to do it😁

@Bennysbaked

3 жыл бұрын

Dooo it😆!!

Man, if only I had enough hours in my day to do a challenge like this one. How would this ever be a profitable pastry, there is so much work involved!

@Bennysbaked

3 жыл бұрын

Unless this is the only pastry you sell in your shop, it just wayy too time consuming!!😂

Really great tutorial. I miss the bakeries in NY.

I’m so happy I found a recipe that uses butter. Thank u.

@Bennysbaked

2 жыл бұрын

Hope you enjoy

@inescardillo8829

3 ай бұрын

Me too. I was thinking of using only butter, but noticed most of the recipes use lard. I suppose instead of lard, you could use vegetable shortening if you want. Butter provides a better flavor too.

Wow!!! I saw this pastry made once, on master chef, in Israel. I thought it was hard to make, now I know its crazy hard!! Wish I had a pasta maker so I could give it a try, I love challenges!! Thanks for this video, well done!!

@Bennysbaked

3 жыл бұрын

You can do it!🙂

What an achievement! My mouth is watering. Thank you very much.

@Bennysbaked

3 жыл бұрын

Thank you!

Wow this is Amazing 😉

Wow. Gonna' try my best to replicate a big batch of these little beauties as soon as I find a kitchen to bake them in.

Perfect work! 💎💎💎💎💎 Thank you so much!👏👏👏

Amazing !thanks to sharing it..

@Bennysbaked

3 жыл бұрын

You're welcome 🙂

This is commitment man! Good job!

@Bennysbaked

3 жыл бұрын

Thank you! :)

I'll have to try this. Great job

@Bennysbaked

3 жыл бұрын

Thank you!🙂

Wow….. you are an artist, not a baker. Amazing!

@Bennysbaked

9 ай бұрын

Thank you!

Great tutorial..It is the best video..Thanks for sharing..

@Bennysbaked

3 жыл бұрын

Thank you!

I like this recipe, looks so yummy💕

@Bennysbaked

3 жыл бұрын

Thank you! :)

Stunning work xxxx

@Bennysbaked

2 жыл бұрын

Thank you! Cheers!

Simply sensational.

@Bennysbaked

3 жыл бұрын

Thank you!

Made this today. It was soooo good!!

@Bennysbaked

2 жыл бұрын

I'm happy for you!

this helped me correct a lot of mistakes on mine - thanks!

@Bennysbaked

3 жыл бұрын

I'm glad to hear that!

Superb tutorial!

@Bennysbaked

4 ай бұрын

Thank you!

Binging your videos while my bread dough is proofing and it's making me so hungry 😭😭

@Bennysbaked

3 жыл бұрын

😁

Absolutely wonderful 😍 Greetings from Scotland. Have a great day everyone 🌻. I wish I could erase those dislikes for you. It's perfect 👌🏻

@Bennysbaked

2 жыл бұрын

Thank you!

Thank you! I am now planning on making soon. After freezing the disk pieces for future baking, should I just let the ones I want to bake defrost in refrigerator covered overnight and then let come to room temp before shaping?

This is fascinating, thank you! I only just heard of sfogliatelle, and came straight to KZread to see how it was made, and you did not disappoint! Looks like you need a big kitchen and lots of oven space to do this...I'm wondering how cutting the recipe by 1/3 would work. xD

@Bennysbaked

3 жыл бұрын

Hi, thank you! Yes it'll still work but you won't get as many layers as mine that's all🙂

Gracias 🙏 Súper me salieron con todo que la Guerra de la máquina de rodillo a sido brutal, pero al final conseguí Tu forma de trabajar me animo a probar Saludos y gracias por compartir 🎉

@Bennysbaked

2 жыл бұрын

Eres muy bienvenido!

This is AWESOME omg 😩🙌🏽

@Bennysbaked

3 жыл бұрын

Thank you!🙂

Impressive

Very well done, thanks.

@Bennysbaked

3 жыл бұрын

Thank you!

Bravissimo 👏👏👏👏👏👏👏

I like that you showed the failed experiment. SO nice that not everything comes out perfectly!

haiii iam from indonesia.. my people here unknow much about spogliatella so i’ve search in the internet how to make it and then i see your video its so helpfull with simple tools and tutorial. i just wanna say thank you so much its so mean alot for me ❤

@Bennysbaked

9 ай бұрын

Thank you for your support😀 Please don't hesitate to ask me anything about pastry on my instagram!

@budheyuyun992

9 ай бұрын

sure ❤

Never know this kind od desert before look so good ❤

@Bennysbaked

2 жыл бұрын

Thank you!

02:09 Dude turned the sound on. Excellent recipe btw! 💯

Make sure to chill the semolina mix before adding to cream cheese. :) also we add essence of orange to the water . 😊 thank you so much for this video! I've watched it 100 times

@Bennysbaked

9 ай бұрын

Yummy!!!

Thank you for sharing 😍👍🏼

@Bennysbaked

3 жыл бұрын

You're very welcome!

Awesome

I tried both (what I believe is) the original with semolina filling and the choux-chantilly variation and I have to say the original is the winner by far! Way more interesting than the version with whipped cream.

@Bennysbaked

3 жыл бұрын

Ikr!

@Bennysbaked

3 жыл бұрын

@Ivana Notyers sounds yummy?

Very yummy!

@Bennysbaked

3 жыл бұрын

It was!😋

Beautiful

@Bennysbaked

3 жыл бұрын

Thank you 😌

This is why you go to an Italian bakery to get your crunchy lobster tails!!

Bravo!

@Bennysbaked

2 жыл бұрын

♥️🙏

WOW! Thank you!

This really looks amazing! The effort you put into it is so worth it at the end, it looks super flaky and yummy. What happen when you stretch too much when greasing the dough with butter, after put it on the rolling pin?

@Bennysbaked

3 жыл бұрын

HI, and thank you! Do you mean to stretch the dough too thin?

Very nicely presented recipe and lovely tips at the end! Are sfogliatella ever made with savory or ground meat filling? Any experience how that would turn out?

@Bennysbaked

3 жыл бұрын

Thank you! Although I haven't personally made a savory sfogliatella before, I think it's viable! The pastry itself isn't sweet or savory. As long as the filling isn't too wet and has a good binding agent( eggs, roux, etc) They should bake just fine!

Excellent ❤❤

Perfect ❤

Great job. I also made so was delicious. Unfortunately there is hard work for good results. Thanks for recipe.

@Bennysbaked

8 ай бұрын

You are welcome!

I was told to use shortening instead of butter, I’ll have to try both at point 😋

Wow this looks amazing, will you be able to make this if you don't have a pasta maker to make it as thin as you have it?

@Bennysbaked

3 жыл бұрын

You can roll with a rolling pin, but it's going to take a lot of work!

Bravissimo, da l'Italia

You are an artist. Edit: And I am a subsciber.

@Bennysbaked

2 жыл бұрын

☺Thank you!

I subscribed but damn this channel is not for the faint of heart. You need some serious skills here. Gonna take my chance at some though

@Bennysbaked

3 жыл бұрын

You can do it! :D

Bravo Benny, sembrano davvero originali da Napoli!! (Looks like the original ones from Naples!)

@Bennysbaked

3 жыл бұрын

Thank you! :)

LovE it

@Bennysbaked

3 жыл бұрын

Thank you!

thats so dope

@Bennysbaked

2 жыл бұрын

cheers!

that looks so gorgeous!! I wish I could make like that! but Im afraid to try them :(

@Bennysbaked

Жыл бұрын

Just try it! Practice makes perfect!🙃😁

Instant sub

Hi dude, im from Italy Just to say that Sfogliatella and Lobster Tail are different things 😃 Anyway, great result

Wow, and I thought croissants were difficult to make. This one beats that. LOL

@Bennysbaked

3 жыл бұрын

Haha, both require practice!

@tweewin

3 жыл бұрын

@@Bennysbaked I have made croissants plenty of times and it's definitely much easier than this method for sfogliatella. 😂🤣 Lots of butter here, too! Too bad I don't have a pasta roller, so I will have to put this one on the back burner to-make list.

Not what I expected out of a random "minecraft long play" playlist, but I will watch it

@Bennysbaked

2 жыл бұрын

How does youtube know I play minecraft?

@furballisticfinn6881

2 жыл бұрын

you came from ryanthescion too?

Now this is a worthy challenge! Finally found an excuse to buy a pasta machine. Question :how much butter do you need for the recipe?

@Bennysbaked

3 жыл бұрын

About 200g, depends on how much you grease the pastry, some people use more some less.

a pro bakery with a a beautifully detailed video but i 🤔 its so near to paratha the dough i mean definitely im gone try it

@Bennysbaked

3 жыл бұрын

Haha, thank you!

Hi Benny , I was wonder if this is possible to make without using the dough sheeter . Can I roll them out by hand .

Thank you for the video! I was wondering, what type of pasta maker do you use? Or how can I know when buying a pasta maker if it will be thin enough?

@Bennysbaked

Жыл бұрын

All pasta makers should be fine. You stretch the dough with hands in the final stage.

Thank you for this! Been wanting to try and make these for so long. If I wanted a smaller batch, can I half the recipes listed? And is honey a good sub for golden syrup? TIA! 😊🙏🏻

@Bennysbaked

Жыл бұрын

Yes and Honey!

@cindyso279

Жыл бұрын

@@Bennysbaked Thank you so much! Looking forward to more videos. 🥰🙏🏻

Are these dry? The seem like there dry. Is there a way to make them so there not so dry?

Originale recepe calls for ricotta and semolina, but i would like to try this as well, if you make them smaller you can fill them with chocolate pastry cream

@Bennysbaked

2 жыл бұрын

Great idea!

Great video, man! Question: Is it possible to do this by hand without pasta machine? I make pasta by hand a lot, and usually I divide the dough up and roll each individual parts out. Will this apply to the Sfogliatella, or is it too much of an arm workout haha?

Thank you for providing this very clear tutorial and list of ingredients. I can't wait to give it a try! Question: Can the prepared log be frozen, or better yet can the portioned disks be frozen for future baking?

@Bennysbaked

3 жыл бұрын

Yes, they freeze very well :)

@Bennysbaked

3 жыл бұрын

In fact I have one in the freezer now xd

Trying this today, with an almond theme 🥰 💕

@Bennysbaked

3 жыл бұрын

Yummy!

Do I use semolina or semolina flour? Like the fine one or the coarser grind?

What a fantastic video, super helpful, thanks so much! Just wondering what the estimated yield is (as I’ll definitely be doubling or tripling it! 😂😍) Thanks!

@Bennysbaked

2 жыл бұрын

Roughly about 14-15 for 1 recipe. That's a lot of dough you have to roll!😂

@lilym6505

2 жыл бұрын

@@Bennysbaked Thanks! Hahaha it’ll definitely be worth it though! Not to mention my family would kill me if I didn’t make more! 😂😂

bella

*R E S P E C T*

Came out amazing! A question, first time I hear about this golden syrup, can I substitute it with smth, honey? Also, is it possible to substitute semolina with corn flour? Thanks a lot.

@Bennysbaked

9 ай бұрын

Yes you can for both😀

@kookadoo

9 ай бұрын

@@Bennysbaked thank you very much! Subbed. Sorry to see u are not posting anymore.

@Bennysbaked

9 ай бұрын

@@kookadoo Thank you for the support, I have been unwell since last year, going through many treatments, and now recovering from the surgery 🙂 but I have never given up teaching pastry, once I am well enough mentally and physically I will definitely start filming again 💪❤ Thank you guys again!

@kookadoo

9 ай бұрын

@@Bennysbaked oh man, that is tough, really sorry to hear that. You would think someone stops posting cos he has better things to do etc. I'm really glad it's going well and wish u a speedy recovery and to be back sharing with us the amazing skills !!! I may try this one on my channel, and give the credits if that is ok. All the best ❤

@Bennysbaked

9 ай бұрын

@@kookadoo Cheers mate! I'm still answering questions from my viewers on instagram. Don't hesitate to DM me anything about croissants there!

Dunno about frying in oil. The secret of the flaky pastry is the fat layer keeping the flakes separate. This layer will dissolve as soon as you dump the pastry in the hot oil. You'd have to find a way to connect the flakes at one end and keep them separate at the other.

hello what can i use instead of maple syrup? how many hours can the dough stay in the fridge? Thank you

@Bennysbaked

2 жыл бұрын

Honey, 1-2 days.

Good day, could you tell me the number of your final dough thickness on your pasta machine? I ask that because I have 9 thicknesses on my machine and somehow I think 9th is way too thick.

@Bennysbaked

2 жыл бұрын

I only have 7!

What kind of butter you used for the spreading on the dough.

@Bennysbaked

3 жыл бұрын

Unsalted butter

Hi! Thanks for a great recipe and video. I made the Sfogliatella, its turned out very tasty and flaky but also flat. What do you think is the reason?

@Bennysbaked

3 жыл бұрын

Filling too wet?

@ayalaiacobson8509

3 жыл бұрын

@@Bennysbaked Actually it was quite dry.. We thought maybe we opend to much each shell and the air escaped . Does it make sense?

@Bennysbaked

3 жыл бұрын

@@ayalaiacobson8509 The bottom opened up you mean?

Does anyone know how much granular sugar to add to the dough? Golden sugar is hard to come by. Thank you!

@Bennysbaked

2 жыл бұрын

You can use Honey ☺️

Another question:why do you not seal the pastry after filling?

@Bennysbaked

3 жыл бұрын

To allow the steam to come out! Or it'll bust open on the side

Cool. Can I know what type of bread flour and percentage?

@Bennysbaked

3 жыл бұрын

T55 12%