How to Make a Classic Italian Sfogliatelle Pastry

How to Make a Classic Italian Sfogliatelle Pastry

Sfogliatelle is one of Italy’s most iconic pastries, known for its delicate, flaky layers and rich ricotta filling. Originating from Naples, this pastry comes in different variations, including Sfogliatella Riccia (crispy, layered) and Sfogliatella Frolla (smoother, shortcrust). In this guide, we’ll focus on making the classic Sfogliatella Riccia.

Ingredients for Sfogliatelle Riccia

For the Dough:

• 3 ½ cups (450g) all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• ¾ cup (180ml) water
• ½ cup (115g) unsalted butter or lard (for layering)
• 1 teaspoon honey

For the Filling:

• 1 cup (250g) whole milk ricotta cheese
• ½ cup (100g) fine semolina flour
• 1 cup (240ml) whole milk
• ½ cup (100g) granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon (optional)
• 1 large egg
• ½ cup (80g) candied orange peel, finely chopped

For Assembly & Baking:

• Melted butter for brushing
• Powdered sugar for dusting

Step-by-Step Instructions

Step 1: Prepare the Dough

1. In a large mixing bowl, combine the flour, sugar, and salt.
2. Slowly add the water and honey, mixing until the dough begins to form.
3. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
4. Wrap in plastic and let it rest at room temperature for at least 2 hours, preferably overnight.

Step 2: Prepare the Filling

1. Heat the milk in a small saucepan until it just begins to simmer.
2. Slowly whisk in the semolina flour, stirring constantly, until thickened (about 2–3 minutes).
3. Remove from heat and let it cool completely.
4. Once cooled, mix in the ricotta, sugar, vanilla extract, cinnamon, egg, and candied orange peel.
5. Stir until smooth, then refrigerate the mixture until needed.

Step 3: Rolling and Stretching the Dough

1. Lightly flour your work surface and roll out the dough into a thin rectangle (about 1/16 inch thick).
2. Brush the surface with melted butter.
3. Carefully roll the dough into a tight log, ensuring no air pockets form.
4. Wrap the log in plastic wrap and chill for at least 2 hours, or overnight.

Step 4: Shaping the Pastry

1. Slice the chilled dough into ½-inch thick rounds.
2. Place each round on a floured surface and use your fingers to gently press it into a cone shape, creating thin layers on the outer edges.
3. Fill each cone with about 1 tablespoon of ricotta filling.
4. Seal the edges gently, ensuring the filling stays inside.

Step 5: Baking the Sfogliatelle

1. Preheat your oven to 400°F (200°C).
2. Place the shaped pastries on a parchment-lined baking sheet.
3. Brush each sfogliatella with melted butter.
4. Bake for 20–25 minutes until golden brown and crispy.

Step 6: Finishing Touches

• Let the pastries cool slightly before dusting with powdered sugar.

Tips for Perfect Sfogliatelle

• Dough Stretching: The thinner the dough, the flakier the pastry.
• Chilling Time: Resting the dough overnight improves the texture.
• Baking Temperature: A high heat ensures a crisp exterior.

Serving Suggestions

Sfogliatelle pairs wonderfully with espresso or cappuccino, making it a perfect Italian breakfast or dessert.

Enjoy your homemade Sfogliatelle Riccia!