Italy Sfogliatelle
Sfogliatelle are a beloved Italian pastry, originating in the Campania region, particularly Naples. Known for their distinctive shell-like layers, sfogliatelle are filled with a sweet, creamy ricotta mixture, often flavored with citrus and cinnamon. Their name, meaning "small leaves" in Italian, reflects the intricate, flaky texture created by meticulously layering dough and butter. Traditionally enjoyed as a dessert or snack, sfogliatelle are a symbol of Italian pastry artistry and are often served with coffee or as a treat during celebrations. Making them from scratch is a labor of love but yields a rewarding and authentic taste of Italy.
Recipe Servings: 12
Prep Time
1 hour
+ 4 hours resting
+ 4 hours resting
Cook Time
30 minutes
Total Time
5 hours 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups (250 g) all-purpose flour
- ¼ tsp (1 ml) salt
- 1 Tbsp (15 g) granulated sugar
- ½ cup (120 ml) water
- ½ cup (120 ml) milk
- ½ cup (100 g) semolina flour
- 1 cup (250 g) ricotta cheese, drained
- ¼ cup (50 g) granulated sugar
- ¼ tsp (1 ml) ground cinnamon
- 1 tsp (5 ml) orange zest
- 1 egg yolk
- ¼ cup (60 g) unsalted butter, softened, plus extra for layering
- Powdered sugar, for dusting
Directions
- In a large bowl, combine the flour, salt, sugar, and water. Mix until a smooth dough forms. Knead the dough for 5–7 minutes until elastic; then wrap it in plastic wrap and refrigerate for at least 2 hours.
- In a small saucepan, heat the milk until warm. Gradually stir in the semolina flour, whisking continuously until thickened (about 2 minutes). Remove from heat and let cool.
- In a bowl, mix the cooled semolina with ricotta, sugar, cinnamon, orange zest, and egg yolk. Refrigerate until ready to use.
- Divide the chilled dough into two portions. Use a pasta maker to roll out each portion into a long, very thin rectangular film. The thinner the dough, the flakier your crust will be.
- Brush softened butter over the surface of the dough and carefully roll tightly into a log, stretching the dough as you go. Repeat with the second portion. Butter the outside of each log, and then wrap them in plastic wrap and refrigerate for 2 more hours.
- Cut the logs into ½-inch (1.25 cm) thick slices. Butter the faces of each slice, and then, using your fingers, gently press into the center of each face, telescoping the dough out to create a cone-like shape. Fill each cone with a spoonful of the ricotta filling, and pinch the edges to seal.
- Preheat your oven to 400°F (200°C). Place the filled pastries on a baking sheet lined with parchment paper. Bake for 25–30 minutes, or until golden brown and crisp.
- Allow the sfogliatelle to cool slightly; then dust with powdered sugar before serving. Enjoy them warm or at room temperature.
Making the Dough:
Making the Filling:
Assembly, Baking, and Serving:
Notes
- For the best results, keep the dough well-chilled to maintain the flaky layers.
- Leftover sfogliatelle can be reheated in the oven to restore crispness.
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