Title: Sfogliatelle Napoletane
Categories: Dessert Cheese Italian
Yield: 4 Servings
|DENISE BRADSHAW BDGM08B|
|FOR THE PASTRY|
| || ||Salt|
| || ||Milk|
|FOR THE FILLING|
|3|| ||Egg yolks|
|1 1/4||c||Hot milk|
|2||tb||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 & 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."