Achieve ultra-flaky layers with a creamy ricotta and semolina filling inside.
Sfogliatelle is a classic Italian pastry known for its signature flaky layers and creamy ricotta filling. This homemade version captures the nostalgic flavors and textures of traditional sfogliatelle, making it a perfect treat for special occasions.
Why you'll want it now, Experience the authentic taste of Italy with every bite of these flaky, creamy pastries.
Why this recipe works
The secret to perfect sfogliatelle lies in the dough's lamination process, which creates the iconic flaky layers. The combination of ricotta and semolina in the filling adds a creamy, slightly grainy texture that balances the crisp pastry.
Equipment
Rolling pin
Pastry brush
Baking sheet
Parchment paper
Mixing bowls
Whisk
How to make it
In a large bowl, mix the flour and salt. Gradually add water, mixing until a dough forms.
Knead the dough for 5 minutes until smooth. Wrap in plastic and chill for 1 hour.
Roll the dough into a thin rectangle. Spread softened butter over the surface.
Roll the dough into a tight log. Wrap and chill for 1 hour.
For the filling, combine ricotta, sugar, semolina, vanilla, cinnamon, and egg yolk until smooth.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Slice the chilled dough log into 12 pieces. Roll each piece into a thin circle.
Place a spoonful of filling in the center of each circle. Fold and seal the edges, shaping into shells.
Arrange pastries on the prepared baking sheet.
Bake for 25 minutes or until golden brown and flaky.
Enjoy the taste of Italy with these delightful sfogliatelle, perfect for sharing with family and friends.
How you'll know it's ready
The sfogliatelle are ready when the pastry is golden brown and the layers are visibly flaky.
Convection oven? (and if you don't have one)
For standard ovens, the temperature is perfect as listed. Convection users should lower the temperature to 400°F (205°C) and check a few minutes early.
Troubleshooting
If the dough is too sticky, add a little more flour during kneading.
Ensure the butter is softened to spread easily without tearing the dough.
If the filling leaks, ensure edges are well-sealed before baking.
Pastries won't be flaky if the dough isn't rolled thin enough.
Storage
Store in an airtight container at room temperature for up to 2 days. Reheat in the oven to refresh flakiness.
Make ahead
Prepare the dough and filling a day in advance and assemble just before baking.
Variations
Add candied orange peel to the filling for a citrus twist.
Incorporate mini chocolate chips into the ricotta filling.
Use honey instead of sugar for a different sweetness.
Frequently asked questions
Can I freeze sfogliatelle before baking?
Yes, you can freeze them after shaping. Bake from frozen, adding a few extra minutes to the bake time.
What is the origin of sfogliatelle?
Sfogliatelle originated in Italy, specifically in the Campania region.
Why is my pastry not flaky?
Ensure the dough is rolled thinly and the butter is evenly spread for proper lamination.
Can I use store-bought puff pastry?
For authenticity, it's best to make the dough from scratch, but puff pastry can be a quick alternative.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
