Delicious Neapolitans are ideal for those who love simple yet flavorful desserts, perfect for accompanying a coffee or afternoon tea or to beautifully finish a lunch or dinner.

In central Italy, delicious Neapolitans filled with cream and whipped cream are prepared on special occasions to offer to guests during important celebrations.

Queens of Sunday lunches along with ricce sfogliatelle, frolle, diplomatics, the delicious ones can also be filled with hazelnut cream (if you like, try adding a bit of hazelnut butter to the filling), but the classic version, so delicate, is perhaps my favorite…

For those who want to experiment with a classic and refined dessert, the delicious ones are ideal: they are prepared in a short time and offer a result that conquers at the first taste.

You can prepare the pastry discs a few days in advance and then fill them.

Everything is completed with a garnish of chopped hazelnuts and a nice sprinkle of powdered sugar.

I recommend filling them with cream, at least one day before, so they can soften.

Difficulty: Very Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 45 Minutes
Portions: 15 Pieces
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

334.99 Kcal

calories per serving

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Energy 334.99 (Kcal)
Carbohydrates 31.69 (g) of which sugars 16.31 (g)
Proteins 3.74 (g)
Fat 22.46 (g) of which saturated 8.56 (g)of which unsaturated 2.64 (g)
Fibers 0.82 (g)
Sodium 92.57 (mg)

Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Delicious Neapolitans

1 3/4 cups all-purpose flour
1/2 cup cornstarch
1 egg (medium)
1/2 cup butter
1 1/2 tsp baking powder
3/8 cup sugar (or erythritol)
Half lemon (grated zest)
1 pinch salt
1 1/8 cups mascarpone (or ricotta)
3/4 cup heavy whipping cream
3/4 cup powdered sugar
3/4 cup chopped hazelnuts
as needed powdered sugar (for dusting)

Tools

Pastry Board
Parchment Paper
2 Baking Sheets
Piping Bags
Electric Whisks
Bowl

Steps

Delicious Neapolitans

First, prepare the shortcrust: combine softened butter, sugar, egg, and lemon zest in a bowl and whip them together, then also incorporate flour, cornstarch, and sifted baking powder.
Wrap with plastic wrap and let rest in the fridge for at least 30 minutes.
Cover and let rest in the fridge for at least 30 minutes
Retrieve the dough and roll it into a fairly thin sheet (1/8 inch), then cut out your bases with a round pastry cutter 2 1/2 inches
(Remember that they must be in an even number, because they will be paired 2 by 2).
Place the bases on the baking sheet lined with parchment paper, slightly spaced apart.
Bake for about 13/15 minutes or until the edges are lightly golden at 340°F, in a preheated fan oven.
(Always check every oven has its own timing).

Remove from oven and let cool completely.
Meanwhile, prepare the cream: whip together mascarpone, sugar, and very cold cream from the fridge, until you get a smooth and foamy cream.
Take a cookie, place it with the side that was previously on the baking sheet facing up and squeeze a swirl of cream on it.
Close with another cookie and press slightly to adhere both parts well.
Once the cookies are formed, dip the edges in the hazelnut granules, making them adhere well to the cream.
Ready to be served.
Enjoy your meal.