Fagottini di sfoglia con pere e nutella
Try this Fagottini di sfoglia con pere e nutella recipe, or contribute your own.
Try this Fagottini di sfoglia con pere e nutella recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preriscaldate il forno a 180°.
- Stendete il rotolo di pasta sfoglia, lasciato in precendenza a tenperatura ambiente per dieci minuti e ricavarne 12 rettangoli
- Distribuire al centro di un rettangolo un cucchiaio di nutella, un paio di fettine di di pera già sbucciata e un pizzico di cannella.
- Chiudere con un altro rettangolo e sigillare bene con le dita i bordi, spennellare con del latte e spolverizzare con zucchero di canna e cannella.
- Cuocere in forno caldo per 10-15 minuti, o comunque finchè non saranno ben dorati.
Replacing commercial puff pastry with laminated shortcrust dough fundamentally alters the final texture, yielding a crumbly, cookie-like exterior rather than the soaring, flaky layers characteristic of traditional puff. When working with laminated doughs containing high butter fat ratios, ambient temperature dictates success; allowing the rolled sheet to rest on the counter for exactly ten minutes ensures the gluten relaxes enough to prevent cracking during cutting, yet remains cold enough that the butter does not melt into grease before hitting the oven. Achieving optimal crispness requires a properly preheated convection oven operating at 180 degrees Celsius, because insufficient initial heat fails to instantly vaporize the water trapped between the dough layers, resulting in a dense, greasy interior instead of hollow, crisp strata. Pears release significant moisture upon heating, so slicing the fruit thinly and ensuring the surrounding hazelnut spread creates a protective barrier prevents the bottom crust from becoming waterlogged. Scaling this preparation up or down requires careful spacing on the baking sheet, maintaining at least two centimeters between parcels to allow hot air circulation around every edge for uniform browning within the fifteen-minute baking window.
