Sfogliatella is a traditional Italian pastry originating from Naples, Italy, famous for its distinctive shell-like shape, crisp layered exterior, and rich, creamy filling. Its name comes from the Italian word sfoglia, meaning “leaf” or “layer,” describing its delicate, flaky pastry. Traditionally, Sfogliatella comes in two popular varieties: Sfogliatella Riccia, made with thin, crisp layers, and Sfogliatella Frolla, prepared with a softer shortcrust pastry. The classic filling combines ricotta cheese, semolina, sugar, and citrus zest. This delicious pastry is a favorite Italian breakfast treat and pairs wonderfully with espresso or cappuccino.
Prepare the Dough: Combine flour, water, a little sugar, and salt. Knead until smooth, then cover and rest for 30 minutes.
Roll the Dough: Roll the dough into a very thin rectangle using a pasta machine or rolling pin.
Add Butter: Spread softened butter or lard evenly over the dough. Roll it tightly into a long log, wrap, and refrigerate for at least 2 hours.
Prepare the Filling: Cook semolina in milk until thick. Allow it to cool, then mix with ricotta, sugar, egg, cinnamon, and finely grated orange zest.
Shape the Pastries: Cut the chilled dough log into thick slices. Gently press each slice from the center outward to form a cone or shell shape.
Fill the Pastries: Spoon the ricotta and semolina mixture into each shell and seal the edges carefully.
Preheat the Oven: Heat the oven to 200°C (400°F) and line a baking tray with parchment paper.
Bake: Arrange the pastries on the tray and bake for 25–35 minutes until crisp, golden, and flaky.
Cool and Serve: Allow the Sfogliatella to cool slightly, then dust with powdered sugar and serve with espresso or cappuccino.
All-purpose flour – 500 g
Ricotta cheese – 250 g
Semolina – 100 g
Unsalted butter or lard – 200 g
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