Sfogliatelle with Figs and Ice Cream

Preparation

1. STEP 1 OF 8

   Thaw the puff pastry and in the meantime prepare the ice cream

2. STEP 2 OF 8

   Heat the milk and cream, then pour it slowly over the yolks which you have mixed with the sugar and a packet of vanilla powder

3. STEP 3 OF 8

   Bring the cream to a very low heat and, stirring constantly, let it thicken slightly without letting it boil; transfer it to the ice cream maker after cooling it down and start the machine according to the instructions

4. STEP 4 OF 8

   As soon as the ice cream is ready, put it in the freezer

5. STEP 5 OF 8

   Meanwhile, prepare a syrup by bringing 300 g of water to a boil with the granulated sugar and immerse the peeled figs, which should be ripe but firm

6. STEP 6 OF 8

   Cook them in the syrup for exactly 3 minutes from the start of boiling, then remove them and let them cool on a rack

7. STEP 7 OF 8

   Roll out the thawed pastry to a thickness of 5 millimeters; cut it into squares of 8 centimeters per side, brush them with beaten egg, sprinkle with sliced almonds, place them on a baking sheet sprayed with cold water, bake at 200 degrees for 5 minutes, then dust with powdered sugar and bake again for another 4 minutes

8. STEP 8 OF 8

   While the pastries are baking

Suggestions

• Sfogliatelle mold

• Baking sheet

General Information

Analysis

Macronutrients (100 gr)