I’m sharing an iconic Neapolitan pastry—sfogliatelle riccia—with its crisp, layered shell and a creamy semolina-ricotta filling flavored with citrus and cinnamon.
Why I’ll Love This Recipe
I love how the super thin, flaky layers of pastry crackle on the outside, revealing a sweet and aromatic interior. Crafting them feels like a special baking project, and serving them warm, dusted with powdered sugar, always wows. They’re a true homage to traditional Italian pastry-making.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the dough:
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Bread flour or high-gluten flour
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Water
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Honey
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Salt
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Lard or softened butter
For the semolina-ricotta filling:
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Whole milk
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Granulated sugar
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Semolina flour (or cream of wheat)
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Ricotta cheese
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Egg yolks
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Candied citrus peel (orange or lemon)
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Lemon zest
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Ground cinnamon
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Vanilla extract
directions
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I start by cooking a semolina pudding: simmer milk and sugar, whisk in semolina until thick, then cool. Once cooled, I beat it with ricotta, egg yolks, vanilla, cinnamon, candied peel, and lemon zest until very smooth and creamy, and chill it.
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I mix flour, honey, water, and salt into a very dry dough. I knead briefly, wrap tightly, and refrigerate for at least 2 hours or overnight.
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I divide the dough and pass pieces through a pasta roller, folding and re-rolling repeatedly until the sheet is smooth. Then I stack and roll multiple sheets coated in lard or butter into a tight log, and chill again.
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Once firm, I slice the log into rounds about 1 cm thick, and gently press the centers with my fingers into cone shapes.
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I pipe semolina-ricotta filling into each cone, leaving the top open. I place them on parchment and brush with melted butter before baking at about 200 °C (400 °F) for 20–25 minutes until golden and crisp.
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I let them cool on a rack, then dust generously with confectioners’ sugar before serving.
Servings and timing
This recipe yields about 16–20 pastries. Active preparation (including filling and dough steps) takes a couple of hours, plus resting time for dough (~2–4 hours or overnight). Baking takes about 25 minutes per batch. I usually plan for a full-day project or spread over two days.
Variations
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I sometimes use butter instead of lard for richness; some recipes blend both.
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I’ve tried almond or citrus zest additions for an extra flavor twist.
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For ease, sfogliatella frolla (made with shortcrust dough) skips layering and is quicker to assemble.
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American “lobster tail” versions use the same outer pastry but are filled with whipped cream or pastry cream after baking.
storage/reheating
I store cooled pastries in an airtight container and enjoy them ideally within a day while they’re crisp. They can stay fresh up to 2 days if tightly sealed. I don’t recommend freezing—they lose their crispness. To revive crisp coating, I reheat briefly in a low oven until warm.
FAQs
What makes sfogliatelle so flaky?
The signature crisp layers come from laminating dough sheets with softened lard or butter, rolling and folding repeatedly before forming the log and slicing.
Is semolina necessary in the filling?
Yes—it creates a thick, pudding-like base that supports the ricotta and keeps the filling firm after baking.
Can I prepare components ahead?
Absolutely—I often make and chill the filling the day before. Also, dough logs can be prepared and refrigerated overnight before slicing and baking.
What’s the difference between riccia and frolla?
Riccia uses laminated layered dough for a crispy shell; frolla uses shortcrust dough and has a smoother exterior without layering.
How should I serve sfogliatelle?
They’re best served warm, straight from the oven, dusted with powdered sugar. The contrast of warm filling and crisp exterior is lovely.
Conclusion
I find sfogliatelle riccia a rewarding bake—flaky, buttery layers yielding to a lush, citrusy semolina‑ricotta filling. Although it takes time and technique, the results are stunning and deeply satisfying. I hope I feel inspired to make them soon and savor each crisp, sweet bite!
Print
Italian Sfogliatelle (Sfogliatelle Riccia)
- Total Time: approx. 3 hours (plus resting stages)
- Yield: 16–20 pastries
Description
Crisp, paper‑thin layered pastry “clam claws” filled with creamy semolina‑ricotta custard—an authentic Neapolitan delight that shatters with every bite.
Ingredients
For the dough:
3 cups (420 g) all‑purpose bread flour (can mix with semolina)
½ tsp fine salt
¾ cup (180 ml) warm water (~38 °C)
2 Tbsp honey
For layering:
4 Tbsp lard or unsalted butter, softened
For the semolina‑ricotta filling:
1 cup whole milk
½ cup (100 g) granulated sugar
⅔ cup fine semolina flour (or cream of wheat)
1½ cups (360 g) ricotta cheese, smooth
2 large egg yolks
2 tsp vanilla extract
¼ tsp ground cinnamon
⅓ cup candied orange peel, chopped
zest of 1 lemon
Instructions
Combine flour, salt, water, and honey to form a firm, dry dough. Knead until cohesive and smooth. Wrap and chill for at least 2 hours or overnight
Meanwhile, make filling: bring milk and sugar to a simmer, whisk in semolina until thickened. Cool slightly, then stir in ricotta, egg yolks, vanilla, cinnamon, candied peel, and lemon zest. Chill until cold
Divide chilled dough into pieces and feed through a pasta machine on widest setting repeatedly with folds and turns until smooth and elastic, then roll as thin as possible (~4 ft long strips)
Working on large counter space, stretch pastry further; brush each sheet with softened lard or butter and roll into tight cylinders, overlapping pieces to build logs. Chill logs tightly wrapped at least 2 hours
Preheat oven to 400 °F (200 °C). Slice chilled logs into ~1‑inch (2.5 cm) rounds. Using thumbs and fingers, shape each slice into a conical “clam‑shell” or horn shape. Pipe or spoon ~2 Tbsp filling into cavity and pinch to enclose
Arrange shaped pastries on parchment‑lined trays, brush with melted butter, and bake for 20–26 minutes until deeply golden and crisp, rotating trays halfway and optionally brushing again
Cool for about 10 minutes, then dust generously with powdered sugar. Serve warm or at room temperature
- Prep Time: 2 hours (including chilling)
- Cook Time: ~25 minutes
- Category: Dessert
