Sfogliatelle Napoletane Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
DENISE BRADSHAW BDGM08B
FOR THE PASTRY
2 cup: Flour,
1 1/2 cup: Butter/margarine,
2 tbsp: Sugar,
2: Eggs,
Salt,
Milk,
FOR THE FILLING
1: Egg,
3: Egg yolks,
1/2 cup: Superfine sugar,
1 tbsp: Cornstarch,
1 1/4 cup: Hot milk,
1/4 tsp: Vanilla extract,
1/2 cup: Ricotta cheese,
2 tbsp: Candied orange peel, diced
1: Egg, beaten
Powdered sugar,
Directions:
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."
Source from luhu.jp
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."
Source from luhu.jp