How to Make a Traditional Italian Sfogliatella with Ricotta

How to Make a Traditional Italian Sfogliatella with Ricotta

Sfogliatella, also known as “lobster tail” in English, is one of the most iconic pastries of Italian cuisine. With its flaky, layered texture and a filling of sweet ricotta, candied fruits, and spices, sfogliatella offers a delicious treat that’s beloved in Italy, particularly in Naples. Whether you’re a seasoned baker or a novice in the kitchen, making traditional Italian sfogliatella is a satisfying challenge worth undertaking. Here’s how you can prepare this classic Italian pastry at home.

Ingredients for the Dough

• 500g (4 cups) all-purpose flour
• 1/4 tsp salt
• 40g (3 tbsp) sugar
• 30g (2 tbsp) unsalted butter, melted
• 200ml (3/4 cup + 1 tbsp) water (room temperature)
• 2 tbsp olive oil
• A little extra flour for rolling

Ingredients for the Filling

• 500g (2 cups) ricotta cheese (drained well)
• 100g (1/2 cup) powdered sugar
• 100g (1/2 cup) semolina
• 1 egg
• 1 tsp vanilla extract
• 50g (1/4 cup) candied citrus peel (chopped)
• 50g (1/4 cup) orange blossom water (or water with a few drops of orange essence)
• Zest of 1 lemon
• A pinch of salt

Optional for Glaze

• Powdered sugar for dusting

Instructions

Step 1: Prepare the Dough

1. Mix dry ingredients: In a large bowl, combine the flour, salt, and sugar. Stir these ingredients until they are evenly mixed.
2. Add wet ingredients: Make a well in the center of the dry ingredients, and add the melted butter, water, and olive oil. Mix the ingredients with your hands until a dough begins to form.
3. Knead the dough: Transfer the dough onto a lightly floured surface and knead for about 10 minutes. The dough should be smooth, elastic, and not sticky. If it’s too sticky, sprinkle in a little more flour as you knead.
4. Rest the dough: Wrap the dough in plastic wrap and allow it to rest for at least 30 minutes at room temperature. This resting period will make it easier to roll the dough into thin layers.

Step 2: Prepare the Filling

1. Cook the semolina: In a saucepan over medium heat, heat a little bit of milk or water, and slowly add the semolina while stirring constantly. Keep stirring until it thickens and turns into a smooth paste. Remove from heat and let it cool slightly.
2. Mix the filling: In a bowl, combine the ricotta cheese, powdered sugar, egg, vanilla extract, lemon zest, and orange blossom water. Add the cooked semolina mixture, and mix until smooth. Then fold in the chopped candied citrus peel and a pinch of salt.
3. Chill the filling: Cover the ricotta mixture with plastic wrap and refrigerate for at least 30 minutes. Chilling the filling helps the flavors to meld together.

Step 3: Roll the Dough

1. Roll the dough into thin sheets: After the dough has rested, divide it into small portions. On a well-floured surface, roll each portion into a very thin, rectangular sheet. You should aim for the dough to be as thin as possible, almost transparent, as this is what gives the sfogliatella its signature flaky texture.
2. Create layers: Brush each sheet of dough with a thin layer of olive oil or melted butter. Stack the sheets on top of each other, making a small pile. Repeat this process for the remaining dough portions.
3. Roll the dough into a cylinder: Once you have several sheets stacked, begin rolling them into a tight cylinder. The idea is to form a layered roll that will create the distinctive flaky texture once baked.

Step 4: Form the Sfogliatella

1. Shape the dough: Cut the rolled dough into individual pieces, each about 4-5 inches long. To form the traditional sfogliatella shape, press your fingers into the dough to create a cone-like shape. Carefully make a small pocket in the center where you will place the filling.
2. Stuff with filling: Take a generous spoonful of the ricotta filling and place it inside each shaped dough piece.
3. Seal the edges: Gently fold the dough over the filling and pinch the edges together to form a crescent or clam-shell shape. Make sure the edges are sealed tightly so that the filling does not leak out during baking.

Step 5: Bake the Sfogliatella

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Arrange on a baking sheet: Place the formed sfogliatelle on a parchment-lined baking sheet, ensuring there is enough space between each pastry for them to expand as they bake.
3. Bake: Bake for about 30-35 minutes, or until the pastries are golden brown and crispy. You may need to rotate the pan halfway through for even baking.
4. Cool: Once the sfogliatelle are done baking, remove them from the oven and let them cool on a wire rack for about 10 minutes.

Step 6: Serve

1. Dust with powdered sugar: Before serving, dust the warm sfogliatelle with powdered sugar for an extra touch of sweetness.
2. Enjoy: Serve immediately for the best flavor and texture. The inside should be creamy and slightly sweet, while the outside is crunchy and delicate.

Tips for Success

• Use high-quality ricotta: The filling’s flavor depends on the quality of the ricotta, so opt for a fresh, creamy variety. Drain it well to avoid excess moisture.
• Roll the dough as thin as possible: The thinner the dough, the flakier and crispier the sfogliatella will be. Take your time to achieve a nearly transparent layer.
• Chill the filling: This will prevent the filling from becoming too runny and help the flavors blend.
• Olive oil and butter: Brushing the dough with a combination of olive oil and butter will provide the sfogliatella with a perfect balance of richness and flavor.

Conclusion

Making traditional Italian sfogliatella with ricotta is a rewarding and delicious process. From the crispy, flaky dough to the creamy ricotta filling, each bite is a perfect combination of textures and flavors. Whether you’re preparing these for a special occasion or simply indulging in an Italian culinary tradition, your homemade sfogliatella will surely impress. Enjoy the labor of love and share this iconic Italian treat with friends and family!