Authentic Italian Sfogliatelle
Authentic Italian Sfogliatelle are these beautiful, shell-shaped pastries with layers upon layers of crisp, flaky dough hugging a sweet ricotta filling that's laced with hints of citrus and a touch…
Tip: save now, cook later.Authentic Italian Sfogliatelle are these beautiful, shell-shaped pastries with layers upon layers of crisp, flaky dough hugging a sweet ricotta filling that’s laced with hints of citrus and a touch of cinnamon. They’re a little work of art from Naples that bring a lovely crunch and sweetness in every bite.
I love making sfogliatelle because the process lets me slow down and enjoy the magic of rolling out the dough super thin and folding it carefully to create those signature crispy layers. It takes a bit of patience, but I promise it’s worth it when you get that satisfying contrast of crisp outside and creamy, lightly spiced filling inside. Plus, the smell of baking sfogliatelle fills the kitchen with such a cozy, happy vibe!
My favorite way to enjoy these is fresh and warm, maybe with a cup of strong espresso or a light cappuccino. They’re perfect for sharing with friends or sneaking a few bites as a special treat. If you want to impress guests or just treat yourself, homemade sfogliatelle brings that little touch of Italy straight to your table—and I think everyone deserves a taste of that.
Key Ingredients & Substitutions
Flour & Butter: All-purpose flour and unsalted butter are essential for the tender, flaky dough layers. Use European-style butter if you want richer flavor. For a dairy-free option, try vegan butter, but the texture may differ.
Ricotta Cheese: Choose fresh, well-drained ricotta for a creamy filling. If ricotta isn’t available, farmer’s cheese or a smooth ricotta salata works well. Avoid watery ricotta—it makes the filling too loose.
Semolina Flour: Semolina adds a slight texture and helps thicken the filling. If you don’t have semolina, fine cornmeal or all-purpose flour can be a substitute, but the filling may be less textured.
Orange Zest and Candied Peel: These give a bright, citrusy flavor signature to sfogliatelle. Fresh orange zest is best, but lemon zest also works. Candied peel is optional but adds authentic sweetness and chewiness.
How Can You Get Those Crisp, Layered Sfogliatelle Pastry Shells?
The magic of sfogliatelle is the thin, layered dough that crisps up during baking. Here’s how to nail it:
- Prepare Laminating Butter Properly: Pound your cold butter into a thin, even sheet. This helps it spread evenly inside the dough for many crisp layers.
- Roll and Fold Carefully: Roll the dough flat, place the butter on one side, fold over, then roll out and fold like a letter. Repeat the process three times with chilling in between. This layering creates the delicate, flaky texture.
- Keep Dough Thin but Not Too Thin: Roll dough to about 1/16 inch thickness. Too thick, and it won’t crisp; too thin, and it might tear when shaping.
- Shaping is Key: When rolling the filled dough to form the shell, roll tight but gently to preserve layers and create the recognisable sfogliatelle shape.
- Bake Hot and Monitor: Baking at 400°F (200°C) crisps up the layers beautifully. Watch to avoid burning, especially on the edges.
Patience with chilling and rolling pays off with that crisp, multi-layered shell that’s just perfect for holding the creamy, flavorful filling inside.
Equipment You’ll Need
- Rolling pin – essential for rolling out the dough thinly and evenly to get those crisp layers.
- Pastry brush – perfect for brushing off excess flour and sealing dough edges without tearing.
- Mixing bowls – you’ll need a few for making dough, filling, and resting the butter.
- Cookie cutter or large glass – helps cut uniform dough circles for shaping sfogliatelle.
- Baking sheet lined with parchment paper – keeps the delicate pastries from sticking and helps bake evenly.
- Wire cooling rack – allows sfogliatelle to cool without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add finely chopped candied lemon peel instead of orange for a bright, tangy twist.
- Mix in finely grated chocolate or mini chocolate chips into the filling for a sweet surprise.
- Swap ricotta for mascarpone for a richer, creamier filling that’s a bit softer.
- Stir in a teaspoon of ground anise or fennel seeds into the filling for a subtle licorice flavor popular in some Italian regions.
Authentic Italian Sfogliatelle
Ingredients You’ll Need:
For the Dough:
- 3 cups (375g) all-purpose flour, plus extra for dusting
- 1/2 tsp salt
- 3/4 cup (180ml) lukewarm water
- 2 tbsp (30g) unsalted butter, softened (for the dough)
- 1/2 cup (115g) unsalted butter, cold, for laminating
For the Filling:
- 1 1/2 cups (375g) ricotta cheese, well drained
- 1/2 cup (100g) semolina flour
- 1 cup (240ml) whole milk
- 3/4 cup (150g) granulated sugar
- 1 tsp vanilla extract
- 1 tbsp orange zest (freshly grated)
- 1 tsp ground cinnamon
- 1 large egg
- 1/2 cup (75g) candied orange peel, finely chopped (optional)
For Finishing:
- Powdered sugar for dusting
How Long Will This Take?
This recipe requires about 40 minutes of active prep, including making the dough and filling, plus several resting and chilling periods totaling around 2.5 to 3 hours. Baking takes about 25-30 minutes. The resting and chilling allow the dough layers to develop fully, giving those iconic flaky sfogliatelle shells.
Step-by-Step Instructions:
1. Make the Dough:
Mix the flour and salt in a large bowl. Rub in the softened butter until the mixture looks crumbly. Slowly pour in lukewarm water, stirring until the dough forms. Knead gently on a floured surface for about 5 minutes until the dough is soft and elastic. Shape it into a ball, cover with plastic wrap, and let it rest at room temperature for 30 minutes.
2. Prepare the Laminating Butter:
Put the cold butter between two sheets of parchment paper. Using a rolling pin, gently pound and roll it into a thin 8×6 inch rectangle. Keep it chilled in the fridge while the dough rests.
3. Laminate the Dough:
Roll the rested dough into a 16×12 inch rectangle on a lightly floured surface. Place the butter rectangle on half of the dough, then fold the other half over it to enclose the butter. Roll out carefully to a 24×12 inch rectangle. Fold the dough into thirds like a letter (this is one turn). Wrap it in plastic wrap and chill for 30 minutes. Repeat the rolling and folding two more times, chilling 30 minutes between each turn.
4. Make the Filling:
In a saucepan, heat the milk and semolina flour over medium heat, stirring constantly until thickened (about 5 minutes). Remove from heat and cool to room temperature. Stir in the ricotta, sugar, vanilla, orange zest, cinnamon, egg, and candied orange peel if using. Mix until smooth and refrigerate until you’re ready to fill the pastry.
5. Shape the Sfogliatelle:
Roll out the laminated dough until extremely thin (about 1/16 inch). Cut into 4.5-inch circles using a cookie cutter or glass. Place 1–2 tablespoons of filling on one edge of each circle. Fold the dough over the filling, leaving one edge open to form a half-moon shape. Starting from the filled edge, tightly roll the dough toward the open side to create the shell’s layered shape. Pinch edges gently to seal but keep the center open so the filling shows through.
6. Bake to Crispy Perfection:
Preheat your oven to 400°F (200°C). Arrange the shaped sfogliatelle on a parchment-lined baking sheet. Bake 25–30 minutes until golden brown and crisp. Remove and cool on a wire rack.
7. Finish and Serve:
Dust with powdered sugar before serving. Enjoy your fresh, warm sfogliatelle with a cup of espresso or cappuccino for a true taste of Naples!
Can I Use Frozen Butter for Laminating the Dough?
It’s best to use cold, but not frozen, butter for laminating. If your butter is frozen, let it thaw slightly in the fridge until pliable but still firm. This helps create the perfect layers without tearing the dough.
How Do I Store Leftover Sfogliatelle?
Store leftover sfogliatelle in an airtight container at room temperature for up to 2 days. To keep them crisp, reheat in a preheated oven at 350°F (175°C) for about 5 minutes rather than microwaving, which can make them soggy.
Can I Make the Dough or Filling Ahead of Time?
Yes! The dough can be made and laminated up to a day in advance and kept wrapped in the fridge. The filling also keeps well refrigerated for 1-2 days. Assemble and bake fresh for the best texture and flavor.
What Can I Substitute for Candied Orange Peel?
If you don’t have candied orange peel, try finely chopped dried apricots or raisins. You can also omit it altogether; the orange zest will still provide lovely citrus notes to the filling.