Neapolitan Delight Recipes
LEMON DELIGHT DESSERT
"This sunny yellow dessert, a recipe originally from my husband's aunt, is always requested for special occasions in our family, and it's so easy to make. Count yourself lucky if there's a piece left over-it tastes even better the next day!" -Pam Holloway, Baker, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the flour, pecans and salt. Stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over crust. Top with pie filling. Store in the refrigerator.
Nutrition Facts : Calories 607 calories, Fat 33g fat (17g saturated fat), Cholesterol 88mg cholesterol, Sodium 195mg sodium, Carbohydrate 72g carbohydrate (51g sugars, Fiber 2g fiber), Protein 5g protein.
NEAPOLITAN DELIGHT
Steps:
- Make the pasta frolla: Sift the flour, granulated sugar, and salt onto a clean, dry work surface. Make a well in the center of the dry ingredients and add the butter, eggs, and lemon zest to the well. Work the butter and eggs together with your fingertips, then gradually begin to incorporate the flour into the egg mixture. Continue working the dough with your fingertips until smooth. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate at least 30 minutes or up to 1 day.
- Meanwhile, make the filling: Cut the dried figs into quarters, dropping them into a small bowl as you do. Pour the Marsala over the figs and soak, tossing from time to time, 30 minutes.
- Scrape the figs and Marsala into the work bowl of a food processor fitted with the metal blade. Process the figs and wine to a smooth paste. Scrape the paste into a medium bowl, and stir in the raisins, honey, walnuts, almonds, and lemon and orange zest.
- Preheat the oven to 350° F. Lightly grease two baking sheets with butter. (This is not necessary if you're using nonstick baking sheets.) Cut the pasta frolla into quarters. Roll each into an 8 × 8-inch square. Spread one-fourth of the filling evenly over the square and roll it up like a jelly roll. Cut the roll crosswise into 3/4-inch slices. Lay the slices flat on the prepared baking sheets and bake until the underside is deep golden brown, about 20 minutes. Remove to a wire rack to cool completely. Serve at room temperature, plain or sprinkled with powdered sugar.
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- Line 9-inch springform pan with foil; place ladyfingers, cut sides in, to fit on bottom and around sides of prepared pan.
- Beat half of cream cheese in small bowl until fluffy; gradually blend in chocolate syrup and 1/3 cup water until smooth. Fold in 2-1/2 cups topping until blended; spread evenly over ladyfingers. Cut rounded ends off remaining ladyfingers; place to fit over top of chocolate layer.
- Beat remaining half of cream cheese in small bowl until fluffy; gradually blend in strawberry syrup and remaining 1/4 cup water. Fold in remaining 2-3/4 cups topping until blended; spread evenly over ladyfingers. Cover; freeze 6 hours or until firm.
- Remove foil; garnish with whipped topping and sliced strawberries, if desired. Serve frozen, cut into slices. Makes 12 servings.
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