Sfogliatelle napoletane

4 servings

Ingredients

Quantity Ingredient
2 cups Flour
1½ cup Butter/margarine
2 tablespoons Sugar
1 Egg
3 Egg yolks
½ cup Superfine sugar
1 tablespoon Cornstarch
1¼ cup Hot milk
2 Eggs
Salt
Milk
¼ teaspoon Vanilla extract
½ cup Ricotta cheese
2 tablespoons Candied orange peel; diced
1 Egg; beaten
Powdered sugar

Directions

DENISE BRADSHAW BDGM08B

FOR THE PASTRY

FOR THE FILLING

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."

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