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Italian

Sfogliatella Riccia

Crisp, many-layered Neapolitan sfogliatelle filled with ricotta, semolina, candied orange, and cinnamon. The pastry is stretched thin, brushed with strutto, rolled, and shaped into the traditional shell before baking.

Sfogliatella Riccia — Italian — ChefSnap
1 hr 30 mins plus overnight restingPrep
25 minsCook
8Serves
HardDifficulty
525 kcal per serving12g protein 66g carbs 24g fat

Ingredients

Method

  1. Combine the flour, salt, honey, and water, then knead firmly for 10 to 12 minutes until the dough is very smooth and elastic.
  2. Wrap the dough tightly and rest it at room temperature for 1 hour, then refrigerate it for at least 6 hours or overnight.
  3. Bring the milk to a simmer in a small saucepan, whisk in the semolina, and cook for 3 to 4 minutes until thick and pulling from the sides of the pan.
  4. Cool the semolina completely, then beat it with the ricotta, sugar, beaten egg, candied orange peel, cinnamon, and vanilla until the filling is smooth but still thick.
  5. Roll the rested dough through a pasta machine from the widest setting to a very thin sheet, working gradually and keeping the dough lightly covered when not in use.
  6. Lay the sheet on the work surface, gently stretch it wider with your hands until almost translucent, and brush the entire surface thinly with softened strutto.
  7. Starting from one short end, roll the pastry into a very tight cylinder, brushing with a little more strutto as you roll so the layers adhere.
  8. Wrap the cylinder and chill it for 1 hour until firm.
  9. Heat the oven to 220°C.
  10. Trim the ends of the pastry cylinder, cut it into 2 equal slices, and place each slice cut side up.
  11. With lightly greased thumbs, press from the center of each slice outward and downward, sliding the layers over each other to form a thin cone or shell without tearing the pastry.
  12. Spoon the ricotta-semolina filling into each shell, leaving a small border, then gently pinch the opening closed without flattening the layers.
  13. Place the sfogliatelle on a baking tray lined with parchment and bake for 10 minutes at 220°C.
  14. Lower the oven to 190°C and bake for 12 to 15 minutes more, until deeply golden, crisp, and fanned into distinct layers.
  15. Cool for 10 minutes, then dust generously with icing sugar before serving.

Common questions

Can I substitute the strutto or fresh lard in Sfogliatella Riccia?

Yes, but flavor and texture change. Unsalted butter works in a pinch, though it won’t give the same crisp, layered shell. A mix of butter and shortening is closer than butter alone, but lard is best for authenticity.

How far ahead can I make the dough and filling?

The dough actually benefits from resting overnight in the fridge. The filling can be made 1 day ahead and chilled. Keep both covered; bring the filling just enough to pipe or spread easily before assembling.

What are the most common mistakes when making Sfogliatella Riccia?

The biggest mistakes are under-kneading the dough, not resting it long enough, stretching it too thick, and using filling that is too wet. Also, brush on fat evenly, or the layers won’t separate and crisp properly.

How should I store leftover Sfogliatella Riccia?

Store cooled pastries in an airtight container at room temperature for 1 day. For longer storage, freeze baked sfogliatelle in a single layer, then bag them. Re-crisp in a hot oven; avoid refrigerating, which softens the shell.

How should I serve Sfogliatella Riccia for the best texture?

Serve them warm or at room temperature, ideally the same day they’re baked. Dust with icing sugar just before serving. If reheating, use a hot oven for a few minutes, not the microwave, to keep the shell crisp.