Master Authentic Italian Sfogliatelle Like a Pro at Home Recipe

Introduction

Sfogliatelle is a classic Italian pastry known for its crisp, flaky layers and creamy, flavorful filling. Making these delicate treats at home may seem challenging, but with the right technique, you can master authentic sfogliatelle and impress your family and friends.

Ingredients

• 500 g All-purpose flour
• 1 pinch Salt
• 175 ml Cold water
• 25 g Honey
• 450 ml Whole milk
• 100 g White sugar
• 150 g Semolina flour
• 500 g Well-drained ricotta
• 1 Large egg
• 1/2 teaspoon Vanilla extract
• 1 pinch Cinnamon
• 50 g Candied orange peel, finely chopped
• 150 g Unsalted butter or lard
• Confectioner’s sugar (for dusting)

Instructions

1. Step 1: In a large bowl, combine the flour and salt. Gradually add cold water and honey to form a stiff dough, adding a little more water if needed.
2. Step 2: Transfer the dough to a floured surface and knead for about 10 minutes until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
3. Step 3: Divide the dough into four pieces. Roll one piece through a pasta machine, folding and rolling it until the sheet is smooth and about 1mm thick.
4. Step 4: Lay the sheet flat and brush with a thin layer of melted butter or lard. Roll the sheet into a compact sausage shape, then cover it tightly with the next sheet. Chill the rolled dough for 1 to 2 hours.
5. Step 5: For the filling, in a saucepan over medium heat, combine the milk, sugar, and a pinch of salt. Bring to a boil, then stir in semolina flour and cook until thickened. Let cool.
6. Step 6: Mix the cooled semolina mixture with ricotta, egg, vanilla extract, cinnamon, and chopped candied orange peel until smooth.
7. Step 7: Preheat the oven to 375°F (190°C). Slice the chilled pastry roll into 1cm pieces and shape each piece into a cone with an opening in the center.
8. Step 8: Fill each cone with the creamy filling and seal the edges tightly. Arrange on a baking tray and bake for about 30 minutes or until golden brown.
9. Step 9: Allow to cool slightly, then dust generously with confectioner’s sugar before serving.

Tips & Variations

• Use unsalted butter instead of lard for a richer, more traditional flavor.
• Make sure the ricotta is well-drained to avoid a watery filling.
• For extra crisp layers, chill the rolled dough well before slicing.
• Try adding finely chopped pistachios to the filling for a nutty twist.

Storage

Store leftover sfogliatelle in an airtight container at room temperature for up to 2 days to maintain crispness. For longer storage, refrigerate for up to 3 days and reheat gently in a low oven to restore flakiness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought puff pastry instead of making the dough from scratch?

Traditional sfogliatelle dough is unique and very thin, so puff pastry won’t replicate the classic layers and texture. For best results, follow the recipe to make authentic dough.

How do I know when the filling is the right consistency?

The filling should be thick and creamy but still soft enough to pipe easily. If it’s too runny, the pastries may become soggy. Cook the semolina mixture until thickened and allow it to cool before mixing with ricotta.

Master Authentic Italian Sfogliatelle Like a Pro at Home Recipe

Print Recipe

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4.4 from 325 reviews

Master the art of authentic Italian Sfogliatelle with this detailed recipe, guiding you through making the delicate layered dough and creamy ricotta-semola filling. Perfectly baked to golden perfection and dusted with confectioner’s sugar, these pastries bring traditional Naples flavors right to your home kitchen.

• Author: Isla
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 pastries 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Dough

• 500 g All-purpose flour
• 1 pinch Salt
• 175 ml Cold water
• 25 g Honey

For the Filling

• 450 ml Whole milk
• 100 g White sugar
• 150 g Semolina flour
• 500 g Well-drained ricotta
• 1 Large egg
• 1/2 teaspoon Vanilla extract
• 1 pinch Cinnamon
• 50 g Candied orange peel, finely chopped

For Layering and Baking

• 150 g Unsalted butter or lard (butter preferred for richer flavor)
• Confectioner’s sugar for dusting

Instructions

1. Prepare the Dough: In a large bowl, mix together the flour and salt. Gradually add cold water and honey, stirring until a stiff dough forms; add water carefully as needed.
2. Knead and Rest: On a floured surface, knead the dough for about 10 minutes until smooth and elastic. Wrap in plastic wrap and refrigerate for 30 minutes.
3. Roll and Layer Dough Sheets: Divide the chilled dough into four pieces. Use a pasta machine to roll each portion to about 1mm thickness, folding and rerolling until smooth. Lay each sheet flat, brushing a thin layer of melted butter or lard over the surface.
4. Form the Dough Roll: Lay the first buttered sheet and roll it tightly into a compact sausage shape. Cover this roll with the next sheet, ensuring tight coverage, and continue layering until all sheets are used. Chill the assembled roll for 1 to 2 hours.
5. Prepare the Filling: In a saucepan over medium heat, combine milk, sugar, and a pinch of salt and bring to a boil. Slowly whisk in semolina flour until the mixture thickens. Let cool, then stir in ricotta, egg, vanilla extract, cinnamon, and finely chopped candied orange peel until the filling is smooth and well-mixed.
6. Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking.
7. Slice and Shape Pastries: Remove the chilled dough roll and slice it into 1cm thick pieces. Shape each slice into a cone form by creating a hole in the center and gently stretching the edges outward.
8. Fill and Seal: Spoon the prepared creamy filling into the center opening of each pastry and seal the edges tightly to retain the filling during baking.
9. Bake: Arrange the filled pastries on a baking tray and bake for about 30 minutes or until golden brown and crispy on the outside.
10. Finish with Dusting: Once baked, allow the pastries to cool slightly, then dust generously with confectioner’s sugar before serving for a classic touch.

Notes

• Allow the pastries to cool slightly before serving for the best texture and flavor.
• Well-drained ricotta ensures that the filling is not too wet and holds shape better.
• Using butter gives a richer flavor but lard can be used for a traditional texture.
• Keep the dough chilled as working with cold dough helps create the signature layers.
• Slicing the chilled dough roll thinly helps achieve more delicate flaky layers.

Keywords: Sfogliatelle, Italian pastry, ricotta filling, layered dough, traditional Italian dessert