Campania Dessert
Sfogliatelle
Make sfogliatelle with crisp layered pastry, semolina-ricotta filling, candied orange, cinnamon, and powdered sugar.
- Prep
- 1 hr 30 min
- Cook
- 25 min
- Total
- 1 hr 55 min
- Serves
- 12
- Level
- Advanced
Instructions
- Mix flour, water, and salt into a firm dough, then rest until pliable.
- Roll the dough very thin and spread it with lard or butter.
- Roll into a tight log, wrap, and chill thoroughly.
- Cook semolina in milk until thick, then cool.
- Mix semolina with ricotta, sugar, candied orange, and cinnamon.
- Slice the pastry log, open each slice into a shell, and fill.
- Bake at 200 C until the layers are crisp and deeply golden, then dust with powdered sugar.
This sfogliatelle recipe makes the crisp Neapolitan shell pastry with a semolina, ricotta, candied orange, and cinnamon filling. The process takes patience, but the layered crunch is the point.
Why This Sfogliatelle Recipe Works
A tight, well-fat-coated dough log creates the signature ridged layers. A thick filling keeps the shells from becoming soggy as they bake.
Key Tips
- Rest the dough whenever it resists rolling.
- Chill the rolled log well before slicing.
- Fill modestly so the shells can expand without bursting.
Variations and Serving Ideas
The same technique helps when you want Neapolitan sfogliatelle, Italian shell pastry, and ricotta semolina pastry. Keep the character of Sfogliatelle in mind: choose good ingredients, control texture, and serve the dish when its flavor and texture are at their best.
Campania Dessert pastrynaplesricottaadvanced
