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Sfogliatelle Recipe

Recipe by Pedro M. A. Neves

Sfogliatelle are a beloved Neapolitan pastry featuring delicate, crispy layers that shatter when bitten, filled with a smooth ricotta cream studded with candied fruit and spices. These shell-shaped treats are a signature dessert of Campania, combining buttery pastry sheets with a subtly sweet, aromatic filling. Making them at home requires patience and precision, but the result is an authentic taste of Southern Italy.

Ingredients

• 320g (2⅔ cups) all-purpose flour
• 160ml (⅔ cup) water
• 60g (¼ cup) lard or shortening, softened
• 5g (1 teaspoon) salt
• 30g (2 tablespoons) butter, melted
• 500g (17.6 oz) whole milk ricotta cheese, drained overnight
• 150g (¾ cup) granulated sugar
• 60g (¼ cup) candied orange peel, finely chopped
• 40g (3 tablespoons) candied citron, finely chopped
• 30g (¼ cup) dark chocolate chips, finely chopped
• 5g (1 teaspoon) ground cinnamon
• 2g (½ teaspoon) ground cloves
• Zest of 1 lemon
• 50g (3½ tablespoons) honey
• 2g (½ teaspoon) vanilla extract
• Oil for brushing
• 40g (3 tablespoons) icing sugar for dusting

Instructions

1. Make the pasta dough by mixing 320g flour, 160ml water, 60g softened lard, and 5g salt until a smooth, elastic dough forms. Knead for 8-10 minutes until glossy and supple, then wrap and rest at room temperature for 30 minutes.

2. Prepare the filling by combining the drained ricotta with 150g sugar, stirring until smooth. Fold in the candied orange peel, citron, chocolate chips, cinnamon, cloves, lemon zest, honey, and vanilla extract until evenly distributed.

3. Divide the dough into 8 equal portions and roll each into a ball. On a lightly oiled surface, stretch each portion by hand into a very thin, almost transparent square approximately 20cm × 20cm, working slowly and carefully to avoid tearing.

4. Brush each stretched dough sheet generously with melted butter. Layer 4 buttered sheets on top of each other, staggering them slightly at an angle to create offset corners.

5. Spoon approximately 60ml (¼ cup) of ricotta filling into the center of the stacked sheets. Fold the corners of the dough upward and inward over the filling, creating a triangular envelope shape and pinching to seal the edges firmly.

6. Arrange the folded pastries on a parchment-lined baking sheet, spacing them 5cm apart. Brush the tops lightly with remaining melted butter.

7. Preheat the oven to 200°C (400°F) and bake for 22-25 minutes until the pastry is deeply golden brown and crispy, rotating the pan halfway through baking for even color.

8. Remove from the oven and allow to cool for 5 minutes on the baking sheet, then carefully transfer to a wire rack to cool completely, approximately 15-20 minutes. This allows the filling to set and the pastry to become fully crisp.

Substitutions

• Replace lard with an equal amount of cold butter or vegetable shortening for a different flavor profile
• Substitute candied orange peel and citron with candied pineapple or mixed dried fruit, finely chopped
• Use sheep's milk ricotta or even mascarpone for a richer, creamier filling
• Replace ground cinnamon and cloves with ground nutmeg and a pinch of cardamom

Tips

• Keep all dough and ingredients cool throughout the process; if the dough becomes warm and sticky, refrigerate for 10 minutes before continuing
• When stretching the dough sheets, work slowly and use an oiled rather than floured surface to prevent drying and tearing
• Make sure the ricotta is well-drained before mixing the filling; excess moisture will make the pastry soggy
• Sfogliatelle are best enjoyed fresh the same day but can be stored in an airtight container for up to 2 days and gently reheated in a 160°C oven for 5 minutes

Sfogliatelle originate from the Campania region, particularly Naples and the nearby Salerno coast, where they have been made since at least the 17th century with roots in medieval convents. The name derives from 'sfoglia,' meaning thin sheet, reflecting the laborious technique of creating dozens of fragile pastry layers that define their distinctive crispy, shattering texture.

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