Sfogliatelle Napoletane

Sfogliatelle Napoletane
No votes yet

Sfogliatelle Napoletane ingredients

  • ---FOR THE PASTRY---
  • 2 c flour
  • 1 1⁄2 c butter Or margarine
  • 2 T Sugar
  • 2 Eggs
  • Salt
  • Milk
  • ---FOR THE FILLING---
  • 1 Eggs
  • 3 Egg yolks
  • 1⁄2 c Superfine sugar
  • 1 T Cornstarch
  • 1 1⁄4 c Hot milk
  • 1⁄4 t vanilla extract
  • 1⁄2 c Ricotta cheese
  • 2 T Candied orange peel; diced
  • 1 Eggs, beaten
  • Powdered sugar;

Cooking Sfogliatelle Napoletane

1. Combine pastry ingredients, adding enough milk to give dough a soft, elastic consistency.
2. Kneadi well, cover & chill for 30 minutes.
3. FILLING: beat 1 egg & 3 egg yolks with wuperfine sugar, add cornstarch and graduallyl mix in milk and vanilla.
4. Pour into a pan; place over low heat and bring to a boil, stirring constantly.
5. Remove from heat, allow to cool and mix in ricotta and orange peel.
6. Preheat oven to 375. Roll out pastry on a floured board, then cut into rectangles.
7. Put filling on half the rectangles and cover with remaining rectangles, sealing edges firmly.
8. Brush with beaten egg. Arrange on a greased, floured baking sheet and bake until golden brown.
9. Dusti with powdered sugar.
10. From "The Flavors of Italy.

Post new comment

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.
  • You may quote other posts using [quote] tags.
  • Glossary terms will be automatically marked with links to their descriptions.

More information about formatting options

CAPTCHA
This boring question is just to prevent automated spam submissions.