You say sfogliatella, you say Naples. But no, because of the glorious sweet from Campania, there is also a version Abruzzese, or rather Casalese.
Ingredients for 20-24
For the dough:
1 lb. flour
2 tablespoons sugar
½ cup white wine
1/2 cup melted lard (Crisco)
Filling: Crema pasticcera
¾ to 1 cup of melted lard
(Crisco) to brush over the dough
Pour the sifted flour, sugar, eggs, wine
and lard into a bowl. Mix well until a
smooth and elastic paste is obtained, wrap it in plastic wrap and
place in the fridge for an hour to rest.
After the hour, flatten the dough as thin as you can*, brush it with lard and fold in half. Brush again with more lard and fold halfway again. Brush the dough with lard and roll for the last time. Wrap the roll in plastic wrap and place it in the freezer for an hour.
*Use a rolling pin to flatten dough.
Have filling ready.
Preheat oven to 425 degrees.
Remove the roll of pasta from the fridge, cut it into thin slices about 1 inch, flatten slices with the roller pin and place a teaspoon of filling, fold in half and seal the edges well.
. Bake for about 10-15 minutes, remove from oven and cool, sprinkle with powdered sugar.