Meal Prep · Italian
Sfogliatella
Experience the crispy, layered magic of Naples’ iconic shell-shaped pastry, filled with sweet ricotta.
Ingredients
Tap to check offMethod
Step-by-step- Prepare the Dough: In a large bowl, combine flour, salt, and honey. Gradually add warm water, mixing until a shaggy dough forms. Turn onto a floured surface and knead for 10-15 minutes until smooth and elastic. Cover and let rest at room temperature for 30 minutes.
- Stretch and Chill the Dough: Divide the dough into smaller portions. Using a pasta machine or rolling pin, roll each portion into a very thin, almost translucent sheet (about 0.5mm thick). Spread softened butter/lard evenly over the entire surface of each sheet. Layer the sheets on top of each other, then carefully roll them tightly into a log. Wrap the log tightly in plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight.
- Make the Filling: In a small saucepan, bring water to a boil. Whisk in semolina and cook, stirring constantly, until thickened like a porridge (about 2-3 minutes). Remove from heat and let cool completely. In a separate bowl, combine well-drained ricotta, sugar, candied orange peel, vanilla extract, cinnamon, and a pinch of salt. Add the cooled semolina mixture and mix until well combined. Refrigerate until ready to use.
- Shape the Sfogliatelle: Remove the chilled dough log from the refrigerator. Slice the log into 1/2-inch thick discs. Gently press each disc in the center with your thumb, then carefully stretch and shape it into a cone or shell, ensuring the layers remain intact and the edges are slightly raised.
- Fill and Bake: Spoon about 1-2 tablespoons of the ricotta filling into each dough shell. Pinch the edges gently to seal, forming the classic sfogliatella shape. Place the filled pastries on a baking sheet lined with parchment paper. Brush the tops with egg wash.
- Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until golden brown and crispy. Let cool slightly on a wire rack before dusting with powdered sugar and serving warm.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 10 g |
| Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 35 g |
| Sugar | 15 g |
| Fiber | 1 g |
Storage & Freezer Guide
Make it last Refrigerator 2-3 days
Store baked sfogliatelle in an airtight container at room temperature for up to 1 day, or in the refrigerator for 2-3 days. For best crispness, reheat before serving.
Freezer Up to 1 month
Unbaked sfogliatelle can be frozen on a baking sheet until solid, then transferred to a freezer bag. Bake from frozen, adding a few minutes to the baking time. Baked sfogliatelle can also be frozen; wrap individually and store in an airtight container. Thaw at room temperature.
Reheat Oven (recommended)
To restore crispness, reheat baked sfogliatelle in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through and crispy. Avoid microwaving as it can make them soggy.
Chef’s Corner
- The key to authentic sfogliatella is achieving paper-thin dough. Using a pasta machine can greatly assist in this process. Don’t be afraid to stretch it until it’s almost transparent.
- Ensure your ricotta cheese is very well-drained. Excess moisture will make the filling watery and can make the pastry soggy. You can press it between paper towels or let it drain in a sieve overnight.
- The chilling steps for the dough are crucial. They allow the butter/lard to solidify and the dough to relax, making it easier to handle and contributing to the distinct layered texture during baking.
