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home > recipes > dessert > sfogliatelle napoletane 2
from Yardley, PA This recipe is from the "The Flavors of Italy" series published by McCrae Books and is being shared on this site because of a request I recently received. These are especially difficult to make but very easy to enjoy! 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 PASTRY: 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 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. From "The Flavors of Italy."

Sfogliatelle Napoletane 2


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Recipe Alert This is Found in... Most Emailed Recipes
(posted August 5, 2000)

from Yardley, PA

This recipe is from the "The Flavors of
Italy" series published by McCrae Books and is being shared on this site because of a request I recently received. These are especially difficult to make but very easy to enjoy!

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

PASTRY: 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 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. From "The Flavors of Italy."



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