Mamma Mia’s Sfogliatelle: a Sweet Symphony of Ricotta, Custard and Cherries

This recipe combines the crisp layers of homemade puff pastry with a delicious ricotta filling, crowned with velvety custard and embellished with vibrant red cherries.

Each bite is a harmonious symphony of textures and flavors, capturing the essence of traditional Neapolitan pastry.

Whether you are an experienced pastry chef or a culinary enthusiast, embark on a culinary journey to create these heavenly delights that are sure to transport you to the charming streets of Naples.

Why You’ll Love This Recipe

• Authentic Flavors: Captures the traditional taste of Naples with citrusy ricotta and creamy custard.
• Perfect for Special Occasions: Ideal for impressing guests or celebrating Italian heritage.
• Hands-On Fun: A rewarding project for pastry enthusiasts.

Cooking Time

• Preparation Time: 2 hours (including resting time)
• Cooking Time: 25 minutes
• Total Time: 2 hours 25 minutes
• Servings: 14–16 sfogliatelle

Ingredients

For the Puff Pastry:

• 4 cups all-purpose flour
• 1 cup water
• 1 cup unsalted butter, softened
• Pinch of salt

For the Ricotta Filling:

• 2 cups fresh ricotta
• ¾ cup sugar
• Grated zest of 1 lemon
• 1 large egg
• 1 tsp vanilla extract (or 1 vanilla bean)
• Grated orange zest (optional)

For the Pastry Cream:

• 2 cups whole milk
• 4 large egg yolks
• ¾ cup sugar
• ⅓ cup all-purpose flour
• Grated zest of 1 lemon
• 1 tsp vanilla extract (or 1 vanilla bean)

For the Topping:

• Red cherries (fresh or preserved in syrup)
• Powdered sugar (optional)

Step-by-Step Instructions

1. Prepare the Puff Pastry:

1. Mix flour, water, and salt in a bowl to form a dough. Wrap in plastic and refrigerate for 30 minutes.
2. Roll the dough into a rectangle on a floured surface. Spread softened butter over half the rectangle. Fold the unbuttered half over the buttered half and seal the edges.
3. Roll out the dough again and fold it over. Repeat this process 6 times, refrigerating for 10 minutes between folds.
4. Wrap and chill the dough for 1 hour before use.

2. Make the Ricotta Filling:

1. In a bowl, mix ricotta, sugar, lemon zest, vanilla, and egg until smooth. Add orange zest, if desired. Set aside.

3. Prepare the Pastry Cream:

1. Heat milk, lemon zest, and vanilla in a saucepan until steaming (do not boil).
2. Whisk egg yolks and sugar in a bowl until pale. Add flour and mix well.
3. Slowly add hot milk to the egg mixture, whisking constantly. Return to the saucepan and cook over medium heat, stirring, until thickened.
4. Let the cream cool, covering it with plastic wrap to prevent a skin from forming.

4. Assemble the Sfogliatelle:

1. Roll out puff pastry to about ⅛-inch thickness and cut into rectangular strips.
2. Spoon ricotta filling onto half of each strip, fold over, and seal edges, shaping into a crescent or shell.
3. Place on a parchment-lined baking sheet.

5. Bake:

1. Preheat oven to 400°F (200°C).
2. Bake sfogliatelle for 20–25 minutes or until golden brown and crisp.
3. Let cool completely.

6. Decorate:

1. Spread cooled pastry cream over the tops of each sfogliatella.
2. Top with a red cherry and dust with powdered sugar, if desired.

Tips

• Chill the Dough: Keeping the pastry dough cold ensures flaky layers.
• Even Filling: Use a piping bag for consistent ricotta portions.
• Storage: Store in an airtight container in the refrigerator for up to 3 days.

Nutritional Information (Per Serving)

Buon Appetito!

Relish the joy of crafting these classic Neapolitan pastries, and enjoy the perfect harmony of crisp pastry and luscious fillings. Each bite is a tribute to Italy’s rich baking tradition!

Mamma Mia’s Sfogliatelle: A Sweet Symphony Of Ricotta, Custard And Cherries

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 25 minutes mins

Servings 16 Sfogliatelle

Calories 320 kcal

Ingredients

  

For the Puff Pastry:

• 4 cups all-purpose flour
• 1 cup water
• 1 cup unsalted butter softened
• Pinch of salt

For the Ricotta Filling:

• 2 cups fresh ricotta
• ¾ cup sugar
• Grated zest of 1 lemon
• 1 large egg
• 1 tsp vanilla extract or 1 vanilla bean
• Grated orange zest optional

For the Pastry Cream:

• 2 cups whole milk
• 4 large egg yolks
• ¾ cup sugar
• ⅓ cup all-purpose flour
• Grated zest of 1 lemon
• 1 tsp vanilla extract or 1 vanilla bean

For the Topping:

• Red cherries fresh or preserved in syrup
• Powdered sugar optional

Instructions

 

Prepare the Puff Pastry:

• Mix flour, water, and salt in a bowl to form a dough. Wrap in plastic and refrigerate for 30 minutes.
• Roll the dough into a rectangle on a floured surface. Spread softened butter over half the rectangle. Fold the unbuttered half over the buttered half and seal the edges.
• Roll out the dough again and fold it over. Repeat this process 6 times, refrigerating for 10 minutes between folds.
• Wrap and chill the dough for 1 hour before use.

Make the Ricotta Filling:

• In a bowl, mix ricotta, sugar, lemon zest, vanilla, and egg until smooth. Add orange zest, if desired. Set aside.

Prepare the Pastry Cream:

• Heat milk, lemon zest, and vanilla in a saucepan until steaming (do not boil).
• Whisk egg yolks and sugar in a bowl until pale. Add flour and mix well.
• Slowly add hot milk to the egg mixture, whisking constantly. Return to the saucepan and cook over medium heat, stirring, until thickened.
• Let the cream cool, covering it with plastic wrap to prevent a skin from forming.

Assemble the Sfogliatelle:

• Roll out puff pastry to about ⅛-inch thickness and cut into rectangular strips.
• Spoon ricotta filling onto half of each strip, fold over, and seal edges, shaping into a crescent or shell.
• Place on a parchment-lined baking sheet.

Bake:

• Preheat oven to 400°F (200°C).
• Bake sfogliatelle for 20–25 minutes or until golden brown and crisp.
• Let cool completely.

Decorate:

• Spread cooled pastry cream over the tops of each sfogliatella.
• Top with a red cherry and dust with powdered sugar, if desired.