Sfogliatelle Recipe

5 from 13 votes

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Sfogliatelle are a delicious pastry that consists of a super crunchy shell filled with a sweet, creamy filling.

Prep Time1

Cook Time25

Chilling Time4

Total Time5 25

Servings: pastries

Author: Marcellina

Ingredients

Dough

4 cups (500 grams) bread flour
7 ounces (200 mls or ¾ cup plus 4 teaspoons) water
1 tablespoon honey
1 teaspoon salt
6 ounces (180 grams) lard

Semolina-Ricotta Filling

1 cup (240 mls) milk
¾ cup (150 grams) granulated white sugar
⅔ cup (115 grams) fine semolina (or cream of wheat)
1 ½ cups (375 grams) whole milk ricotta
1 large egg yolk
2 teaspoons (10 ml) pure vanilla extract (or the seeds of one pod and 1 teaspoon of extract)
½ teaspoon ground cinnamon
¼ cup finely chopped candied orange peel (commercial or home-made)
zest of 1 lemon

Instructions

Semolina and Ricotta filling

Combine the milk and the sugar in a medium saucepan. Bring to a boil, then lower the heat and slowly add the semolina (or cream of wheat), whisking quickly to avoid lumps.
Cook, stirring often, until the mixture is smooth and thick, about 2 minutes. Spread the mixture onto a lined baking sheet, about ½ inch (15 mm), to cool.
When cool, break into pieces and place into the bowl of your stand mixer, fitted with the paddle attachment (or a food processor). Add the ricotta cheese, egg yolk, vanilla extract, and ground cinnamon. Beat until very smooth and creamy.
Stir in the candied orange peel and lemon zest. Scrape into a container, place plastic wrap directly onto the surface and refrigerate until needed (up to 3 days).

Pastry

Combine the flour, water, honey and salt in a bowl, or use your stand mixer with the paddle attachment. The dough will be very dry but it is supposed to be very dry.
Turn this onto a clean work surface and knead the dough together, bringing in all the dry bits.
Press and roll out with a rolling pin to about 1 inch (2½ cm) thickness. Then wrap tightly in plastic wrap. Refrigerate and rest for 2 hours or overnight.
At this point, get your pasta roller out and ready. Roll out the dough to about ⅓ inch (10 mm) and pass through your pasta machine at the widest setting. I find it much easier to cut my dough in half and work ½ at a time for this step. Fold the dough in half after each pass also change the direction of the dough occasionally. After about 15 passes the dough should be very smooth.
The two pieces of dough can be pressed together and rolled in one sheet. This can become quite difficult to manage but can be done.
I prefer to divide the dough into 4 equal pieces. Working with one piece of dough at a time (cover the other pieces with a towel or plastic wrap), lightly flour one piece and pass it through the pasta roller set at the widest setting. Try to get the dough as even as possible. The goal is an even rectangle strip, about 4 inches (10 cm) in width. If needed, fold it over on itself a few times until you get an even strip. Once even, pass the dough through every setting, ending with the highest.
Place the thinned dough on a clean work surface. The dough can be rolled around a rolling pin to make the length more manageable.
Smear the dough liberally with the lard. I do about a 8 inch (20 cm) section at a time. Gently pull the sides of the dough and stretch it, starting from the middle and going out, until it is about 8 or 9 inches (20 or 23 cm) in width. Begin from the short end and start rolling the dough into a very tight roll. When you start to reach the end of your stretched section, stop and liberally grease up another section, stretching and rolling until all the dough is finished.
When one strip of dough is finished, roll out another piece of dough as above, then stretch and overlap the end of one to the beginning of the other; continue to pull, stretch, and roll up. Each strip of dough will attach to the roll with the lard. Continue this way until all the pieces are stretched and rolled.
Spread lard over the entire finished log, and starting in the middle gently run your hands down the log to extend the length another inch (30 mm) or so. This will release any air pockets and tighten the roll. Your finished roll should be approximately 9 or 10 inches (22 or 25 cm).
Wrap in plastic wrap and chill for at least 2 hours or overnight. The dough may be frozen for up to 1 month, at this time. Defrost it in the refrigerator overnight before using.

Make Sfogliatelle

Preheat your oven to moderately hot 400°F/200°C.
Line 2 baking sheets with non-stick parchment paper.
Remove the dough from the refrigerator, unwrap, and place on a cutting board. Slice off about just under an inch (20 mm) from each end so that they are straight and even. Cut the roll into 16 even slices. Put the semolina-ricotta mixture into a pastry bag or even a zip lock bag with the corner cut off is fine
Take one slice of dough and place it on your work surface. With the heel of your hand, gently push out from the center in one direction. Rotate the dough and do this in all four directions. This forms the dough and opens up the layers.
Pick up the piece and place your thumbs on the middle of one side with your fingers on the other side, meanwhile gently push and stretch the center to make it more into the shape of a cone. You don't want the layers to separate completely, but in the warmth of your hands, the layers should slide apart.
Holding the cone in one hand, squeeze some of the filling into the cavity so it is full. Lightly push the opening closed. You do not have to seal the opening, as the filling is too thick to ooze out during baking
Place onto the prepared baking sheet. Bake in a preheated 400°F/200°C oven for about 20 to 25 minutes or until they are a deep golden brown.
Remove from the oven and cool on a rack. These are best served warm with a sprinkling of powdered sugar on the day they are made. To reheat them, just place them in a moderate 350°F/180°C oven for about 5 minutes.
Kept in the refrigerator these pastry do reheat well so you can enjoy them for several days (if you can resist gobbling them all up!)
Enjoy for breakfast with an espresso or an after dinner treat.

Notes

To freeze, arrange filled, unbaked sfogliatelle on a parchment-lined baking sheet. Freeze until solid, then transfer to a sealed container. Freeze for up to three months.

Tips for Success

Use high-quality bread flour. Choose a brand for the best results. This flour helps develop the gluten structure, which is crucial for creating flaky layers.
Don't be afraid to use flour. Generously dust your work surface and the dough itself as you roll it through the pasta machine and onto your rolling pin. This prevents sticking and ensures those delicate layers stay intact.
Patience is key for thin dough: Aim for paper-thinness. Start by rolling it out on the widest setting of your pasta machine. Then, gradually work your way up to the thinnest setting. Once thin, gently stretch the dough even wider.
Tight rolls are important. Use a pulling and rolling motion to achieve a compact cylinder. Imagine pushing the air pockets out with each turn. The tighter the roll, the flakier your sfogliatelle will be.
When shaping the pastry cones, the aim is to slide the layers apart between your thumbs and fingers.
Bake until golden brown. Aim for a deep, golden brown color. This ensures your sfogliatelle is fully cooked through and has a delightful crispness on the outside.
Invest in high-quality ricotta for the best results. Look for a brand known for its creamy texture and smooth consistency. This will elevate your filling and eliminate any graininess or watery texture.

Nutrition