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Sfogliatelle

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

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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. 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. 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. 3

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

  4. 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. 5

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

  6. 6

    Dust finished pastry with 2 tbsp powdered sugar before serving.

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Questions

What is Sfogliatelle?

Classic Neapolitan pastries featuring paper thin layers of crisp dough filled with citrus and cinnamon scented ricotta semolina cream. This reference files it under Italian dessert: made on the stovetop and in the oven, rated hard and about 85 minutes start to finish.

What oven temperature does Sfogliatelle need?

For Sfogliatelle, the oven is set to 400 F (about 205 C) in step 5. The longest stretch at that heat is 22 minutes, in step 5.

Can I skip chilling the dough for Sfogliatelle?

Step 3 reads: "Roll dough paper-thin, brush with 1/2 cup softened unsalted butter, roll tightly into a log, and chill for 2 hours." Not without a cost. The rest in step 3 firms the fat and relaxes the gluten, so the dough holds its shape and bakes up tender instead of spreading or shrinking.

Is there a substitute for bread flour in Sfogliatelle?

The entry for Sfogliatelle calls for 3 cups bread flour. In its place: All-purpose flour works. The crumb will be a little softer and less chewy.

Can I make Sfogliatelle gluten-free?

Yes. The gluten in Sfogliatelle 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.

Which part of Sfogliatelle can be done ahead?

Everything up to step 3. Step 3 is a built-in pause of 2 hours: "Roll dough paper-thin, brush with 1/2 cup softened unsalted butter, roll tightly into a log, and chill for 2 hours." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

Serve it with

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