DES: Sfogliatelle Napoletane
Source of Recipe
"The Flavors of Italy"
Recipe Introduction
This delicious dessert is what I tasted in my youth when New York was my home. How I long for those delicious Italian bakeries that were so prevalent in the area.
* Exported from MasterCook *
Sfogliatelle Napoletane
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian, Pastries
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***FOR THE PASTRY***
2 cups flour
1 1/2 cups butter/margarine
2 tablespoons sugar
2 eggs
salt
milk
***FOR THE FILLING***
1 egg
3 egg yolks
1/2 cup superfine sugar
1 tablespoon cornstarch
1 1/4 cups hot milk
1/4 teaspoon vanilla extract
1/2 cup ricotta cheese
2 tablespoons candied orange peel -- diced
1 egg -- beaten
powdered sugar
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 & 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. 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.
Posted by Denise Bradshaw (BDGM08B), Prodigy Classic food board
Cuisine:
"Italian"
Source:
"The Flavors of Italy"
S(Formatted for Master-Cook by):
"Judi Mae Phelps (judimae@earthlink.net)"
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