Sfogliatelle means “many leaves.” One bite explains why. A thousand shatteringly crisp layers wrapped around sweet, citrus-kissed ricotta. This is Naples’ greatest pastry. Yes, it’s a project. Yes, it’s worth every minute.
Ingredients
Makes about 12 sfogliatelle.
For the Dough:
- 2 cups (250g) all-purpose flour
- ½ tsp salt
- ½ cup (120ml) warm water
- 2 tbsp honey
- 2 tbsp lard or vegetable shortening
For the Filling:
- 2 cups (450g) whole milk ricotta, drained overnight
- ½ cup (100g) sugar
- ¼ cup semolina flour
- ½ cup (120ml) milk
- 1 tsp vanilla extract
- Zest of 1 orange
- ¼ cup candied orange peel (optional)
- Pinch of cinnamon
For Assembly:
- ½ cup (115g) lard or butter, melted (for brushing)
- Powdered sugar for dusting
Step-by-Step Instructions
Step 1: Make Dough
- Mix flour and salt. Add warm water, honey, and shortening. Knead 10 minutes until smooth. Wrap and rest 1 hour.
Step 2: Make Filling
- In a saucepan, cook semolina and milk until thick (2 minutes). Cool.
- Mix ricotta, sugar, vanilla, orange zest, candied peel, cinnamon, and cooled semolina. Refrigerate.
Step 3: Roll & Layer
- Roll dough into a thin rectangle. Brush with melted lard. Roll tightly into a log. Refrigerate 2 hours.
- Slice log into ½-inch rounds. Flatten each round into a disc.
Step 4: Shape Shells
- Press each disc into a cone shape using your fingers. Fill with 2 tbsp ricotta mixture. Press edges to seal.
Step 5: Bake
- Preheat oven to 400°F (200°C). Place pastries on a baking sheet.
- Bake 20-25 minutes until deep golden and crispy.
Step 6: Serve
- Cool slightly. Dust generously with powdered sugar. Serve warm.
Summary
Prep Time: 1 hour + rest | Bake Time: 25 min | Total: 1½ hours + rests
Yield: 12 pastries | Difficulty: Hard (requires patience)
Storage Notes
Best day-of. Sfogliatelle lose crispiness quickly. Reheat at 375°F for 5-7 minutes to restore crunch. Unfilled dough logs freeze for 2 months. Never microwave — soggy layers = sadness.
