Sfogliatelle, often called “lobster tail” pastries, are a true Italian delicacy originating from Naples. These flaky, layered pastries are filled with a creamy, aromatic ricotta and semolina mixture, making each bite a delightful contrast between crisp pastry and smooth filling. Although sfogliatelle require a bit of patience to prepare, the rewarding result is a beautifully golden pastry that’s a feast for both the eyes and the taste buds. Bring a taste of Italy to your kitchen with this authentic recipe!
Ingredients:
For the Dough:
- 500 g (4 cups) all-purpose flour
- 1 pinch salt
- 175 ml (3/4 cup) water (more if needed)
- 25 g (3.5 tbsp) honey
For the Filling:
- 450 ml (1.9 cups) whole milk
- 100 g (1/2 cup) white sugar
- 1 pinch salt
- 150 g (1 cup) semolina flour
- 500 g (2 cups) ricotta cheese
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 pinch cinnamon
- 50 g (2/3 cup) candied orange peel, finely chopped
For Brushing/Topping:
- 150 g (10 tbsp) unsalted butter or lard, melted
- Confectioner’s sugar for dusting
Instructions:
- Prepare the Dough : In a large bowl, mix together the flour, salt, water, and honey until a rough dough forms. If the dough seems overly dry, incorporate a little extra water. Then, on a floured surface, knead the dough for 8 to 10 minutes until it achieves a smooth and elastic consistency.Wrap the dough in plastic wrap and refrigerate for at least 1 hour to rest.
- Make the Filling: In a medium saucepan, bring the milk, sugar, and salt to a boil over medium heat.Slowly incorporate the semolina flour while whisking, ensuring to stir constantly to prevent any lumps from forming. Cook for 3-5 minutes until thickened.In a mixing bowl, combine the ricotta, egg, vanilla extract, cinnamon, and chopped candied orange peel. Add the cooled semolina mixture and mix until smooth. Set aside.
- Shape the Dough: Divide the rested dough into two portions. Roll each portion out as thinly as possible on a floured surface, aiming for a thin, transparent sheet.Brush the rolled dough with melted butter or lard, then carefully roll it into a tight log. Repeat with the second portion, brushing each layer with more melted butter as you roll.Wrap each log in plastic wrap and refrigerate for 1 hour, allowing the butter to set.
- Form the Sfogliatelle: Slice each dough log into 1/2-inch thick rounds.Take one round and flatten it with your fingers, stretching it from the center to create a small cone shape with thin layers.Spoon a small amount of filling into the center of each dough cone, then carefully close the edges to seal the filling inside.
- Bake: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.Place the filled sfogliatelle on the baking sheet, spacing them apart. Brush the tops with more melted butter.Bake for 20-25 minutes, or until golden brown and crisp.
- Dust and Serve: Let the sfogliatelle cool slightly, then dust generously with confectioner’s sugar.Serve warm and enjoy the delicate, flaky pastry and creamy filling!
Conclusion:
Sfogliatelle are an iconic Italian pastry that showcases the art of layering dough and balancing flavors. With a delicate, flaky exterior and a creamy, citrusy filling, these pastries are truly worth the time and effort. Whether enjoyed with coffee or as an elegant dessert, sfogliatelle offer a taste of Italy that will transport you straight to Naples.
Authentic Italian Sfogliatelle: Crispy Pastries with a Creamy Ricotta Filling
A traditional Italian pastry with a flaky exteriorand a creamy ricotta and semolina filling, featuring hints of vanilla,cinnamon, and candied orange.
For the Dough:
- 500 g 4 cups all-purpose flour
- 1 pinch salt
- 175 ml 3/4 cup water (more if needed)
- 25 g 3.5 tbsp honey
For the Filling:
- 450 ml 1.9 cups whole milk
- 100 g 1/2 cup white sugar
- 1 pinch salt
- 150 g 1 cup semolina flour
- 500 g 2 cups ricotta cheese
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 pinch cinnamon
- 50 g 2/3 cup candied orange peel, finely chopped
For Brushing/Topping:
- 150 g 10 tbsp unsalted butter or lard, melted
- Confectioner’s sugar for dusting
- Prepare the Dough : In a large bowl, mix together the flour, salt, water, and honey until a rough dough forms. If the dough seems overly dry, incorporate a little extra water. Then, on a floured surface, knead the dough for 8 to 10 minutes until it achieves a smooth and elastic consistency. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to rest.
- Make the Filling: In a medium saucepan, bring the milk, sugar, and salt to a boil over medium heat. Slowly incorporate the semolina flour while whisking, ensuring to stir constantly to prevent any lumps from forming. Cook for 3-5 minutes until thickened. In a mixing bowl, combine the ricotta, egg, vanilla extract, cinnamon, and chopped candied orange peel. Add the cooled semolina mixture and mix until smooth. Set aside.
- Shape the Dough: Divide the rested dough into two portions. Roll each portion out as thinly as possible on a floured surface, aiming for a thin, transparent sheet. Brush the rolled dough with melted butter or lard, then carefully roll it into a tight log. Repeat with the second portion, brushing each layer with more melted butter as you roll. Wrap each log in plastic wrap and refrigerate for 1 hour, allowing the butter to set.
- Form the Sfogliatelle: Slice each dough log into 1/2-inch thick rounds. Take one round and flatten it with your fingers, stretching it from the center to create a small cone shape with thin layers. Spoon a small amount of filling into the center of each dough cone, then carefully close the edges to seal the filling inside.
- Bake: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the filled sfogliatelle on the baking sheet, spacing them apart. Brush the tops with more melted butter. Bake for 20-25 minutes, or until golden brown and crisp.
- Dust and Serve: Let the sfogliatelle cool slightly, then dust generously with confectioner’s sugar. Serve warm and enjoy the delicate, flaky pastry and creamy filling!