Recipes › Main Course › Sfogliatelle Ricce Recipe

Sfogliatelle Ricce Recipe

Recipe by Pedro M. A. Neves

Sfogliatelle ricce are crispy, flaky pastries from Naples filled with sweet ricotta cream, candied fruits, and chocolate. These iconic Italian pastries feature delicate layers of pastry that shatter at first bite, revealing their rich, creamy interior. Sfogliatelle ricce are a celebrated centerpiece of Neapolitan pastry-making tradition.

Ingredients

• 320g (2⅔ cups) all-purpose flour
• 150ml (⅔ cup) warm water
• 15ml (1 tablespoon) olive oil
• 5g (1 teaspoon) salt
• 100g (7 tablespoons) unsalted butter, melted
• 500g (2 cups) whole milk ricotta, drained
• 150g (¾ cup) granulated sugar
• 50g (⅓ cup) candied orange peel, finely diced
• 50g (⅓ cup) candied citron, finely diced
• 40g (⅓ cup) dark chocolate chips
• 10g (2 teaspoons) vanilla extract
• 5g (1 teaspoon) ground cinnamon
• 2g (½ teaspoon) ground clove
• 1 large egg yolk, for egg wash
• 30g (2 tablespoons) powdered sugar, for dusting
• Vegetable oil for frying (approximately 1 liter)

Instructions

1. Mix flour and salt in a large bowl. Add warm water and olive oil, then knead for 8-10 minutes until the dough becomes smooth and elastic. Cover with a damp cloth and rest for 30 minutes at room temperature.

2. Divide the rested dough into 8 equal portions. Roll each portion into a ball, then flatten slightly. Brush generously with melted butter on both sides, then stack the buttered dough pieces on top of each other.

3. Allow the stacked dough to rest for 15 minutes. Carefully separate the layers with your fingers, working from the center outward, creating one large ultra-thin sheet approximately 60cm × 60cm (24 × 24 inches).

4. In a separate bowl, combine drained ricotta, sugar, vanilla extract, cinnamon, and ground clove. Fold in the diced candied orange peel, citron, and chocolate chips until evenly distributed.

5. Cut the stretched pastry sheet into 8 rectangles approximately 15cm × 20cm (6 × 8 inches). Divide the ricotta filling evenly among the rectangles, placing approximately 3 tablespoons of filling on the lower third of each rectangle.

6. Roll each rectangle tightly from the bottom upward, then curl the ends inward to create a cone or horn shape. The pastry should be folded and compact, approximately 8cm (3 inches) long.

7. Heat the vegetable oil to 175°C (350°F) in a heavy-bottomed pot or deep fryer. Carefully place 2-3 sfogliatelle into the hot oil, frying for 3-4 minutes until deep golden brown on all sides, turning occasionally with tongs.

8. Remove the fried sfogliatelle with a slotted spoon and transfer to a paper towel-lined plate. Allow to cool for 2 minutes until the pastry firms up but is still warm.

9. Dust the warm sfogliatelle generously with powdered sugar using a fine-mesh sieve. Serve immediately while still warm for the optimal contrast between crispy pastry and creamy filling.

Substitutions

• Ricotta filling: substitute with mascarpone cheese combined with powdered sugar and the same spices for a richer, slightly tangier version
• Candied fruits: use raisins or dried cranberries soaked in warm water for 10 minutes, then drained, as a more economical alternative
• Chocolate: replace dark chocolate chips with chopped pistachios or pine nuts for a Sicilian-style variation
• Oil for frying: use refined sunflower or peanut oil as a neutral, high-heat cooking medium

Tips

• Keep the pastry sheet slightly moist by working quickly and keeping unused dough covered; if it dries out, it will tear and become difficult to roll
• Ensure the oil temperature remains constant at 175°C (350°F); too hot will burn the exterior before the inside cooks, and too cool will result in greasy pastries
• The ricotta filling should be well-drained beforehand; excess moisture will cause the pastries to become soggy
• Serve sfogliatelle ricce immediately after frying and dusting for the best textural contrast and flavor

Sfogliatelle ricce are an iconic pastry of Naples, Italy, traditionally sold at pasticcerie and consumed during special occasions and celebrations. The name means 'curly layers,' referring to the distinctive technique of stretching and layering the dough that requires skill passed down through generations of Neapolitan bakers.

You might also like

Shrimp Parmigiana Recipe

45 min · Main Course

Shrimp Piccata Recipe

27 min · Main Course

Shrimp Risotto Recipe

40 min · Main Course

Sicilian Sunset Recipe

40 min · Main Course