Sfogliatelle napoletane

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Recipe by: tania

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------DENISE BRADSHAW BDGM08B-----------------------

-----------------------FOR THE PASTRY----------------------------
2 c Flour 2 Eggs
1 1/2 c Butter/margarine Salt
2 tb Sugar Milk

----------------------FOR THE FILLING---------------------------
1 Egg 1/4 ts Vanilla extract
3 Egg yolks 1/2 c Ricotta cheese
1/2 c Superfine sugar 2 tb Candied orange peel; diced
1 tb Cornstarch 1 Egg; beaten
1 1/4 c Hot milk Powdered sugar

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."