How to Make a Traditional Italian Sfogliatella (Layered Pastry)

How to Make a Traditional Italian Sfogliatella (Layered Pastry)

Sfogliatella, also known as the “lobster tail,” is a beloved Italian pastry that hails from Naples. This delicate and flaky pastry is known for its thin, crispy layers that resemble the shape of a lobster’s tail, making it both a visual and a gastronomic delight. It is typically filled with sweet ricotta and semolina mixture, and often flavored with citrus zest and a touch of vanilla. The dough itself is thin and crisp, achieved through a process that takes patience and skill.

Here’s a step-by-step guide to making this traditional Italian pastry, so you can recreate it in your own kitchen.

Ingredients for the Dough

For the Dough:

• 2 cups of all-purpose flour
• 1/4 teaspoon of salt
• 2 tablespoons of sugar
• 1/2 cup of warm water
• 1/4 cup of olive oil
• 1 tablespoon of white vinegar

For the Filling:

• 1 1/2 cups of ricotta cheese (drained)
• 1/2 cup of semolina flour
• 1/2 cup of sugar
• 1 teaspoon of vanilla extract
• Zest of 1 lemon
• Zest of 1 orange
• 1 egg (beaten, for glazing)

For Assembly:

• Extra olive oil or melted butter for brushing the dough

Step-by-Step Instructions

1. Prepare the Dough:

Making the dough for Sfogliatella requires precision, as the layers need to be thin and delicate.

1. Mix Dry Ingredients: Start by combining the flour, salt, and sugar in a large mixing bowl. Stir the ingredients to ensure they’re evenly distributed.

2. Add Wet Ingredients: In a separate bowl, mix the warm water, olive oil, and vinegar together. Slowly pour the wet ingredients into the dry mixture while stirring with a spoon. Keep stirring until the dough starts to come together.

3. Knead the Dough: Transfer the dough to a clean, floured surface. Knead the dough for about 10 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to add too much.

4. Rest the Dough: Once you’ve kneaded the dough, shape it into a ball, cover it with a damp cloth or plastic wrap, and let it rest for at least 30 minutes. This resting period allows the gluten to relax, making it easier to roll out the dough later.

2. Make the Filling:

While the dough is resting, prepare the filling for your Sfogliatella.

1. Cook the Semolina: In a small saucepan, add the semolina flour and sugar. Gradually add about 1 cup of water and stir constantly. Cook over medium heat until the mixture thickens into a smooth, pudding-like consistency. Once it thickens, remove it from the heat and let it cool slightly.

2. Mix Ricotta and Flavorings: In a large bowl, combine the ricotta cheese with the semolina mixture. Add the lemon and orange zest, and vanilla extract. Stir everything together until smooth. If the mixture is too thick, you can add a bit more water to achieve a creamy consistency.

3. Cool the Filling: Allow the filling to cool completely before using it. This will help prevent the dough from becoming soggy when assembling.

3. Roll Out the Dough:

To achieve the signature layered effect, the dough needs to be rolled out very thinly.

1. Roll the Dough: After the dough has rested, divide it into two equal portions. Using a rolling pin, roll out the first portion into a thin, rectangular sheet on a floured surface. It should be as thin as you can get it without tearing. The thinner the dough, the more layers you’ll have in the final pastry.

2. Brush with Oil: Once you have your sheet of dough, brush it generously with olive oil or melted butter. The oil will help create those beautiful layers during baking.

3. Roll into a Log: Starting at one of the shorter edges of the rectangle, carefully roll the dough into a tight log. As you roll, make sure to keep the dough as even as possible. The log should be about 12 inches long.

4. Cut the Dough into Sections: Using a sharp knife, cut the dough into sections that are about 2 inches long. These will form the basis for your individual Sfogliatella.

4. Shape the Sfogliatella:

Now that the dough is prepared, it’s time to shape the Sfogliatella.

1. Flatten Each Piece: Take one of the dough sections and flatten it slightly with your hands or a rolling pin to form a small, oval-shaped piece. The goal is to flatten it without losing the rolled structure inside.

2. Fill the Dough: Place about a tablespoon of the ricotta mixture in the center of each piece. Be sure not to overfill them, as this could cause the dough to break during baking.

3. Seal the Pastry: Carefully fold the dough over the filling, pinching the edges to seal it tightly. The shape should resemble a half-moon or a shell, with the layers visible on the sides.

4. Brush with Egg Wash: Before baking, brush the shaped pastries with a beaten egg to give them a golden, glossy finish.

5. Bake the Sfogliatella:

Now it’s time to bake the Sfogliatella to achieve that crisp, golden-brown exterior.

1. Preheat the Oven: Preheat your oven to 375°F (190°C).

2. Bake the Pastries: Place the prepared pastries on a baking sheet lined with parchment paper. Make sure they’re spaced a few inches apart to allow them to puff up as they bake.

3. Bake Until Golden: Bake for 25-30 minutes or until the Sfogliatella are golden and crispy. Keep an eye on them to ensure they don’t burn.

4. Cool and Serve: Allow the pastries to cool slightly before serving. They are best enjoyed fresh out of the oven, but you can store them in an airtight container for a day or two if necessary.

6. Serving Tips:

Sfogliatella is traditionally served as a breakfast pastry or as a dessert, often paired with a strong espresso or a sweet dessert wine. The delicate, crispy layers combined with the creamy ricotta filling make for an irresistible treat that is sure to impress.

To elevate the flavor, dust the tops of the Sfogliatella with a bit of powdered sugar before serving, if desired. The zesty citrus notes in the filling complement the richness of the dough, making every bite a delicious experience.

Conclusion

Making a traditional Italian Sfogliatella at home requires a bit of time and patience, but the result is a flavorful and impressive pastry. Whether you’re making it for a special occasion or as a treat for yourself, this layered pastry will transport you to the streets of Naples with its deliciously flaky, citrus-infused goodness. Enjoy!