These golden, flaky wonders are a true testament to the mastery of Italian pastry making and are filled with a velvety custard that will transport your taste buds to a sweet paradise.
Imagine layers of delicate, crisp pastry carefully folded to create a mesmerizing shell that cradles the rich, creamy filling inside.
This is not just a dessert, but an experience that combines the irresistible allure of crispness with the blissful comfort of a custard dream.
YIELD: Makes 5 to 6 Sfogliatelle
- 1 package rectangular puff pastry
- 1 cup pastry cream/crema pasticcera
- 1/4 cup unsalted melted butter
- granulated sugar as needed
- powdered sugar for garnish as neededMETHOD:1. First and foremost, cut the pastry sheet lengthwise in 3 long rectangles. Brush each rectangle with melted butter.2. Layer the 3 strips, one on top of the other.3. Roll the strips to form a log.4. Wrap the log in parchment paper. Place in the freezer for 30 minutes. The pastry log will harden. Cut it into 1/4 inch thick slices. Leave to soften at room temperature.5.Once soft, flatten with hand or use a rolling pin.6. Take each piece in your hand and place some pastry cream in the center of the dough. Fold the dough and seal the sides to form a half moon.7. Line a baking tray with parchment paper. Arrange the sfogliatelle on the baking tray.Sprinkle with granulated sugar and bake in a preheated oven at 350° F for about 15 to 20 minutes or until puffed up and light golden brown in colour.Remove from the oven and sprinkle with powdered sugar.
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