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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 15-20 MIN SERVINGS: 4 COST: LOW
1 PACKAGE RECTANGULAR FLAKY PASTRY SHEET, STORE BOUGHT
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1/4 CUP UNSALTED BUTTER, MELTED
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GRANULATED SUGAR, AS NEEDED
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POWDERED SUGAR TO GARNISH
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RECIPE
HEAT OVEN AT 350°F
CUT THE PASTRY SHEET LENGTHWISE IN THREE LONG RECTANGLES. BRUSH EACH STRIP WITH THE MELTED BUTTER.
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OVERLAP THE THREE STRIPS
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ROLL THE STRIPS TO FORM A LOG
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WRAP THE LOG WITH THE PARCHMENT PAPER AND PLACE IN THE FREEZER ABOUT 30 MINUTES
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WHEN THE PASTRY DOUGH HAS HARDENED, CUT IT ABOUT 1/2 INCH THICK AND LET STAND A FEW MINUTES TO SOFTEN
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FLATTEN EACH PIECE WITH YOUR HANDS OR HELP YOURSELF WITH A ROLLING PIN
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TAKE EACH PIECE IN YOUR HAND AND PLACE SOME CUSTARD IN THE CENTER OF THE DOUGH, FOLD THE DOUGH AND SEAL THE SIDES TO FORM A HALF MOON
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PLACE THE FILLED PASTRY ON A COOKIE SHEET WITH PARCHMENT PAPER. SRINKLE WITH GRANULATED SUGAR AND PLACE IN THE PREHEADED OVEN FOR ABOUT 15-20 MINUTES OR UNTIL READY
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TAKE YOUR SFOGLIATELLE OUT OF THE OVEN, SPRINKLE WITH POWDERED SUGAR AND ENJOY YOUR TYPICAL TUSCAN BREAKFAST WITH A CAPPUCCINO OR AN ESPRESSO, IT WILL BE AS IF YOU ARE IN AN ITALIAN CAFE'. CIAO CIAO