How to Make Swirly, Flaky Sfogliatelle

Sfogliatelle is one of Italy’s most iconic pastries, known for its crisp, flaky layers and deliciously creamy filling. Originating from Naples, this shell-shaped delight takes patience and skill to perfect, but the results are well worth the effort. Here’s a step-by-step guide to making sfogliatelle at home.

What is Sfogliatelle?

Sfogliatelle (pronounced sfoh-lee-ah-TEL-leh) means “small, thin leaves” in Italian, referring to its delicate, multi-layered crust. The pastry has several variations, with the most famous being:

• Sfogliatella Riccia – The classic, ridged, flaky version made with laminated dough.
• Sfogliatella Frolla – A simpler, round version made with shortcrust pastry.
• Lobster Tail – A larger, American adaptation filled with whipped cream or custard.

This recipe focuses on the traditional sfogliatella riccia, which features a crispy, laminated exterior and a sweet ricotta filling.

Ingredients

For the Dough:

• 2 ½ cups (300g) all-purpose flour
• 2 tablespoons (30g) lard or butter
• 1 teaspoon salt
• ¾ cup (180ml) water
• ½ teaspoon honey

For the Butter Spread:

• ½ cup (100g) unsalted butter, softened
• ¼ cup (50g) lard

For the Filling:

• 1 cup (250g) ricotta cheese, drained
• ½ cup (100g) semolina flour
• 1 cup (250ml) milk
• ½ cup (100g) granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• Zest of 1 orange
• 1 egg
• ¼ cup (50g) chopped candied citrus peel (optional)

For Finishing:

• Powdered sugar for dusting

Step-by-Step Instructions

Step 1: Make the Dough

1. In a large bowl, mix the flour, salt, and honey. Slowly add water and knead until a firm, smooth dough forms.
2. Wrap the dough in plastic wrap and let it rest at room temperature for at least 2 hours, or overnight for best results.

Step 2: Prepare the Filling

1. Heat the milk in a saucepan over medium heat. Gradually whisk in the semolina flour, stirring continuously until thickened. Remove from heat and let it cool.
2. In a mixing bowl, combine ricotta, sugar, vanilla, cinnamon, and orange zest.
3. Add the cooled semolina mixture and mix well. Stir in the egg and candied citrus peel. Refrigerate until ready to use.

Step 3: Roll and Laminate the Dough

1. Lightly flour a work surface and roll out the dough into a long, thin sheet (about 1mm thick).
2. Spread a thin layer of the butter-lard mixture over the dough.
3. Starting from one end, roll the dough tightly into a log, similar to a jelly roll. Continue rolling while stretching the dough slightly to keep it thin and even.
4. Wrap the rolled dough in plastic wrap and refrigerate for at least 2 hours, or overnight.

Step 4: Shape the Pastries

1. Cut the chilled dough into ½-inch-thick slices.
2. Using your fingers, press the center of each slice outward to create a cone shape. Be gentle to avoid breaking the layers.
3. Fill each cone with about 1 tablespoon of ricotta filling, then gently press the edges closed, leaving the ridges visible.

Step 5: Bake to Perfection

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the shaped pastries on the sheet and bake for 25-30 minutes, or until golden brown and crisp.
3. Remove from the oven and let them cool slightly before dusting with powdered sugar.

Tips for Perfect Sfogliatelle

• Chill the Dough – Refrigerating the rolled dough ensures it stays firm and maintains its delicate layers.
• Stretch While Rolling – The thinner the dough, the more crispy layers you’ll achieve.
• Use a Sharp Knife – When slicing the dough, use a very sharp knife to avoid compressing the layers.
• Don’t Overfill – Too much filling can cause the pastries to burst open while baking.

Serving & Storage

Sfogliatelle is best enjoyed fresh, while crisp and warm. If storing, keep them in an airtight container at room temperature for up to 2 days. To reheat, bake at 350°F (175°C) for 5-7 minutes.

Making sfogliatelle at home takes patience, but the reward is a beautifully layered, golden, and crispy pastry with a sweet, citrus-infused filling. Whether you’re recreating a taste of Italy or impressing guests with an elegant treat, this pastry is sure to be a showstopper.