Sfogliatelle frolle are sold in Naples right beside the flaky variety (see preceding recipe). The name constitutes a contradiction in terms, since sfogliatelle literally means “flaky pastries,” and to prepare them with pasta frolla, which has a tender, cakey texture after it is baked, eliminates all possibility of flakiness. Fortunately, such contradictions are not bothersome to Neapolitans, and another excellent pastry is the result.
For the pasta frolla, combine the flour, sugar, and salt in a mixing bowl. Stir well to mix. Remove the butter from the refrigerator, unwrap, and place on a work surface. Pound it gently with a rolling pin or the heel of your hand to make it pliable. After 3 or 4 strokes, the butter should have softened sufficiently. Use a scraper to remove it from the work surface and add it to the bowl with the flour mixture.
Toss the piece of butter to coat it with flour and break it up into
Break the 2 eggs into a small bowl or cup, beat them lightly with a fork, and stir into the butter-flour mixture. Continue stirring with the fork until the dough begins to hold together.
Empty the contents of the bowl onto a lightly floured work surface and knead the dough gently until it is smooth, very briefly, without overworking it. Shape the dough into a thick disk, about
Prepare the filling and cool it. Whisk the egg, egg yolk, and salt together for the egg wash.
Divide the dough into
Chill the sfogliatelle several hours, loosely covered with plastic wrap. Immediately before baking, carefully brush with the egg wash, using a soft brush. Bake at 375 degrees for about 20 minutes, just until the pastry is baked through. Cool the pastries on a rack.
© 1990 Nick Malgieri. All rights reserved.