Sfogliatelle/ Neapolitan Cornets Recipe

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  1. Pastry:
  2. Sift the flour, salt, and sugar into a bowl. Using the fingers, blend in the 4 tablespoons butter. Add just enough of the ice water to make the particles cling together.
  3. Knead on a lightly floured surface until dough is smooth. Wrap in waxed paper and chill 30 minutes.
  4. Divide dough in 3 equal parts.
  5. Roll out each part into a rectangle about 8 by 16 inches. The dough should be paper thin, so stretch it gently.
  6. Brush each layer heavily with melted butter, then put one on top of the other.
  7. Brush top layer again with butter. Roll up tightly like a jelly roll.
  8. Wrap in a towel and chill 30 minutes.
  9. Cut the roll into 1/2-inch thick slices. Cover with the towel and let stand 15 minutes. The making of the cornets requires a little practice, so work patiently. Place a slice on the palm of the left hand. Place the tip of the right thumb in the center of the slice and press down gently, so as to form a cone, using the fingers of the left hand to help shape it; it should resemble a miniature ice cream cone, about 2 1/2-3 inches wide at the opening. Squeeze the base together, so that the filling will not leak out.
  10. Filling:
  11. Mix all the ingredients together. Fill each cone with about 1 tablespoon of the mixture, and flatten the cones slightly.
  12. Arrange on a greased baking sheet.
  13. Bake in a 375 degree oven 30 minutes, or until browned and crisp.
  14. Cool on a cake rack, and dust with confectioners' sugar


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