Sfogliatelle Napoletane
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the pastry | |||
| 2 | cups |
all-purpose flour
|
|
| 1 ½ | cups |
butter
or margarine |
|
| 2 | tablespoons |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
milk
|
*
|
| For the filling | |||
| 1 | each |
eggs
|
|
| 3 | each |
egg yolks
|
*
|
| ½ | cup |
sugar, superfine
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 ¼ | cups |
milk
hot |
|
| ¼ | teaspoon |
vanilla extract
|
|
| ½ | cup |
ricotta cheese
|
|
| 2 | tablespoons |
candied orange peel
diced |
*
|
| 1 | each |
eggs
beaten |
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the pastry | |||
| 473 | ml |
all-purpose flour
|
|
| 355 | ml |
butter
or margarine |
|
| 3E+1 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
milk
|
*
|
| For the filling | |||
| 1 | each |
eggs
|
|
| 3 | each |
egg yolks
|
*
|
| 118 | ml |
sugar, superfine
|
|
| 15 | ml |
cornstarch
|
|
| 296 | ml |
milk
hot |
|
| 1.3 | ml |
vanilla extract
|
|
| 118 | ml |
ricotta cheese
|
|
| 3E+1 | ml |
candied orange peel
diced |
*
|
| 1 | each |
eggs
beaten |
|
| 1 | x |
powdered sugar
|
*
|
Directions
Combine pastry ingredients, adding enough milk to give dough a soft, elastic consistency.
Knead well, cover and chill for 30 minutes.
FILLING: beat 1 egg and 3 egg yolks with superfine sugar, add cornstarch and gradually 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℉ (190℃).
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.
