Sfogliatelle Recipe: If you’ve ever visited a bakery in Naples or walked into an authentic Italian pastry shop, you’ve likely locked eyes with the beautifully layered, golden shell of Sfogliatelle. This flaky pastry, shaped like a seashell, has been delighting dessert lovers for centuries. With its crisp, multi-layered exterior and creamy ricotta-semolina filling, Sfogliatelle is not just a pastry—it’s an experience.
The name “Sfogliatelle” literally means “little leaves,” referencing the hundreds of thin, flaky layers that make up its crust. It might look intimidating, but with patience and the right instructions, you can absolutely make this masterpiece at home. Ready to roll (literally)? Let’s dive in!
What is Sfogliatelle?
Sfogliatelle (pronounced sfoh-lyah-TELL-eh) is a traditional Neapolitan pastry known for its ridged, shell-like shape and complex layers. There are two main types:
- Sfogliatella Riccia: The traditional version with many crisp layers.
- Sfogliatella Frolla: A simpler version with a smooth, cookie-like dough.
In this recipe, we’ll tackle the Riccia, the classic version that’s beloved in Italy and around the world. It’s more challenging, but it delivers a truly satisfying crunch and melt-in-your-mouth filling that’s worth every minute of effort.
List of Ingredients You’ll Need
To make authentic Sfogliatelle, here’s what you’ll need:
For the Dough:
- 2 cups (250g) all-purpose flour
- ½ teaspoon salt
- ¾ cup (180ml) warm water
- 1 tablespoon honey
- 3 tablespoons unsalted butter (softened)
- ½ cup (120g) lard or butter (for laminating the dough)
For the Filling:
- ¾ cup (150g) semolina flour
- 1 cup (240ml) milk
- 1 cup (250g) ricotta cheese (drained)
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 orange
- ¼ teaspoon cinnamon
- 1 egg
- A pinch of salt
Optional:
- Powdered sugar (for dusting)
- Candied orange peel or citron (for a traditional touch)
Kitchen Tools Required
Before you start, gather the right tools:
- Rolling pin or pasta machine
- Mixing bowls
- Small saucepan
- Whisk
- Dough scraper or knife
- Piping bag or spoon (for filling)
- Baking sheet
- Parchment paper
- Pastry brush
Optional but helpful:
- Stand mixer with dough hook
- Pasta roller attachment for stand mixer
- Bench scraper
Step-by-Step Guide to Making Sfogliatelle
Step 1: Preparing the Dough
In a bowl, combine flour, salt, and water to form a stiff dough. Knead until smooth and elastic, about 10 minutes. Shape into a ball, wrap tightly, and let it rest at room temperature for 30 minutes. Resting relaxes the gluten, making the dough easier to stretch.
Step 2: Rolling and Stretching the Dough
Roll the dough into a thin rectangle using a rolling pin or pasta machine. Brush lightly with melted butter or lard, then stretch the dough carefully until paper-thin. Roll it tightly into a log, wrap, and chill for 1–2 hours to set the layers.
Step 3: Making the Semolina Filling
Cook semolina in milk over low heat until thick. Remove from heat and let cool slightly. Stir in ricotta cheese, sugar, egg, vanilla, citrus zest, and a pinch of cinnamon. Mix until smooth and creamy.
Step 4: Assembling the Sfogliatelle
Slice the chilled dough log into thick rounds. Gently press and shape each piece into a shell, opening the layers. Spoon filling into the center and pinch the edges lightly to seal, keeping the signature ridged shape.
Step 5: Baking to Golden Perfection
Place pastries on a lined baking sheet and bake at 400°F (200°C) for 20–25 minutes, until crisp, puffed, and golden brown. Cool slightly and dust with powdered sugar before serving.
Crispy, flaky, and delicately filled—sfogliatelle are a true Italian pastry masterpiece 🥐✨
Tips for Perfect Layers
- Use a pasta roller if you can. It helps achieve that paper-thin dough necessary for good lamination.
- Generously apply fat between layers. Skimping on lard or butter results in fewer layers and less crispiness.
- Chill the dough log overnight to allow the fat to firm up, making it easier to slice and shape.
- Stretch evenly when shaping the cone. Don’t tear the dough or the filling might leak.
These small tricks can make the difference between good and phenomenal Sfogliatelle.
Storing and Reheating Tips
So, what if you (somehow) have leftovers?
To store:
- Store cooled Sfogliatelle in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to 5 days.
To reheat:
- Reheat in a 350°F (175°C) oven for 5–7 minutes to revive crispness.
- Avoid microwaving—they’ll lose that iconic crunch!
To freeze (unbaked):
- Freeze shaped but unbaked Sfogliatelle on a tray.
- Once frozen, transfer to a freezer bag.
- Bake directly from frozen, adding 5–8 minutes to the baking time.
Serving Suggestions
Sfogliatelle are best enjoyed warm and fresh out of the oven. Serve them with:
- Espresso or cappuccino (Italian-style breakfast)
- Limoncello (for an evening dessert treat)
- A simple dusting of powdered sugar
- Garnish with fresh citrus zest or a spoon of ricotta on the side
They’re often enjoyed as a breakfast pastry in Italy but make a perfect dessert or afternoon treat too.
Common Mistakes and How to Fix Them
Even experienced bakers mess these up the first time—don’t worry!
- Dough tears easily: It wasn’t kneaded enough or rolled too thin without support.
- Layers don’t puff: You may not have used enough lard or butter between layers.
- Filling leaks out: You overfilled or didn’t seal the opening well.
- Pastry too soft: The oven wasn’t hot enough or they were underbaked.
Fixes: Make notes for next time and adjust. Every batch gets better.
How Sfogliatelle Differs from Croissants or Puff Pastry
Think of Sfogliatelle as the Mediterranean cousin of the croissant. While croissants are made with yeasted dough laminated with butter, Sfogliatelle dough has no yeast, and it’s rolled into a log, not folded.
It’s crispier, denser, and crackles when you bite into it—more like baked filo than puff pastry. The technique is unique, and so is the texture. Nothing else is quite like it.
Variations of Sfogliatelle
Want to get creative? Try these:
- Chocolate Sfogliatelle: Add cocoa powder to the filling or drizzle melted chocolate on top.
- Lemon Ricotta: Swap orange zest for lemon and add lemon juice for a tangy twist.
- Savory Version: Fill with ricotta, spinach, and parmesan for a cheesy appetizer.
- Nutella-filled: A modern spin that kids will love.
These variations keep the base the same but give you flexibility in flavor.
Make-Ahead Tips
Yes, you can prep in advance!
- Dough: Make and chill up to 3 days in advance.
- Filling: Store in the fridge for up to 2 days before using.
- Fully assembled pastries: Freeze before baking for up to 1 month.
Perfect for holidays, brunches, or impressing guests with minimal day-of effort.
Nutritional Info (Per Serving)
| Nutrient | Approximate Value |
|---|---|
| Calories | 280–320 |
| Carbohydrates | 35g |
| Protein | 6g |
| Fat | 14g |
| Sugar | 10g |
Note: Values vary depending on filling and butter/lard used.
FAQs about Sfogliatelle Recipe
1. Can I make the dough in advance?
Yes! The dough can be made and stored in the fridge for up to 3 days. Just let it come to room temp before rolling.
2. Can I freeze Sfogliatelle?
Absolutely. Freeze them unbaked on a tray, then store in freezer bags. Bake straight from frozen.
3. What’s the origin of the name?
“Sfogliatelle” means “little leaves” in Italian, describing the pastry’s many flaky layers.
4. Can I use store-bought dough?
You can try, but it won’t give you the same texture. Homemade dough is key to authenticity.
5. Is there a gluten-free version?
It’s tough, but possible using gluten-free flour blends. However, results may vary due to dough elasticity.
Conclusion
Sfogliatelle is more than just a pastry—it’s a labor of love. From the stretchy dough to the velvety filling, every step adds character and charm to this Italian classic. While it takes time, the reward is a bakery-worthy dessert that’s crunchy on the outside, creamy on the inside, and absolutely unforgettable.
Make a batch, share them with friends and family, and bask in the compliments that follow. You’ve earned it.
