Saturday, July 20 2024

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

INGREDIENTS:

  • 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 needed
METHOD:
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.
Facebook Comments Box
Previous

CHOCOLATE STRUFFOLI: A CHRISTMAS ITALIAN DELIGHT

Next

Lupine Beans: A Hidden Gem of Nutritious Deliciousness

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also