Food Network: Traditional Neapolitan Pastry Horn: Sfogliatelle

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Traditional Neapolitan Pastry Horn: Sfogliatelle
Recipe courtesy Mario Batali

Ingredients
For the dough:
2 cups all-purpose flour
1/3 cup cold unsalted butter, cut into small pieces
2 large eggs
1 tablespoon water
1 tablespoons sugar
Salt
Water

For the filling:
2/3 cup fresh ricotta
1/2 cup candied citrus zest, recipe follows
2 large egg yolks
2/3 cup confectioners' sugar

Instructions
Preheat oven to 375 degrees F.

Combine dough ingredients in a food processor adding a little bit more water, if necessary, to hold
the dough together.
Using a lightly floured rolling pin, roll out the dough until you form a square about 1/8-inch
thick.

Using a sharp knife, cut the dough into 6 large evenly sized rectangles, or 12 small rectangles.
Cover the dough rectangles with a damp kitchen cloth and set aside.

In a mixing bowl, combine the ricotta, 3/4 of the sugar, 1 egg yolk and the candied citrus zest and
mix, using a wooden spoon, until well combined. Using a tablespoon, divide the filling amongst 3
dough rectangles, placing the filling in the very center of each rectangle. Cover each topped
rectangle with an unused piece of dough, using your thumb and forefinger to gently pinch together
the 2 pieces of dough all around the border. In small bowl, beat the remaining egg yolk with a touch

of water. Brush the egg wash lightly over the top of each dough pocket.

Place in the oven and bake for 20 minutes. Sprinkle the tops of the dough pockets with the remaining
confectioners' sugar and return to the oven to cook until the sugar caramelizes, about 10 minutes
more. Garnish with citrus zest, if desired.