Title: Sfogliatelle Napoletane
Categories: Dessert Cheese Italian
Yield: 4 Servings
| DENISE BRADSHAW BDGM08B |
| FOR THE PASTRY |
| 2 | c | Flour |
| 1 1/2 | c | Butter/margarine |
| 2 | tb | Sugar |
| 2 | | Eggs |
| | | Salt |
| | | Milk |
| FOR THE FILLING |
| 1 | | Egg |
| 3 | | Egg yolks |
| 1/2 | c | Superfine sugar |
| 1 | tb | Cornstarch |
| 1 1/4 | c | Hot milk |
| 1/4 | ts | Vanilla extract |
| 1/2 | c | Ricotta cheese |
| 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."