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Recipe for :

Pastry Neapolitan

This recipe was provided by Tallyrand in response to an email enquiry.

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Ingredients

2 cups flour
1/2 cup butter - unsalted
2 pc egg yolks - large
2 tbs sugar - castor
1 tbs water
sq salt
1 tsp lemon zest - grated

Filling:
1/2 cup ricotta
1/2 cup sugar - icing (confectioners)
1 pc egg yolks
sq candied mix peel

Method

Pastry:

  • Preheat oven to 180°C
  • Place the dough ingredients in a food processor and pulse until a dough is formed (add a little more water if required)
  • Remove and mould gently by hand top form a rough square
  • Using a lightly floured rolling pin, roll out to form a square approximately a 1/4 cm thick
  • Use as required

Filling:

  • Combine the ricotta with the egg yolk
  • Add sufficient sugar and peel to taste

To make Neapolitan pockets:

  • Cut pastry into even sized rectangles and lightly mark a centre line down each
  • Place some of the filling (see attached recipe) down one side of the centre line leaving at least 2 cm of pastry clear around the edge
  • Brush the edges lightly with a beaten egg, fold over the pastry and press lightly to seal
  • Brush lightly with remaining egg wash
  • Place on a lightly greased baking sheet and bake for approximately 20 minutes
  • Dredge generously with icing sugar and return to the oven for approximately 10 minutes until the sugar lightly caramelises
  • Remove from the oven and place on a cooling rack to cool
Enjoy and bon appetit . . . . .

Legend:
 
  lt
=
litres
  ml
=
millelitres
  kg
=
kilograms
  gm
=
grams
  tsp
=
teaspoon
  tbs
=
tablespoon
  sq
=
sufficient quantity (add to taste)
  pc
=
piece, meaning a whole one of
       
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