Sfogliatelle DEMO from scratch

[@monikakazlauskaite985]

Thanks❤

[@KrisKazlauskaite]

Ačiū sesulyte! 🩵

[@levinawalsh2015]

Incredible as Always 👌. Thank You Kris & your colleague May for sharing with us All. You are Both True Masters.☘❤

[@KrisKazlauskaite]

Hello! hope you are well! I really enjoyed this collaboration, not only learning having fun :) see you soon in the next one :)

[@blueberryblues3365]

Hey Kris, that was fantastic. I have been waiting to see it. They are one of my favorites to eat, never made them but would love to try . Looks like a sheeter is a really big help. It amazes me how many times she went thru the sheeter and the dough never got tough to roll. Also great to see a different filling. They are always custard. Thanks again. Your videos are always great. Xo

[@KrisKazlauskaite]

Hey! Amazing to hear! I decided to involve more people so in this way we can learn more different things ☺️ love it. Really amazing to hear you enjoy my videos! See you soon in the next one :) regards!

[@tabitagunawan]

this is so amazinggg!!! 🎉🎉🎉

[@KrisKazlauskaite]

Thank you so much Tabita! You are always here ☺️

[@ROODEE-jy9kg]

Wow! This video has exactly the demonstration i was looking for! Thank you ❤

[@KrisKazlauskaite]

I am glad this video found you 😇

[@ROODEE-jy9kg]

@@KrisKazlauskaite ugh. I totally destroyed my first try. I think the layers were too thick and my method of making the "cone shape" needs work. I did everything by hand. Thanks again for the video and your response ☺️ I'll keep trying🙏

[@KrisKazlauskaite]

@@ROODEE-jy9kg keep trying, I don’t know anyone who makes things perfectly from the first try ☺️

[@aloysiusamepou.tapora219]

I love 💕 it 😍. It's a very hard work making pastry but it's worthy ❤️. Gracie Mule! 🙏😁👌

[@KrisKazlauskaite]

hey, I do think the same, some times good things take time :). thanks for watching!

[@loriwilliams2632]

mesmerizing...I love watching these being made. The patience! They look delicious 😋

[@KrisKazlauskaite]

uhh yes, a lot patience! ⏳😁 I was really happy to learn from May too! :) thanks for watching!

[@tarusina]

this is so incredible to watch! making a pastry is a hard job - we have to appreciate it!

[@KrisKazlauskaite]

Hey! thanks a lot, we enjoyed doing this video and as I said in the video, sharing is caring :) see you soon!

[@katyyung6247]

Thank you for sharing this process! It’s one of my favorite Italian treats ❤

[@KrisKazlauskaite]

Hey, it's really a gorgeous pastry! my pleasure to share, see you soon in the next one :)

[@katyyung6247]

@@KrisKazlauskaite can’t wait! 🤗

[@grimmalkinn]

Sfogliatelle!! My fave pastryyyy ❤

[@KrisKazlauskaite]

Int's incredible indeed!☺️

[@Reven-p9g]

I might be guessing that most who find this video were looking for a way to make this in their home kitchens with the typical home kitchen equipment that they have available. That's what I was looking for. I don't have an industrial kitchen with commercial equipment. I may be willing to go out and purchase a cheap home pasta machine if I must , but first I'd like to see how to make it in a typical amateur home cooks kitchen . Make no mistake I'm an excellent chef, I just need home, family versions. I'm just not trying to run a commercial bakery. Thanks.

[@deadlyaeronuat5198]

Then look for a different fuckin video Grandma.

[@backtoblack9102]

Well, if you are good home chef and have any experience with working with dough you would realise that all you need is stand mixer and pasta maker. Found in most Italian home kitchens. The only difference being is if you were to make this at home you would need to mix dough again after initial rest to create gluten. Then put it through pasta maker. Your welcome :)

[@diegorubio1482]

Go find another video then

[@chadspinelli3464]

Use a pasta bike

[@zaqareemalcolm]

this is a ~400 year old recipe and predates such equipment

[@contactdeklutskwijt1060]

Delicious Kris!! 😍

[@KrisKazlauskaite]

Thanks a lot! All credits to my colleague :)

[@sramaxhiku]

Bravo Kristina !

[@KrisKazlauskaite]

Thank you! Credit goes to May though☺️

[@helenrennie]

Hi Kris, I just found your channel and I am obsessed! I am a cooking instructor and KZbin creator from Boston (but I am more of a cook than a baker). Watching your videos made me want to fly to Madrid immediately and take a class from you. I am actually not sure if you are still based in Madrid or not. I wish you the best of luck in your career. I was in Copenhagen this summer and loved all the same bakeries that you did. If you have any idea how Juno makes their lemon cake, would you let me know? I don't normally like cakes, but theirs had the most amazing texture. Did you by any chance go to Hart bageri and try their cardamom croissant? I really miss Europe and watching your videos made me feel like I was there.

[@KrisKazlauskaite]

Hello, thank you for your message! thanks a lot for deep diving into my videos, love it!☺️ Yes I am based in Madrid but I am travelling a lot so I have no problem to reach any part really :) I went to Denmark in May, I absolutely loved it🇩🇰 honestly wishing to come back! Juno-i don't know much, hard to get this kind of info 🤓 hart also very good!! Maybe I should organise my classes in Madrid? Invite people whoever wants to learn jiji, I wonder If people would be interested :) Europe is amazing! you should definitely come!🇪🇺

[@robertobolorin3519]

Saludos Kris desde Puerto Rico. Que interesante el video. Tiene pocos ingredientes pero no es fácil el proceso. Te felicito. Cuídate mucho y mucha Salud

[@KrisKazlauskaite]

Hola! Saludos desde Madrid! ☀️ gracias, espero que aprendiste algo nuevo ☺️ hasta pronto!

[@maorshalom444]

That's beautiful, thank you!

[@KrisKazlauskaite]

Thank you!:))

[@EscolhidoAlvinegro]

Uma verdadeira aula muito obrigado por compartilhar seu conhecimento, irei me inscrever e acompanhar o canal.

[@KrisKazlauskaite]

Thanks very much for being part of my community!:)

[@monikakazlauskaite985]

❤❤❤beautiful as always

[@KrisKazlauskaite]

☺️thank you!

[@sjr1221]

Yes Boss! my favourites :P

[@KrisKazlauskaite]

🫠🙏

[@clarke6808]

Really great... Thank you

[@KrisKazlauskaite]

My pleasure!:)

[@ahmederfan1937]

Thanks for sharing ❤

[@KrisKazlauskaite]

My pleasure! :)

[@mustafahacioglu5796]

thats so beautiful, what kind of oil/butter did you use?

[@allkindofshorts8181]

I always waiting your videos...

[@KrisKazlauskaite]

Thank you, exciting to hear this! :)

[@joannturrin9141]

my absolute faovrite of all.

[@KrisKazlauskaite]

🙌🙌🙌

[@MrsJax304]

Wonderful video

[@KrisKazlauskaite]

Thank you so much for checking it out :)

[@erikahrivikova3423]

Helloooo! great video!!! can I just ask, the rough estimation of how much flour is used in the video? im trying to scale my recipe, so in the end I get roughly her size of the log :) im using 500g of flour, is this maybe 1kg? or is it even more? thanks :)

[@Erri-kb6et]

Hallo Kris, really interesting this. But what is the purpose of using the dough as a block of crumbs? I am guessing smt like no knead dough. The sheeter does the "kneading". Like the process of pasta making or at least that's how I make it. After resting the pasta machine does the job. Btw it looks delicious! Thanks for the lovely video.

[@KrisKazlauskaite]

Hey, the recipe that my colleague works that way, because it's a low hydration dough so it doesn't come together straight away. Yes exactly the sheeting process finishes the gluten development and makes the dough smooth, strong and thin in the end :)

[@stefan3716]

yumy

[@KrisKazlauskaite]

💪

[@pile333]

Apparently simple but extremely hard to make them properly. Well done.

[@KrisKazlauskaite]

hey, yes like many things in life, takes time to perfect them but the end result is so rewarding :)

[@fath1590]

What ingredients you use to streching the dough? Is it oil? What kind oil did you use?

[@KrisKazlauskaite]

hey! it was lard, slightly melted.

[@duongnguyen-xo2dm]

❤ kriss

[@KrisKazlauskaite]

🙏☺️

[@jaimecanovas3929]

Increíble vídeo! Imagino que las cantidades de la receta es secreto de chef y no se pueden dar 😩 Estas colas de langosta ne recuerdan mucho a las ensaimadas de las Islas Baleares. ¿Has probado a hacerlas alguna vez para que nos puedas enseñar el método? Muchas gracias por tu canal, es fantástico!

[@KrisKazlauskaite]

Hello! Thanks so much! ☺️ I didn’t have a chance myself to do the pastry but I was listening attentively. Yes indeed she was not in the position to share the recipe as it belongs to her, I already appreciated that she gave her time showing it us all how to do it ☺️ Thanks so much and see you in the next video :))

[@AleSalvino]

Is lard mandatory or there's alternatives? I agree it feels "easy" but only because May spent hours and hours on it! As somebody once said it takes 10,000 hours of intensive practice to achieve mastery of complex skills and materials, etc. So well done!

[@KrisKazlauskaite]

There are vegetarian versions but this is the original recipe so the baker, who is doing the demo, wanted to stick to the classic way from Italy. Yes totally agree, takes time to perfect the skill but there is only way - practice, practice & practice. This video is a pure example of hours put in this. Thanks for watching! :)

[@layzy24]

​@@KrisKazlauskaitehe's asking if using melted butter will yield the same results.

[@tiralestari7622]

is the lard can be replaced with butter or veg oil???

[@KrisKazlauskaite]

Yes, but then it’s not an original recipe from Italy. However it’s nice to make a vegetarian version 😉

[@Uperduper]

Do you know why it needs to be sheeted rather than just mixed to a fine consistency? It seems like the layers aren't affected by the sheeting

[@KrisKazlauskaite]

Hey, the recipe that my colleague uses doesn't work that way, because it's a low hydration dough so it doesn't come together. We need resting time & gluten superpowers to do the job. 😁

[@Uperduper]

Very cool, thank you!@@KrisKazlauskaite

[@layzy24]

​@@KrisKazlauskaitewhat is the percentage of hydration?

[@layzy24]

What a the water percentage? And does this dough contain yeast?

[@KrisKazlauskaite]

hey, I am sorry I don't have a recipe with me 😇 no, it does not contain any yeast

[@DoloresTozer]

can i use butter instead of lard?

[@KrisKazlauskaite]

Go ahead, yes do it!😉

[@nativedooley9010]

Thank you

[@KrisKazlauskaite]

My pleasure!:)

[@BakerCupu]

Nice

[@KrisKazlauskaite]

Thank you!☺️

[@worldsokayestnessa]

What liquid was being rubbed over it as she rolled it up?

[@KrisKazlauskaite]

hello, it was lard.

[@mTwVee]

What is the liquid applied while rolling? oil?

[@KrisKazlauskaite]

hey, it was melted lard.

[@LOLO-lm7pr]

Bake at 125C that seem cold, That's only 275 F is that correct?

[@KrisKazlauskaite]

It was 195C 😇

[@jaybeaton9301]

I like how you show how dry the dough is. I’m guessing it’s 40% hydration.

[@giulianocorbisiero5004]

Hi I like the way you make them... Is it possible to come and see how it's made aciu

[@KrisKazlauskaite]

Many thanks but the credit goes to my colleague, who was showing us how it’s done:)

[@LAPANADERIADELUKITAS]

QUE RICAS SE VEN SALUDOS DESDE BERAZATEGUI BUENOS AIRES 🙌🏻

[@KrisKazlauskaite]

Hola! wow desde tan lejos! saludos desde Madrid ☀️ gracias!

[@chefjameso]

can you do a episode on the egg tarts?

[@KrisKazlauskaite]

Hey! Do you mean custard tarts? Or more like pastel de nata?

[@robertoingenitoiseppato6177]

😮

[@KrisKazlauskaite]

🤓

[@salilsahani2721]

:) Thank you :)

[@KrisKazlauskaite]

My pleasure ☺️

[@salvatorecali9687]

They look very dry, did you use butter? You should use lard. Also, there should not be sugar in the dough but only a pinch of salt

[@freeinFL]

What is the recipe for the semolina orange filling?

[@KrisKazlauskaite]

hi, that would only reach my channel with the recipe owner's permission :)

[@litakita]

What is considered "strong" flour?

[@bereniceraffaelli4290]

Am I the only one who asks for the recipe? 😢

[@KrisKazlauskaite]

hello, unfortunately I don't hold the recipe, it belongs to the person who I recorded as it's crafted personally by her. So she was kind enough to share with us how she does it, hope you found value :)

[@Hobba56]

Thank you, leave these to the professionals.

[@KrisKazlauskaite]

😁 thanks for watching!

[@Error-ux8ww]

I don't have lard what can I substitute

[@KrisKazlauskaite]

Try with oil :)

[@aleksa23]

Ну ,это как наши слоеные самсушки,которые можно начинять чем угодно ( мясо,тыква,картошка,лук,яблоки с сах и корицей,заварным густым кремом с цукатами или цитрусовыми и т.д)

[@Williamlevi-yk9id]

I have a bakery in Punta Gorda Florida. i enjoy watching your videos. do you have the recipes for both the shell and the cream?

[@KrisKazlauskaite]

hello! nice to meet you! :) thanks very much for watching my videos! unfortunately those recipes belong to the owner of the recipe😇

[@peekalovehug]

Would rather have watched the making of it on a smaller scale without equipment and have a recipe. 🥰

[@Memoriesngot]

You have recipe ?

[@KrisKazlauskaite]

Please check the description 😇

[@Gotchabebe777]

where is the receipe?

[@gregdk3791]

I'm thinking pasta machine...

[@KrisKazlauskaite]

It could work but a bit more complicated 🤓

[@ischiagiorgio]

But you are not the one making it.

[@Oomegaa91]

Where is the recipe of measurement

[@KrisKazlauskaite]

Hi, please read the description :)

[@marcuscheow]

The moment I use my hand to shape the dough into a cone shape to fill the ricotta filling, it melts and turns soft straight away… anyway to make it easier to shape? 🥲