The Ultimate SFOGLIATELLA Recipe: A Taste of Napoli

Sfogliatella Riccia is a marvel of textures and flavors, with a crisp, flaky exterior that gives way to a soft, fragrant filling.

Each bite is a symphony of sensations, a harmonious blend of sweet ricotta, hints of citrus and delicate vanilla notes, all encased in layers of meticulously crafted pastry dough.

This revered Neapolitan delicacy has won the palates of connoisseurs around the world, and now its timeless appeal can be experienced in your kitchen as well.

Why You’ll Love This Recipe

• Authentic Neapolitan Tradition: Experience a centuries-old dessert from the comfort of your home.
• Layered Perfection: The crispy, delicate pastry contrasts beautifully with the creamy filling.
• Customizable Flavors: Subtle citrus and vanilla notes make it a versatile treat for any occasion.

Cooking Time

• Preparation Time: 1 hour (plus 24 hours resting time)
• Cooking Time: 25 minutes
• Total Time: 1 day 1 hour 25 minutes
• Makes: About 8 sfogliatelle

Ingredients

For the Filling:

• Water: 1 cup
• Semolina Flour: 1 cup
• Salt: 1/2 teaspoon
• Sheep’s Milk Ricotta: 10.5 oz
• Sugar: 1 cup
• Egg: 1, beaten
• Candied Orange Peel: 0.2 oz (5 g), finely chopped
• Vanilla Extract: 1 tablespoon
• Grated Orange Zest: as needed

For the Pastry:

• Bread Flour (Manitoba Flour): 3 1/3 cups
• Water: 3/4 cup
• Salt: 1/2 teaspoon
• Honey: 1 tablespoon
• Lard: as needed
• Egg Yolk: 1, beaten (for brushing)
• Powdered Sugar: for dusting

Step-by-Step Method

1. Prepare the Dough

• Mix the water, flour, honey, and salt in a bowl until the dough is smooth and homogeneous.
• Let the dough rest for 30 minutes, covered with a damp cloth.
• Divide the dough into 4 pieces and roll each one out with a pasta machine, starting at the thickest setting and gradually rolling to the thinnest setting.
• Brush each sheet with melted lard (leave a 2-inch margin unbrushed on each side).

2. Layer and Roll the Dough

• Roll the first sheet tightly, then overlap with the next sheet and continue rolling.
• Brush lard on each layer as you roll.
• Once the roll is complete, coat the outside with lard, wrap in plastic wrap, and refrigerate for 24 hours.

3. Prepare the Filling

• In a saucepan, bring water to a boil and slowly whisk in the semolina flour. Cook, stirring constantly, until the mixture forms a firm, dry dough.
• Let the semolina mixture cool.
• In a mixer, combine ricotta, sugar, eggs, vanilla extract, grated orange zest, candied orange peel, and the cooled semolina. Blend until smooth.

4. Shape the Sfogliatelle

• Remove the dough roll from the refrigerator and slice it into 1-cm-thick rounds.
• Gently massage each slice with your fingers to form a cone shape, creating a pocket for the filling.
• Spoon the ricotta filling into the cone, ensuring it’s not overfilled, then pinch the open edges to close.

5. Bake

• Preheat the oven to 356°F (180°C).
• Place the sfogliatelle on a baking sheet lined with parchment paper.
• Brush the tops with beaten egg yolk for a golden finish.
• Bake for 25 minutes, or until the pastries are golden and crisp.

6. Finish and Serve

• Allow the sfogliatelle to cool slightly.
• Dust generously with powdered sugar before serving.

Tips for Success

• Resting Time: Allow the dough to rest for 24 hours to achieve the perfect texture and layering.
• Filling Consistency: Ensure the filling is smooth but firm to avoid leaks during baking.
• Work Quickly: Keep the dough cool while shaping to prevent it from becoming too soft.

Nutritional Facts (Per Sfogliatella)

The Perfect Finale

Sfogliatella Riccia is a true labor of love, offering an unparalleled mix of textures and flavors. Whether enjoyed with a morning coffee or as a show-stopping dessert, this Neapolitan classic is a testament to the art of Italian pastry. Buon appetito! 🥐✨

Looking for something else? Check out some of our other delicous pastry recipes:

• Rum Soaked Baba Napoletano Recipe
• Jam Filled Bocconotti Pastry Recipe
• Lemon Ricotta Almond Cake
• Strudel di Mele (Apple Strudle) Recipe

The Ultimate Sfogliatella Recipe: A Taste Of Napoli

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 25 minutes mins

Resting Time 1 day d

Servings 8 Sfogliatelle

Calories 280 kcal

Ingredients

  

For the Filling:

• Water: 1 cup
• Semolina Flour: 1 cup
• Salt: 1/2 teaspoon
• Sheep’s Milk Ricotta: 10.5 oz
• Sugar: 1 cup
• Egg: 1 beaten
• Candied Orange Peel: 0.2 oz 5 g, finely chopped
• Vanilla Extract: 1 tablespoon
• Grated Orange Zest: as needed

For the Pastry:

• Bread Flour Manitoba Flour: 3 1/3 cups
• Water: 3/4 cup
• Salt: 1/2 teaspoon
• Honey: 1 tablespoon
• Lard: as needed
• Egg Yolk: 1 beaten (for brushing)
• Powdered Sugar: for dusting

Instructions

 

Prepare the Dough

• Mix the water, flour, honey, and salt in a bowl until the dough is smooth and homogeneous.
• Let the dough rest for 30 minutes, covered with a damp cloth.
• Divide the dough into 4 pieces and roll each one out with a pasta machine, starting at the thickest setting and gradually rolling to the thinnest setting.
• Brush each sheet with melted lard (leave a 2-inch margin unbrushed on each side).

Layer and Roll the Dough

• Roll the first sheet tightly, then overlap with the next sheet and continue rolling.
• Brush lard on each layer as you roll.
• Once the roll is complete, coat the outside with lard, wrap in plastic wrap, and refrigerate for 24 hours.

Prepare the Filling

• In a saucepan, bring water to a boil and slowly whisk in the semolina flour. Cook, stirring constantly, until the mixture forms a firm, dry dough.
• Let the semolina mixture cool.
• In a mixer, combine ricotta, sugar, eggs, vanilla extract, grated orange zest, candied orange peel, and the cooled semolina. Blend until smooth.

Shape the Sfogliatelle

• Remove the dough roll from the refrigerator and slice it into 1-cm-thick rounds.
• Gently massage each slice with your fingers to form a cone shape, creating a pocket for the filling.
• Spoon the ricotta filling into the cone, ensuring it’s not overfilled, then pinch the open edges to close.

Bake

• Preheat the oven to 356°F (180°C).
• Place the sfogliatelle on a baking sheet lined with parchment paper.
• Brush the tops with beaten egg yolk for a golden finish.
• Bake for 25 minutes, or until the pastries are golden and crisp.

Finish and Serve

• Allow the sfogliatelle to cool slightly.
• Dust generously with powdered sugar before serving.