Lemon Sfogliatella Frolla: A Sweet Slice of Italy

Indulge in the irresistible charm of Italian pastry-making with our Sfogliatella Frolla with Lemon Filling recipe.

These delicate and buttery pastries are a true testament to the artistry of Italian baking.

The crisp, golden crust, created from a tender pastry dough, cradles a zesty lemon filling that bursts with citrusy brightness and sweet sophistication.

Our step-by-step guide takes you on a culinary journey, allowing you to craft these exquisite treats in your own kitchen.

The fragrant lemon zest and freshly squeezed lemon juice infuse the silky-smooth filling with a refreshing tang, while the flaky, melt-in-your-mouth pastry adds the perfect balance of sweetness.

Why You’ll Love This Recipe

• Elegant and Irresistible: A stunning pastry perfect for impressing guests or treating yourself.
• Bright and Tangy Filling: The refreshing lemon flavor balances the sweetness beautifully.
• Traditional Italian Delight: A taste of authentic Italian pastry-making right at home.

Cooking Time

• Preparation Time: 40 minutes (plus 30 minutes chilling time)
• Cooking Time: 20–25 minutes
• Total Time: 1 hour 5 minutes
• Servings: 12 pastries

Ingredients

For the Pastry Dough (Frolla):

• 2 cups all-purpose flour
• ½ cup granulated sugar
• ½ teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 2 large egg yolks
• Zest of 2 lemons
• 1 teaspoon vanilla extract

For the Lemon Filling:

• 1 cup granulated sugar
• 3 large eggs
• Zest of 2 lemons
• ½ cup fresh lemon juice (about 4–5 lemons)
• ¼ cup unsalted butter, melted

Step-by-Step Method

1. Prepare the Pastry Dough (Frolla)

• In a large mixing bowl, combine the flour, sugar, and salt.
• Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs.
• In a small bowl, whisk together the egg yolks, lemon zest, and vanilla extract.
• Pour the egg mixture into the flour mixture and stir until a dough forms.
• Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Make the Lemon Filling

• In a medium saucepan, whisk together sugar, eggs, lemon zest, and lemon juice.
• Cook over medium heat, stirring constantly, until the mixture thickens (about 5–7 minutes).
• Remove from heat and stir in the melted butter. Set the filling aside to cool completely.

3. Preheat the Oven

• Preheat the oven to 350°F (175°C). Grease and flour a muffin tin or tartlet pans.

4. Roll Out the Pastry Dough

• Roll out the chilled pastry dough on a floured surface to about ⅛-inch thickness.
• Use a round cookie cutter or a glass to cut out rounds of dough to fit your muffin tin or tartlet pans.
• Press the dough rounds into the prepared tins, ensuring the bottoms and sides are evenly lined.

5. Fill with Lemon Filling

• Spoon the cooled lemon filling into each pastry shell, filling them about three-quarters full.

6. Bake

• Bake in the preheated oven for 20–25 minutes, or until the pastry is golden brown and the filling is set.

7. Cool and Serve

• Allow the pastries to cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
• Optionally, dust with powdered sugar before serving.

Tips

• Pastry Technique: Work quickly with the dough to keep it tender and flaky.
• Zest for Flavor: Use fresh lemon zest for the best aromatic results.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutritional Information (Per Pastry)

Enjoy! These Sfogliatella Frolla with Lemon Filling pastries are a delightful combination of sweet and tangy, offering a taste of Italy’s finest dessert traditions. Buon Appetito!

Lemon Sfogliatella Frolla Recipe

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Ingredients

  

For the Pastry Dough (Frolla):

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 cup unsalted butter cold and cubed
• 2 large egg yolks
• Zest of 2 lemons
• 1 teaspoon vanilla extract

For the Lemon Filling:

• 1 cup granulated sugar
• 3 large eggs
• Zest of 2 lemons
• 1/2 cup fresh lemon juice about 4-5 lemons
• 1/4 cup unsalted butter melted

Instructions

 

Prepare the Pastry Dough (Frolla):

• In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
• Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
• In a separate small bowl, whisk together the egg yolks, lemon zest, and vanilla extract.
• Pour the egg yolk mixture into the flour mixture and stir until the dough comes together. Form it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Make the Lemon Filling:

• In a medium saucepan, whisk together the granulated sugar, eggs, lemon zest, and lemon juice.
• Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
• Remove the saucepan from the heat and stir in the melted butter. Set the lemon filling aside to cool.

Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease and flour a muffin tin or tartlet pans.

Roll Out the Pastry Dough:

• On a floured surface, roll out the chilled pastry dough to a thickness of about 1/8 inch.
• Cut out rounds of dough using a round cookie cutter or a glass that fits your muffin tin or tartlet pans.
• Press each round of dough into the prepared muffin tin or tartlet pans, making sure it lines the bottom and sides evenly.

Fill with Lemon Filling:

• Spoon the cooled lemon filling into each pastry shell, filling them about three-quarters full.

Bake:

• Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling is set.

Cool and Serve:

• Allow the Sfogliatella Frolla to cool in the pans for a few minutes, then transfer them to a wire rack to cool completely.
• Optionally, dust with powdered sugar before serving.
• Enjoy your homemade Sfogliatella Frolla with Lemon Filling!