Sfogliatella
LOVE THIS with our Peach Pepper Jelly or Strawberry Pepper Jelly! Sfogliatella by @tastemade_japan
RECIPE ... 3 sheets puff pastry (10cmx20cm) 30 grams butter,(~2Tablespoons) softened at room temperature 100 grams (3.5 ounces) cream cheese 50 grams (1.75 ounces / ~3 Tablespoons) Jelly, Flour, Confectioners's sugar
LET'S GET COOKING... Flour your work surface and place a sheet of puff pastry on top. Roll it out to a long rectangular shape (10cmx40cm). Brush on melted butter on one side. Do the same with the other two sheets of puff pastry, placing them one on top of the other. Roll up the dough and refrigerate for one hour. Slice into 1 cm thickness. Roll out each piece thinly ( about 2 mm thickness ). Mold with your fingers into a flat disc. Add a spoonful of cream cheese and marmalade onto the center of the dough. Fold over and secure edges tightly. Bake for 15 minutes at 220 degrees C. (actual conversion is 428 degrees F.) Sprinkle with confectioners' sugar and serve.
