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Our sfoglia cake is a combination of baked puff pastry sheets layered with a light Italian dessert cream, then surrounded with pate a choux cream puffs along with strawberries and chocolate drizzle.
For sfolgia cake, a sheet of puff pastry is rolled out onto a full baking sheet in between layers of parchment paper. Another baking sheet rests on top of the paper covered puff pastry to keep it from rising during baking. This may seem odd since puff pastry is made to do precisely the opposite – rise during baking.
Assemble Millefoglie Cake: Place the first layer of puff pastry on a serving tray. Spread ½ of the cream over the top. Add half of the berries. Repeat the process with the second layer. Cover the cake with the last puff pastry sheet.
Sfogliatelle taste the best the day they’re made, if you have any left for the next day store them in a closed container and reheat in the oven before serving. This way they’ll get back the crunchiness on the outside and warm delicious filling inside. In a large mixing bowl add flour, salt give a stir. Add honey and lukewarm water (photos 1, 2).
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