Sunday, May 26 2024

Each layer of pastry dough in this delicate creation tells the story of traditional pastry, while the sumptuous chocolate filling adds a touch of modern decadence.

Perfect for chocolate and pastry lovers, this recipe offers a symphony of textures and flavors that dance on the palate.

Whether you want to impress dinner guests or simply indulge in a moment of sweet bliss, these chocolate sfogliatelle will captivate and delight you.



Makes about 12 Sfogliatelle


  • For the puff pastry:
  • 4 cups of all-purpose flour
  • Approximately 3/4 cup of water
  • A pinch of salt
  • 14 tablespoons of lard (or unsalted butter, for a non-traditional version)


For the chocolate pastry cream filling:

  • 2 cups of whole milk
  • 1/2 cup of granulated sugar
  • 4 egg yolks
  • 1/4 cup of cornstarch
  • 5.3 ounces of dark chocolate, finely chopped
  • 2 teaspoons of pure vanilla extract

For the topping:

  • Powdered sugar for dusting
  • 3.5 ounces of dark chocolate for decoration


  1. Puff pastry preparation:
    • In a large bowl, mix the flour with the salt and gradually add water, kneading until you have a smooth and elastic dough.
    • Form the dough into a ball and let it rest for about 30 minutes covered with a damp cloth.
    • Roll out the dough into a very thin sheet on a floured surface.
    • Spread the lard (or butter) evenly over the sheet, then roll the dough onto itself to form a cylinder.
    • Cut the cylinder into 1/2-inch thick disks.
  2. Chocolate pastry cream preparation:
    • In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
    • In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
    • Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
    • Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
    • Remove from heat and immediately add the chopped dark chocolate and vanilla extract, stirring until the chocolate is completely melted and the mixture is smooth.
    • Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator until cold and set.
  3. Forming the sfogliatelle:
    • Take a disk of dough and with your fingers, widen the center to form a sort of cone.
    • Fill it with the chilled chocolate pastry cream, then close the sfogliatelle by pinching the edges to seal it well.
    • Repeat with all the dough disks.
  4. Baking:
    • Preheat the oven to 400°F (200°C).
    • Place the sfogliatelle on a baking sheet lined with parchment paper.
    • Bake the sfogliatelle for about 20-25 minutes or until they are golden and crispy.
  5. Decoration:
    • Remove the sfogliatelle from the oven and let them cool on a wire rack.

    • Once cool, dust the sfogliatelle with powdered sugar.

    • Melt the remaining 3.5 ounces of dark chocolate and use a teaspoon or a piping bag to drizzle chocolate over the sfogliatelle.

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