Description
Sfogliatelle are classic Italian pastries with a flaky, layered exterior and a creamy ricotta filling. This traditional Neapolitan treat is perfect for breakfast or dessert.
Ingredients
Units
Scale
For the Dough:
- 2 1/2 cups all-purpose flour
- 3/4 cup water
- 1 tbsp sugar
- Pinch of salt
- 1/2 cup melted butter (or lard)
For the Filling:
- 1 cup ricotta cheese
- 1/2 cup semolina flour
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/4 cup candied citrus peel
Instructions
- Prepare the Dough: Mix the flour, sugar, and salt. Add water and knead into a dough. Chill for 2 hours.
- Make the Filling: Cook the semolina in boiling water until thick. Mix with ricotta, sugar, vanilla, and candied citrus peel.
- Roll and Layer the Dough: Roll the dough thin, brush with melted butter, and roll into logs. Chill.
- Shape and Fill: Slice the dough into rounds, shape into cones, and fill with the ricotta mixture.
- Bake: Bake at 375°F (190°C) for 20-25 minutes until golden and crispy.
- Serve: Dust with powdered sugar and enjoy warm.
Notes
For a more traditional flavor, use lard instead of butter for layering the dough.
Don’t skip chilling the dough—it’s key to getting those perfect flaky layers.
- Prep Time: 1 hour (plus chilling time)
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Calories: 240
- Sugar: 12g
- Fat: 10g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g