Sfogliatelle Recipe (Italian Neapolitan Pastry)

What is Sfogliatelle?

Sfogliatelle (sfo-lyah-TELL-eh) are iconic Italian pastries from Naples. They are known for the crispy and flaky layers and a delicious creamy ricotta filling. They are often called “lobster tails” because of their shape. They’re made with thin and layered dough and a sweet filling of ricotta, semolina, and candied citrus. They are incredibly delicious.

There are two types: sfogliatella riccia (the classic flaky version) and sfogliatella frolla (with a smooth crust). They are usually enjoyed with coffee, or tea in the afternoon or in the morning. These sweet pastries are definitely a must try in Naples or a fun challenge to make at home!

Key Ingredients & Substitutions for Sfogliatelle

All-Purpose Flour: Forms the perfect base of the dough. You can also use pastry flour for a more delicate texture. I recommend sifting the flour before using for the best result.

Butter or Lard: Traditional recipes use lard, but butter can be substituted for a slightly different flavor and texture.

Ricotta Cheese: The creamy component of the filling. Use whole-milk ricotta for the richest flavor.

Semolina Flour: Adds structure to the filling. It can be substituted with fine polenta if needed.

Candied Citrus Peel: Adds a sweet and zesty note to the filling. You can use a mix of candied orange and lemon peel.

Sugar: Sweetens both the dough and the filling.

Vanilla Extract: Adds depth to the filling’s flavor. You can substitute with almond extract for a nutty twist.

Tools You’ll Need

• Rolling Pin: For rolling the dough thinly and evenly.
• Pastry Brush: To apply melted butter or lard between dough layers.
• Piping Bag: For filling the sfogliatelle with the ricotta mixture.
• Baking Sheet: For baking the pastries.
• Parchment Paper: To prevent sticking during baking.

Step-by-Step Instructions for Sfogliatelle

1. Prepare the dough: In a large mixing bowl, combine 2 ½ cups of all-purpose flour, 1 tablespoon of sugar, and a pinch of salt. Gradually add ¾ cup of water and mix until a dough forms.
2. Knead the dough: Knead the dough for about 10 minutes, until it’s smooth. Shape it into a ball, wrap it in plastic wrap, and refrigerate for at least 2 hours or overnight to let it rest.
3. Make the filling: In a small saucepan, bring 1 cup of water to a boil and slowly whisk in ½ cup of semolina flour. Cook for 3-4 minutes, stirring constantly, until thickened, then set it aside to cool.
4. Mix: In a separate bowl, mix 1 cup of ricotta cheese, ½ cup of sugar, 1 teaspoon of vanilla extract, and ¼ cup of candied citrus peel. Once the semolina has cooled, combine it with the ricotta mixture until smooth.
5. Roll and layer the dough: Divide the chilled dough into two portions. Roll each portion into a thin rectangle, as thin as you can (almost translucent). Brush the surface generously with melted butter or lard, then starting from one of the long sides, roll the dough tightly into a long log, like a jelly roll. Repeat with the second portion of dough. Repeat with the second portion of dough. Wrap the logs in plastic wrap and refrigerate for at least 2 hours to firm up.
6. Shape the sfogliatelle: Slice the chilled dough logs into ½-inch thick rounds. Using your fingers, gently stretch each round into a cone shape. Place the cone on a flat surface and pipe or spoon about 1 tablespoon of the ricotta filling into the center. Pinch the edges closed gently to seal.
7. Bake the sfogliatelle: Preheat your oven to 375°F (190°C). Place the filled sfogliatelle on a parchment-lined baking sheet and bake for 20-25 minutes, or until they’re golden and crispy.
8. Serve: Let the sfogliatelle cool slightly before dusting them with powdered sugar. These flaky, creamy pastries are best served warm and are sure to impress!

Expert Tips for Perfect Sfogliatelle

• Patience with the Dough: The dough needs to be rolled as thin as possible to achieve the classic crispy layers. Don’t rush this step—it’s worth the extra effort!
• Chill the Dough Properly: Chilling the dough logs before cutting and shaping is crucial for holding the sfogliatelle’s shape during baking.
• Fill Just Enough: Be careful not to overfill the sfogliatelle, as the filling can leak out during baking.
• Serve Fresh: Sfogliatelle are best enjoyed fresh out of the oven when the layers are still crispy and the filling is warm.

Serving Suggestions

Sfogliatelle are traditionally served as a breakfast pastry with a cup of espresso or cappuccino, making them a perfect morning treat.

For a more indulgent dessert, serve them warm with a scoop of vanilla gelato or a dollop of whipped cream.

These pastries also pair well with a glass of Vin Santo or Limoncello for a truly Italian experience.

Make-Ahead and Storage

• Make-Ahead: The dough and filling can be made ahead of time. Store the dough in the refrigerator for up to 2 days, and the filling for up to 1 day.
• Storage: Store leftover sfogliatelle in an airtight container at room temperature for up to 2 days. Reheat them in the oven at 350°F (175°C) to restore their crispness.
• Freezing: Sfogliatelle can be frozen before baking. Place the shaped and filled pastries on a baking sheet and freeze until solid, then transfer to a freezer-safe container. Bake directly from frozen, adding an extra 5 minutes to the baking time.

Print

Frequently Asked Questions (FAQ)