Sfogliatella
Naples' most spectacular pastry — sfogliatella, a shell-shaped pastry made from hundreds of paper-thin layers of dough (riccia, curly) filled with a semolina, ricotta, candied orange peel and cinnamon filling. The frolla version uses shortcrust. Each flaky, shatter-crispy layer is a testament to Neapolitan pastry skill. Eaten hot from the oven in the Spaccanapoli.
- Total
- 35 min
- Serves
- 12
- Level
- Hard
Prep 15 min · Cook 20 min
Ingredients
Method
Dough: mix flour, water, honey and salt into a stiff dough; knead 5 minutes; rest 1 hour. Roll extremely thin (using a pasta machine to setting 1) into a long sheet.
About 4 min
Spread lard over the sheet; roll into a tight cylinder 6cm diameter. Refrigerate 1 hour until firm.
About 9 min
Filling: cook semolina in boiling salted water until thick porridge; cool. Mix with ricotta, sugar, eggs, candied peel, cinnamon and vanilla.
About 9 min
Slice cylinder into 1cm rounds. Stretch each round into a cone shape using thumbs, fanning out the layers. Fill with 1 tbsp filling; pinch closed.
About 9 min
Bake at 200°C for 20–25 minutes until deeply golden and the layers are puffed and separated. Dust with icing sugar; eat immediately while hot and shatteringly crispy.
About 3 min
Nutrition per serving (estimate)
- Calories
- 320
- Protein
- 8 g
- Carbs
- 40 g
- Fat
- 14 g
- Fibre
- 1 g
- Sugar
- 18 g
- Sodium
- 180 mg
Contains: gluten, dairy, eggs
You might also cook
All Italian recipes
Recipe by Boon Tools.