Easy Sfogliatelle Recipe
Category: Desserts
Serves: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Puff Pastry | 230g |
| Butter | 30g |
| Powdered Sugar | q.b. (to taste) |
| Whole Milk | 180g |
| Egg Yolks | 2 |
| Granulated Sugar | 75g |
| All-Purpose Flour | 20g |
| Lemon Zest | ½ lemon |
Instructions:
Step 1: Start by preparing the pastry cream. In a small saucepan, heat the whole milk, infusing it with the zest of half a lemon. Stir occasionally to allow the milk to absorb the lemon aroma.
Step 2: In another saucepan, combine the granulated sugar and egg yolks. Use a spatula to mix them together until they are well combined, creating a smooth and homogeneous mixture. Once the sugar and egg yolks are combined, sift the all-purpose flour into the mixture and gently mix it in, being careful not to incorporate too much air.
Step 3: Bring the milk to a boil. Once it’s hot and bubbling, gradually pour the milk into the egg yolk mixture, a little at a time, stirring constantly to prevent curdling. Keep mixing until the mixture is smooth and well incorporated.
Step 4: Return the mixture to the heat and cook over moderate heat, stirring continuously until it thickens and forms a smooth custard-like texture. Once it reaches the desired consistency, remove it from the heat and pour the cream into a bowl. Cover it with plastic wrap, making sure the wrap touches the surface of the cream to prevent a skin from forming. Let it cool completely.
Step 5: While the cream cools, prepare the puff pastry. Cut the puff pastry into three equal strips, first vertically, then horizontally, creating rectangles of dough.
Step 6: Brush the top of each rectangle with half of the melted butter, ensuring an even coating across the entire surface.
Step 7: Place a teaspoon of the cooled pastry cream in the center of each rectangle. Then, fold the edges of the pastry towards the center, bringing one corner over to meet the opposite side, creating a triangular shape.
Step 8: Use your fingers to gently press the edges of the dough together, ensuring that the seams are sealed so the pastry holds its shape while baking. Make sure to press down firmly on the longer edges as well.
Step 9: Flip the sfogliatella over so that the decorative side is facing up. Use a pastry wheel to trim the edges if necessary, refining the shape.
Step 10: Place the sfogliatelle on a baking sheet lined with parchment paper, with the sealed edges facing down. Brush the tops with the remaining melted butter, ensuring they are evenly coated.
Step 11: Bake in a preheated static oven at 200°C (392°F) for about 15 minutes, or until the sfogliatelle are golden brown and puffed up. The delicious scent of butter and pastry should fill the air.
Step 12: Remove the sfogliatelle from the oven and let them cool on a wire rack. Once they have cooled, dust them with powdered sugar to add a touch of sweetness.
These simple and delicious sfogliatelle are a perfect dessert for any occasion. The buttery, flaky pastry combined with the rich, creamy filling makes for a truly indulgent treat. Enjoy with a cup of espresso or as an afternoon delight with friends and family!
