Sfogliatelle Frolle with Custard: the Italian recipe for a delicious sweet treat

Total time: 180 Min
Difficulty: Low
Serves: 6 people
By Cookist
for the shortcrust pastry
All-purpose flour
300 g
150 g
80 g
egg yolk
Vanilla Extract
1 tsp
Baking powder
1/2 tsp
a pinch
for the custard
225 g
Egg yolks
75 g
25 g
Vanilla Extract
1 tsp
for decoration
Powdered sugar

The sfogliatelle frolle with custard are a delicious Italian dessert. This recipe is inspired by the traditional Neapolitan frolla, but it is filled with a soft and fragrant cream.

Perfect for breakfast or as a snack, you can serve them with a cup of milk or hot tea. This dessert recipe is very simple to make and delicious even after a few days. The fragrant, crumbly shell of shortcrust pastry is flavored with lemon zest and vanilla, and contains a soft custard filling.

The desserts have a traditional crescent shape, but you can also make them in a biscuit version, in a round or square format, or even in a heart shape. With a rather delicate texture, they are very soft as soon as they come out of the oven, so let them cool completely on the pan before decorating and then enjoying them.

Tips for Italian Sfogliatelle Frolle with Custard

For a cocoa version, you can add 20 grams of bitter cocoa powder to the shortcrust pastry, replacing them with the same amount of flour.

You can fill these sfogliatelle frolle with a spoonful of apricot, cherries, strawberries jam. You can also fill them with a spoonful of chocolate cream or with a dried fruit butter with no added sugar.

How to store Sfogliatelle Frolle

The sfogliatelle frolle with custard can be stored at room temperature, under a glass bell or in a special airtight container, for 2-3 days.

You can also freeze them for 1-2 months.

How to make Sfogliatelle Frolle with Custard

First, prepare the custard; separate the egg whites from the egg yolks 1.

Pour the sugar over the egg yolks 2 and start whipping them with the electric whisk.

You will need to get a puffy and frothy mixture 3.

Then add the sifted cornstarch to the egg whipping 4 and mix gently to avoid breaking the mixture.

In a saucepan, heat the milk with the vanilla 5.

As soon as it comes to a boil, add the whipped eggs 6.

The egg mixture will float on the surface for a few moments 7, then craters will form soon after.

That will be the time to mix vigorously for a few moments; you will see that in an instant the cream will take on its typical soft consistency 8.

Remove from the heat and pour the cream into a low and wide container to let it cool 9.

Cover with cling film and set aside 10.

For the shortcrust pastry; sift the flour with the baking powder and arrange it in a heap on a work surface; add the diced cold butter, sugar, grated lemon zest, vanilla and salt in the center 11.

Start kneading with your fingertips, until you get a crumbly mixture. With the crumbs obtained, recreate the hole and add the eggs in the center 12 and work everything very quickly.

Shape it into a ball 13, wrap it in cling film and let it rest in the refrigerator for at least an hour.

When the shortcrust pastry is ready and the cream is very cold, roll out the dough on a well floured work surface 14.

Using a rolling pin, give a thickness of a few mm and cut out circles of about 10-12 cm in diameter with a pastry cutter 15.

Fill each circle of dough with a spoonful of cream 16, being careful not to dirty the edges.

Close each crescent circle 17, matching the sides well and sealing with your fingers.

Arrange the shortbread desserts on a baking tray, lined with parchment paper 18, and bake at 350° F in a static oven for about 30 minutes.

When the shortbread desserts are slightly golden, take them out of the oven and let them cool; sprinkle with a little powdered sugar and serve 19.

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