Sfogliatelle Samosa Recipe - Great Italian Chefs

Name: Sfogliatelle Samosa Recipe - Great Italian Chefs
Ingredients: spring roll sheets; 250ml of milk; 95g of sugar; 1/4 vanilla pod; 50g of semolina flour; 100g of buffalo ricotta; 25g of candied peel; 4ml of limoncello; 2ml of Grand Marnier; 2 drops of orange blossom water; 1 pinch of cinnamon; 1 pinch of salt; 1 egg white, beaten, to glaze; peanut oil, for frying; 5g of matcha; 90g of sugar; 125ml of cream; 18g of glucose; 100g of raspberry purée; 100g of strawberries, hulled and chopped; 100g of cherries, pitted and chopped; 70g of glucose; 35g of caster sugar; 5g of pectin; 1 tsp icing sugar; 1 tsp matcha; 1 tbsp of pistachio nuts, chopped; 4 tsp freeze-dried raspberries; 4 tsp freeze-dried yoghurt; edible flowers

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Francesco Apreda incorporates the traditional ricotta filling of Sfogliatelle, shell-shaped Italian pastries often known as 'lobster tails', into a simple samosa pastry for a stunning dessert, paired...

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