Neapolitan turnover: The Neapolitan turnover is a pastry of Neapolitan origin in puff pastry, garnished with ricotta and candied fruit.
In France, we made an adaptation in which the filling inside the turnover is composed of two thirds of choux pastry and one third of pastry cream, enriched with raisins or candied fruit or pistachio, often flavored. with orange blossom.
See Chausson.
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.