Hey yo, howzitgoin’? It’s me your boy Paulie P again. Joey had another thing he had to go do, so he asked me over for the day, and just in time, too. Those sfwee-a-dells down there are pretty friggin’ sad if you ask me, pardon my French. Time for a pro to step in and take care of business, knowadimean?
Ya wanna get your oven preheated to 400 degrees, and that’s Fahrenheit, Einstein. Next go get yourself a roll of dough and some filling. Trim the end off since it’s gonna be a little uneven on the edge there. Pitch that piece out.
Now you wanna cut your slices. For a regular sfwee-a-dell you’re gonna cut about half an inch off, right? Maybe a little more than half, I dunno, do what you want.
So now — and this is the trick of this whole thing — you wanna get the slice all nice and slippery with melted butter, ’cause that’s gonna help you fan those layers out, which is gonna make the sfwee-a-dells look all nice. Do both sides, or are you some kinda moron?
Now start rubbing. Push with your thumb from the middle of the slice out to the edge. Do it with both hands and spin the slice round and round while you go. The slice is gonna start to stretch out.
The outside edge is also gonna start to lay down, which is what you want, right? The whole thing is gonna start going flat, then turn almost inside-out.
Hello. You’re with me, right?
As you go you’re gonna wanna push up a little in the middle so you start to get sort of a cone thing going. This one is looking a little cockeyed, but then so are you am I right? Ah, lighten up.
Anyway, pinch the edges hard to make sure that layers there spread out all nice too.
So now we got a nice disk of buttered dough with the layers all spread out.
Now you wanna flip that thing over to your other hand so it’s sorta like a fat ice cream cone. This one could be stretched out a little more. Eh, whaddya gonna do.
Now plop a nice big spoon full of filling in there. And I mean a big one. Fill this thing up as much as you can, ’cause everybody likes a nice fat sfwee-a-dell, am I right?
Lay those out on a sheet pan that’s got some paper down on it.
And bake ’em about 25 minutes at 400 degrees. Put’em out all nice on a plate and sprinkle a little powdered sugar on top. When these are warm they are friggin’ to die for, knowadimsayin?
Now that I’m looking at these I could have filled ’em up a little more. Eh, whaddya gonna do.
I should add, if you wanna go a little nuts with these, do like they do out on the Coast and fill’em up with choux paste.
They’ll bake up into something called a lobster tail. Repeat after me: lawb-sta. You can sorta see why they call it that, right? Mine could be a little longer at the back end but this is the general idea.
Fill that up with pastry cream and you’ll think you died and went to friggin’ heaven, pardon my French again.
Oh yeah, that’s it.
My job is done. See you jokers later, ahrite? Ahrite.