Sfogliatelle

Name: Sfogliatelle
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 3 cups bread flour; 3/4 cup water; 1 tsp fine salt; 1/2 cup unsalted butter, softened; 1 1/2 cups whole milk; 3/4 cup semolina flour; 1 cup whole milk ricotta cheese, drained; 3/4 cup granulated sugar; 1 egg, beaten; 1/4 cup candied orange peel, finely diced; 1/2 tsp ground cinnamon; 2 tbsp powdered sugar

Classic Neapolitan pastries featuring paper thin layers of crisp dough filled with citrus and cinnamon scented ricotta semolina cream.

85 minHardServes 8380 cal/serving

ItalianDessertStovetop and OvenVegetarianHalal-friendlyNut-FreeSoy-FreeAlcohol-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

3 cups bread flour
3/4 cup water
1 tsp fine salt
1/2 cup unsalted butter, softened
1 1/2 cups whole milk
3/4 cup semolina flour
1 cup whole milk ricotta cheese, drained
3/4 cup granulated sugar
1 egg, beaten
1/4 cup candied orange peel, finely diced
1/2 tsp ground cinnamon
2 tbsp powdered sugar

Instructions

1

In a saucepan over medium heat, bring 1 1/2 cups whole milk to a boil, whisk in 3/4 cup semolina flour, and cook until thick, about 3 minutes, then cool completely.
2

Mix 3 cups bread flour, 3/4 cup water, and 1 tsp fine salt into a stiff dough, knead until smooth, and rest for 30 minutes.
3

Roll dough paper-thin, brush with 1/2 cup softened unsalted butter, roll tightly into a log, and chill for 2 hours.
4

Whisk the cooled semolina with 1 cup drained whole milk ricotta cheese, 3/4 cup granulated sugar, 1 beaten egg, 1/4 cup finely diced candied orange peel, and 1/2 tsp ground cinnamon.
5

Slice log into disks, shape into ribbed cones, fill with ricotta mixture, and bake at 400 degrees F for 22 minutes.
6

Dust finished pastry with 2 tbsp powdered sugar before serving.

Questions

Can I make Sfogliatelle dairy-free?

Yes. The dairy in this entry is 1/2 cup unsalted butter, softened, 1 1/2 cups whole milk, 1 cup whole milk ricotta cheese, drained. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Sfogliatelle gluten-free?

Yes. The gluten in this entry is 3 cups bread flour, 3/4 cup semolina flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Sfogliatelle keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Sfogliatelle?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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