How to Make a Traditional Italian Sfogliatelle Pastry

How to Make a Traditional Italian Sfogliatelle Pastry

Sfogliatelle, also known as “lobster tail” pastries due to their shape, are a beloved traditional Italian treat that originates from Naples. These flaky, layered pastries are filled with a sweet ricotta mixture and have a crisp, golden exterior. Making them at home can be a bit challenging, but with patience and attention to detail, you can create these delicious pastries in your kitchen. Here’s a step-by-step guide to help you make authentic Italian sfogliatelle.

Ingredients

For the Dough:

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2/3 cup warm water (more if needed)
• 1 tablespoon olive oil
• 1 tablespoon sugar
• 1 tablespoon lemon zest (optional, for fragrance)

For the Filling:

• 2 cups ricotta cheese, well-drained
• 1/4 cup powdered sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1/4 cup candied orange peel or citrus zest (optional)
• 1 tablespoon semolina flour or all-purpose flour (optional, to thicken the filling)

For the Assembly:

• Melted butter (for brushing the dough)
• Coarse sugar (for sprinkling)

Step 1: Prepare the Dough

1. Mix Dry Ingredients: In a large mixing bowl, combine the flour, salt, and sugar. Stir to combine, ensuring the ingredients are evenly distributed.

2. Add Wet Ingredients: Slowly add the warm water and olive oil to the dry ingredients. Mix with a wooden spoon or your hands until the dough starts coming together.

3. Knead the Dough: Turn the dough out onto a floured surface and knead it for about 10 minutes until it becomes smooth, firm, and elastic. If the dough feels too dry, add a little more water, a teaspoon at a time, until it’s the right consistency. The dough should be firm but not sticky.

4. Rest the Dough: Wrap the dough in plastic wrap or cover it with a damp cloth. Let it rest for at least 1 hour to allow the gluten to relax and make the rolling process easier.

Step 2: Prepare the Filling

1. Drain the Ricotta: Ricotta can be quite watery, so make sure to drain it properly. You can do this by placing the ricotta in a fine mesh sieve or cheesecloth for about 30 minutes to remove excess moisture.

2. Mix the Filling: In a medium-sized bowl, combine the drained ricotta, powdered sugar, cinnamon, vanilla extract, and optional candied orange peel. Stir everything together until the mixture is smooth and well-combined.

3. Optional Addition: If you want a thicker filling, you can stir in a tablespoon of semolina or flour. This will give the filling more body and prevent it from being too runny inside the pastry.

4. Set Aside: Cover the filling with plastic wrap and refrigerate while you prepare the dough.

Step 3: Roll the Dough

1. Roll the Dough Thin: After the dough has rested, divide it into smaller portions. Work with one portion at a time. On a floured surface, roll out the dough as thinly as possible. The goal is to get the dough paper-thin, so be patient and roll it out as evenly as possible. You may need to use a pasta machine if you have one to make this process easier.

2. Shape the Dough: Once you have a thin sheet of dough, brush it lightly with melted butter. Then, fold the dough over itself to create several layers. This technique will create the signature flakiness of the sfogliatelle.

3. Cut the Dough: Cut the dough into rectangles about 4 to 5 inches wide and 8 to 10 inches long.

Step 4: Form the Sfogliatelle

1. Roll the Dough into Cones: Take one rectangle of dough and carefully roll it from the short side into a tight cylinder. Then, use your fingers to form a cone shape, pinching the ends tightly to seal.

2. Stuff the Pastry: Gently open the cone from the top to create a cavity for the filling. Spoon about 1-2 tablespoons of the ricotta mixture into the center of each cone. Be careful not to overfill.

3. Seal the Pastry: Once the filling is inside, pinch the top of the dough closed to seal the pastry. The goal is to make sure the filling stays inside while the dough is baked to a crisp, golden perfection.

Step 5: Bake the Sfogliatelle

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

2. Prepare the Pastries for Baking: Arrange the stuffed and sealed sfogliatelle on a parchment-lined baking sheet. Brush the pastries lightly with melted butter, and sprinkle with coarse sugar for a sweet, crunchy finish.

3. Bake the Pastries: Bake the sfogliatelle in the preheated oven for 25-30 minutes, or until they are golden brown and crispy. The pastries should puff up and develop a beautifully flaky texture.

4. Cool and Serve: Once baked, remove the sfogliatelle from the oven and let them cool slightly on a wire rack. Serve them warm or at room temperature. They can be enjoyed as is or dusted with powdered sugar for an extra touch of sweetness.

Tips for Success

• Patience is Key: The process of rolling the dough thinly and layering it can take time, but it is what gives sfogliatelle their signature texture. Be patient and take your time to ensure each step is done correctly.
• Use Fresh Ricotta: The flavor of your ricotta will make a big difference in the overall taste of your sfogliatelle. Be sure to use the freshest ricotta possible, ideally from a local dairy or a specialty store.
• Avoid Overfilling: The ricotta filling should be added sparingly. Too much filling can cause the pastry to burst open during baking.
• Refrigerate the Dough: If you find the dough is becoming too difficult to handle while rolling, let it rest in the refrigerator for 10-15 minutes before continuing.

Conclusion

Making traditional Italian sfogliatelle at home is a labor of love that results in an incredibly rewarding treat. The crisp, flaky exterior and creamy, sweet filling are what make these pastries so unique and adored by many. While the process requires patience and precision, the end result is sure to impress your friends and family. With a little practice, you’ll be able to master this iconic Italian pastry and enjoy its rich flavors and textures whenever you like.