Easy Sfogliatelle

Name: Easy Sfogliatelle
Prep time: 50 min
Cook time: 20 min
Total time: 70 min
Yield: 6
Ingredients: Puff pastry (1 rectangular roll) 8.1 oz; Butter melted 2 tbsp; Powdered sugar to taste; Whole milk ¾ cup; Egg yolks (of medium eggs) 2; Sugar 6 tbsp; Type 00 flour 2.7 tbsp; Lemon peel ½

382

Calories per serving

Vegetarian

Energy Kcal 382
Carbohydrates g 39.7
of which sugars g 19.9
Protein g 4.6
Fats g 22.8
of which saturated fat g 9.77
Fiber g 1.1
Cholesterol mg 111
Sodium mg 194

Difficulty: Easy
Prep time: 50 min
Cook time: 20 min
Makes: 6 pieces
Cost: Low

PRESENTATION

Ricce or frolle? We answer this delicious dilemma with our easy sfogliatelle recipe! We have made treats that are accessible to everyone, inspired by traditional Neapolitan delights, but with a nod to classic homemade apple sfogliatine. A crunchy puff pastry shell with a typical shell shape envelops a soft custard filling with a citrus aroma, reminiscent of other Neapolitan desserts like the famous Amalfi tart. Bringing so much sweetness to the table has never been so easy!

INGREDIENTS

382

Calories per serving

Ingredients for 6 pieces: Puff pastry 8.1 oz (230 g) - (1 rectangular roll); Butter 2 tbsp (30 g) - melted; Powdered sugar to taste

for the cream: Whole milk ¾ cup (180 g); Egg yolks 2 - (of medium eggs); Sugar 6 tbsp (75 g); Type 00 flour 2.7 tbsp (20 g); Lemon peel ½

Preparation

How to prepare Easy Sfogliatelle

To make easy sfogliatelle, first prepare the custard: heat the milk flavored with lemon zest in a small saucepan 1. In another small saucepan, pour the sugar and the yolks 2. Mix with a spatula and add the sifted flour 3. Stir carefully, making sure not to incorporate air.

Bring the milk to a boil, then pour it gradually into the egg yolk, sugar, and flour mixture, and stir. Return to the heat, cook over medium heat 4 5 until the cream thickens 6.

Pour the cream into a bowl 7 and place it in another bowl with ice to speed up the cooling process without losing the cream's shine and consistency 8. Cover with plastic wrap in contact with the surface and let it cool 9.

Cut the puff pastry into 3 equal parts vertically 10, then horizontally 11 to obtain 6 rectangles of about 4 x 4.5 inches. With a sharp knife (or a pasta cutter), make strips about 1/8 inch wide on half of the rectangle: leave a 3/8 inch border on the edge so as not to cut completely 12 and keep the strips attached to each other.

Brush the surface of the dough with half of the melted butter 13 and fold the rectangles over themselves, with the uncut part covering the cut part 14. Place a teaspoon of custard in the center of the folded rectangle 15.

Bring one corner towards the center of the rectangle 16 and press the dough to adhere well 16. Bring the other corner towards the center to form a triangle 17. Use your fingers to press lightly, joining the two edges of the dough to maintain the shape during baking. Press well with your fingertips along the long side. Turn the sfogliatella over to the decorated side and trim if necessary with a cutter 18.

Place the sfogliatelle on a baking sheet lined with parchment paper with the closure facing down, brush the surface with the remaining melted butter 19 and sprinkle with powdered sugar 20. Bake in a preheated static oven at 390°F for about 15 minutes, or until golden brown. Remove from the oven and let cool 21 before sprinkling with more powdered sugar.