Sfogliatelle napoletane
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 1½ | cup | Butter/margarine |
| 2 | tablespoons | Sugar |
| 1 | Egg | |
| 3 | Egg yolks | |
| ½ | cup | Superfine sugar |
| 1 | tablespoon | Cornstarch |
| 1¼ | cup | Hot milk |
| 2 | Eggs | |
| Salt | ||
| Milk | ||
| ¼ | teaspoon | Vanilla extract |
| ½ | cup | Ricotta cheese |
| 2 | tablespoons | Candied orange peel; diced |
| 1 | Egg; beaten | |
| Powdered sugar | ||
Directions
DENISE BRADSHAW BDGM08B
FOR THE PASTRY
FOR THE FILLING
Combine pastry ingredients, adding enough milk to give dough a soft, elastic consistency. Knead well, cover & chill for 30 minutes.
FILLING: beat 1 egg & 3 egg yolks with wuperfine sugar, add cornstarch and graduallyl mix in milk and vanilla. Pour into a pan; place over low heat and bring to a boil, stirring constantly. Remove from heat, allow to cool and mix in ricotta and orange peel. Preheat oven to 375. Roll out pastry on a floured board, then cut into rectangles. Put filling on half the rectangles and cover with remaining rectangles, sealing edges firmly. Brush with beaten egg.
Arrange on a greased, floured baking sheet and bake until golden brown. Dust with powdered sugar. From "The Flavors of Italy."