We have a new section, it doesn't have a name yet because this is its pilot article, maybe it will really be "recipe testers", but by and large, so you know, the writer of these lines is going to become a "guinea pig" for you surfers and will try a different chef's recipe once a week Leaders and bloggers, and I will rank it for you.
So I rolled up my sleeves and set off.
For the first section, of course, I jumped over the navel and chose a recipe with a high level of difficulty - spoliatella by Omar Yishchil, who defines himself as a self-taught pastry chef (self-taught and not in a framework, AG).
Yishchil published the recipe in preparation for Shavuot, and his Haril video (a short video on Instagram) burned up the web, reaching more than 400 thousand likes.
It is recommended to watch his video or videos of the preparation of the pastry to understand the method of preparation before starting.
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A post shared by Omer Yaskil (@omer_yaskil)
The full recipe in a more convenient version awaits you at the end of the article
What did we think?
I know, it's strange to start the article with the summary, but here the summary is the most important thing, because the experience of preparing the recipe is what should make you decide whether to approach it or not.
Finally, recipes for spoliatella abound on the web.
The recipe itself is basically good - and the resulting product is very tasty.
We didn't like the brevity and the instructions, which were very short, without explanations or tips - which can be very helpful to the average surfer who is not familiar with the secrets of the kitchen, especially in the step of preparing the leaves in the pasta machine.
A chef who publishes recipes is expected to come to the surfer's aid, and teach from his experience.
We didn't like the excessive amount of stuffing in the recipe, which we had to throw away a large part of it.
In addition, there is no recommendation regarding when to consume the product and how to keep it fresh - store it in the refrigerator/in a sealed box at room temperature, and until when the pastry is crispy and delicious.
From our experience - it is recommended to eat it in the hours after baking, then it is in the best and most crunchy form.
If you have leftover baked goods that have not been eaten - keep them in the refrigerator, and heat them in the oven at 170 degrees before eating, until the pastries are warm to the touch - about 15-20 minutes.
In addition, we would be happy if the chef would upload a longer version of the video, with explanations and tips, and not be satisfied with a short one-minute video, which gives the feeling that the recipe is easy and fun to prepare.
The process of preparing the spoliatella,
Difficulty level -
medium-high.
It is recommended to prepare the recipe with prior knowledge of using a pasta machine and a lot of patience.
What should be taken into account -
using a pasta machine
, long preparation times - and long waiting times between steps -
- three hours of rest for the dough
- working on the leaves which may take a long time for the unskilled
- cooling the roll of dough after assembling it for a whole day
- cooling the filling for at least six Hours from the time of its preparation
- half an hour of baking for each tray
In conclusion -
this is a good recipe, but lacking in necessary explanations.
The preparation times are long, and more than a day must be taken into account from the beginning of the time of preparing the pastry until eating it.
This is a recipe that requires knowledge of using a pasta machine, but the result is delicious, crunchy and decadent, and immediately brought us back to the famous spoliatella of the Roscioli bakery in Italy.
We recommend using a lot of patience - and trying the recipe.
For those who have difficulty or do not come with much prior knowledge, you can try it for the first time for half the amount.
The process of preparing the spoliatella,
Our experience:
Start with a simple dough made in a mixer, with a kneading time of ten minutes, and then rest for three hours at room temperature.
The spoliatella dough is very flexible and elastic, properties that are important for the continuation of the process.
Yishchil states in the recipe plain white flour, but our recommendation is to use flour designated for puff pastries and doughs that require elasticity.
We used Stiebel's 405 flour and the result obtained is excellent.
This is a light flour that is produced from the inner part of the wheat, and can be found in other companies under the name 45T flour.
After the dough has rested, comes the really complicated part - rolling it into thin sheets in a pasta machine.
Ishchil recommends dividing the dough into four pieces of equal size, and treating each of them separately, it is important to cover the remaining dough so that it does not dry out in the air.
The piece we have chosen should be lightly rolled and flattened, preferably into a square or rectangular shape, and passed through the first thickness through the machine.
After that, it must be moved through all the steps until you reach number 9 - the thinnest.
It is very important to make sure that the dough is well floured all the time, otherwise it will tear in the machine.
As the numbers increase, the dough becomes longer, and if you are not skilled in making pasta in a machine, it is recommended to divide the sheet into two parts to allow easier work.
It is recommended to work on a large surface, where you can place each leaf separately - and not on top of each other, so that they don't stick.
Repeat the process with the remaining three pieces of dough.
After that - comes the rolling stage.
Slice the first leaf, spread it well with soft butter until it is covered, and roll it into a roll.
It is recommended to stretch the dough to the sides, to get a roll as wide as possible.
After that, slice another leaf, spread it with butter, and roll it on the existing roll, repeating the action of stretching the dough to the sides.
Repeat the operation with all the leaves, until a thick and plump roll is obtained.
Wrap it in cling film, and put it in the fridge for 24 hours so that it stabilizes.
While the dough is cooling, prepare the semolina filling, which requires refrigeration for at least six hours.
Heat water in a pot, remove from the heat, add the semolina gradually while stirring, and return to the heat while stirring, until a very thick porridge is obtained.
After the mixture cools completely, add the cheese, egg, powdered sugar, vanilla puree and lemon and orange zest.
Transfer to the refrigerator for six hours.
In retrospect, we discovered that the amount of filling was excessive, and we did not use half of it, although we used it generously.
Also - put the citrus zest generously, otherwise the taste is not noticeable.
After removing the roll from the refrigerator, heat the oven to 180 degrees.
Slice the roll into pieces one centimeter thick, and expand each piece using your hands into a shell shape - it is recommended to watch the video to understand the process.
Put a generous spoonful of the filling, add blueberries and close the end - there is no need to tighten it.
It is important to work in a cooled space, so that the butter does not melt beyond what is required in the work process.
Put in the oven for about 30 minutes or until fully golden.
It is recommended to turn the pan in the middle of baking to get a uniform baking of the whole pan.
Remove from the oven, cool and sprinkle powdered sugar on top.
The process of preparing the spoliatella, photo: Adeva Giladi
The full recipe:
For the dough:
500 g white flour
220 g lukewarm water
25 g honey
5 g salt
For spreading:
200 g of very soft butter
For the filling:
400 ml water
150 g semolina
200 g mascarpone cheese COLLECTION
150 g A. Sugar
1 egg
Zest of lemon and orange 1
tablespoon high-quality vanilla puree
200 g blueberries
preparation method:
1. Process all the dough ingredients in a mixer for about 10 minutes until a uniform and slightly dry dough is obtained, wrap in cling film and let it rest at room temperature for about three hours.
2. Divide the dough into 4 equal parts, and with the help of a pasta machine roll to the thinnest thickness, spread about 1/4 of the amount of butter on each rectangle of dough, and spread evenly.
Roll the dough into a roll while stretching the dough horizontally and horizontally, do this with each piece of dough and add to the roll we rolled.
until one thick roll is obtained.
3. Wrap the dough in cling film and transfer to the refrigerator for 24 hours.
Stuffing:
heat water in a pot, add the semolina gradually while stirring, return to the heat and stir until a very thick porridge is obtained.
After the porridge has cooled completely, add all the other filling ingredients and beat well, transfer to the refrigerator for at least 6 hours.
Assembly:
Preheat oven to 180 degrees.
Slice the roll of dough into slices 1 cm thick,
take the slice and with the help of your thumbs expand it until you get a shell.
Put a heaping tablespoon of the filling in each shell, sprinkle blueberries and close to the edge, there is no need to fasten the edges, the filling will not come out during baking.
Bake for about 30 minutes or more until fully golden, cool and sprinkle over powdered sugar.
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