Authentic Italian Sfogliatelle
Authentic Italian Sfogliatelle are delicate, crispy pastries filled with a sweet, creamy ricotta mixture that's flavored with a hint of citrus and a touch of cinnamon. They have a unique…
Tip: save now, cook later.Authentic Italian Sfogliatelle are delicate, crispy pastries filled with a sweet, creamy ricotta mixture that’s flavored with a hint of citrus and a touch of cinnamon. They have a unique layered texture on the outside that almost looks like a seashell, which is why they’re sometimes called “lobster tails.” These little treats are a beautiful example of traditional Italian baking, full of flavor and perfect for a special breakfast or afternoon snack.
I love making sfogliatelle because they take a bit of patience, but the result is so worth it. The flaky layers on the outside are a fun challenge, and the creamy ricotta filling inside is always a crowd-pleaser. Whenever I make these, I imagine sitting in a small cafe in Naples, enjoying them fresh with a strong cup of coffee. One tip I always follow is to keep the dough really thin and brush each layer with melted butter to get that perfect crispiness.
These pastries are perfect when shared. I like offering a plate of sfogliatelle when friends come over because they always surprise people who haven’t tried them before. They’re not your everyday pastry, so they feel a little special and festive. Plus, they pair wonderfully with a drizzle of honey or a dusting of powdered sugar. Making and sharing authentic sfogliatelle feels like sharing a little piece of Italy’s rich baking tradition, and that makes every bite even better.
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for sfogliatelle dough to create that crisp, layered texture. You can substitute with bread flour for a slightly chewier bite but avoid cake flour here.
Ricotta Cheese: Use fresh, well-drained ricotta for a creamy filling. If you can’t find ricotta, try a mix of cream cheese and mascarpone, but the classic flavor will be softer.
Semolina Flour: This thickens the filling and adds a nice bite. You could substitute cornmeal in a pinch, but semolina gives the traditional texture you want.
Butter: Use unsalted butter melted for brushing the dough layers—this is key to the light, flaky texture. Avoid margarine as it won’t create the same crispness.
Orange Zest & Candied Peel: Fresh citrus zest brightens the filling beautifully. If you don’t have candied peel, dried orange or lemon zest works, or skip it for a simpler flavor.
How Do You Create Those Famous Crispy, Layered Sfogliatelle Shells?
The dough layering is the trickiest part but also what makes sfogliatelle so special. Here’s what I do:
- After kneading and resting, roll the dough into a large, very thin rectangle. Thinness is key to crispiness and layering.
- Brush the entire sheet generously with melted butter, then roll tightly along the long edge to form a log. This step traps layers of butter and dough.
- Freeze the log to firm it up — this makes slicing thin discs easier without squishing the layers.
- Slice the frozen logs carefully into thin disks, then shape each disk by gently pulling the layers apart to form the ridges while creating a hollow inside for the filling.
Take your time shaping, as keeping those layers loose but intact is what gives the pastry its delicate crunch. Remember, if the dough or butter gets too warm, it won’t crisp up well.
Equipment You’ll Need
- Rolling pin – essential for rolling the dough paper-thin for those delicate layers.
- Pastry brush – lets you spread melted butter evenly between dough layers for crispiness.
- Sharp knife or serrated blade – helps slice the frozen dough logs into thin, even discs.
- Baking sheets lined with parchment paper – prevents sticking and promotes even baking.
- Plastic wrap – to tightly wrap the dough logs for freezing and shaping later.
Flavor Variations & Add-Ins
- Swap orange zest with lemon zest for a brighter, tangier filling.
- Add a teaspoon of ground nutmeg or cardamom to the filling for a warm spice twist.
- Stir in finely chopped pistachios or almonds to the filling for added texture.
- Use sweetened ricotta mixed with mini chocolate chips for a rich, dessert-style filling.
Authentic Italian Sfogliatelle
Ingredients You’ll Need:
For the Dough:
- 3 cups all-purpose flour
- ½ tsp salt
- ¾ cup warm water (approximate)
- 2 tbsp unsalted butter, melted
- 1 tsp white vinegar or lemon juice
For the Filling:
- 1¼ cups ricotta cheese, well drained
- ½ cup semolina flour
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 large egg
- 1 tbsp orange zest (finely grated)
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- 2 tbsp candied orange peel, finely chopped (optional)
For Brushing and Finishing:
- 1 cup unsalted butter, melted (for layering the dough)
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the dough and filling, plus at least 1 hour resting for the dough and 2 hours freezing after rolling the dough logs. Baking time is 40-45 minutes. Plan ahead to enjoy the crisp layers and creamy filling at their best.
Step-by-Step Instructions:
1. Make the Dough:
In a large bowl, mix the flour and salt. In another bowl, stir melted butter and vinegar or lemon juice into warm water. Gradually pour this liquid into the flour mixture while stirring, until you get a rough dough. Turn it out onto a floured surface and knead for about 10 minutes until smooth and elastic. Shape the dough into a ball, wrap it in plastic, and let it rest at room temperature for at least 1 hour.
2. Prepare the Filling:
In a saucepan, combine semolina flour and milk over medium heat. Stir constantly until it thickens to a porridge-like consistency. Remove from heat and let it cool a bit. Then mix ricotta, sugar, egg, orange zest, vanilla, cinnamon, and candied orange peel if using. Stir in the cooled semolina mixture until smooth and creamy.
3. Roll and Layer the Dough:
Divide the rested dough into two equal parts. Roll each out into a thin rectangle about 12 by 18 inches. Using a pastry brush, spread melted butter evenly over the surface. Starting at a long edge, roll each rectangle tightly into a log. Wrap the logs with plastic wrap and freeze for at least 2 hours. This chilling helps create the perfect flaky layers.
4. Shape, Fill, and Bake:
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Remove frozen logs and slice crosswise into 1/3-inch thick disks. Hold each disk vertically and gently pull the layers apart to create the signature hollow shell with ridges. Fill each shell with about 2 tablespoons of the ricotta filling and pinch the opening closed carefully. Place the sfogliatelle on baking sheets and bake for 40-45 minutes, until golden and crispy. Let them cool slightly, then dust generously with powdered sugar before serving.
Can I Use Frozen Ricotta for the Filling?
It’s best to use fresh, well-drained ricotta for the creamiest filling. If using frozen ricotta, thaw it fully in the fridge overnight and drain any excess liquid before mixing to avoid a watery filling.
How Should I Store Leftover Sfogliatelle?
Store leftovers in an airtight container at room temperature for up to 2 days to keep the pastry crisp. For longer storage, refrigerate and reheat in the oven at a low temperature to help regain crispiness.
Can I Make the Dough and Filling Ahead of Time?
Yes! You can prepare the dough and filling a day in advance. Keep the dough wrapped tightly in plastic wrap and the filling refrigerated in a sealed container. Assemble and bake when ready.
What Can I Use If I Don’t Have Semolina Flour?
Semolina gives the filling its unique texture, but if you don’t have it, try substituting fine cornmeal or very finely ground polenta. The texture won’t be exactly the same, but it will still taste delicious!
