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Scendiletto

July 28, 2015

Typically for breakfast in Tuscany but great any time of day.

P1210534

Scendiletto

Ingredients

  • 2 Sheets of Puff Pastry
  • 5  Lg. Egg Yolks (room temp.)
  • 3/4 C. Sugar
  • 3 T. Cornstarch
  • 1 1/2 C. Scalded Milk
  • 1/2 t. Pure Vanilla Extract
  • 1 T. Unsalted Butter
  • 1 T. Heavy Cream
  • 9 Maraschino Cherries
  • Powdered Sugar
  • Chopped Almonds

Preparation

  1. With an electric mixer beat the egg yolks and sugar on medium high until very thick (about 4 minutes; reduce speed to low add the cornstarch
  2. Slowly add the hot milk to the egg mixture (mixer speed on low)
  3. Pour mixture into a medium saucepan and cook over low heat; stirring constantly; mixture will thicken (about 5-7 minutes)
  4. Using a whisk; whisk constantly until custard comes together like pudding (low heat)
  5. Stir in the vanilla, butter and heavy cream
  6. Pour through a sieve into a bowl; cover directly on the custard and refrigerate until cold
  7. Roll out the pastry and prick with fork; Bake at 400 degrees for 15 min.
  8. Remove from oven; cover with pastry cream
  9. Put a cherry on each square (9); top with second sheet of pastry
  10. Bake for another 15 min.
  11. Sprinkle with powdered sugar and chopped almonds

P1210517

P1210524

P1210526

Serves: 9

Recipe from http://www.italoamericano.com

 

 

 

 

 

 

 

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