Sfogliatella Frolla
Indulge in the comforting embrace of Sfogliatella Frolla, a beloved Neapolitan pastry. This delightful dessert features a tender, buttery shortcrust shell encasing a rich, creamy filling of ricotta and semolina, brightened with citrus zest and a hint of cinnamon. It's a less intricate, yet equally satisfying, cousin to the classic sfogliatella riccia, perfect for a special treat.
An original recipe by Forkin
- Total time
- 2 hr 40 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 507 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 250 gall-purpose flour
- 75 ggranulated sugar
- 100 gunsalted butter, cold, cubed
- 1 pcsegg
- 2 tbspwater, cold
filling
- 250 gricotta cheese, drained
- 50 gsemolina
- 120 mlwater
- 80 ggranulated sugar
- 1 pcsegg yolk
- 1 tsporange zest
- 0.5 tspvanilla extract
- 0.25 tspcinnamon, ground
garnish
- 1 tbsppowdered sugar(optional)
Equipment
large mixing bowl · pastry blender (optional) · plastic wrap · small saucepan · whisk · medium bowl · rolling pin · round cutter (10cm/4-inch) · 6-cup muffin tin · wire rack · measuring cups and spoons · chef's knife · cutting board · sieve/sifter (optional)
The method
Step by step
- 1
Combine the all-purpose flour and granulated sugar in a large mixing bowl, whisking them together until thoroughly mixed.
About 1 min
Cook’s note: Ensure your flour is fresh for the best texture in your pastry.
- 2
Add the cold, cubed unsalted butter to the flour mixture and cut it in using your fingertips or a pastry blender until the mixture resembles coarse crumbs with pea-sized pieces of butter.
About 3 min
Cook’s note: Working quickly helps prevent the butter from melting, which is crucial for a tender, flaky crust. If the butter gets too warm, pop the bowl in the fridge for a few minutes.
- 3
Create a well in the center of the flour mixture, then add the beaten egg and cold water. Mix gently with a fork or your hands until a shaggy dough begins to form.
About 2 min
Cook’s note: Avoid overmixing the dough, as this can develop the gluten too much, resulting in a tough pastry. Mix just until combined.
- 4
Gather the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to allow the gluten to relax and the butter to firm up.
About 1 hr
Cook’s note: Chilling the dough makes it much easier to roll out evenly and prevents it from shrinking excessively during baking.
- 5
For the filling, bring 120 ml of water to a boil in a small saucepan over medium-high heat.
About 3 min
- 6
Once boiling, slowly whisk in the semolina in a steady stream, stirring constantly to prevent lumps from forming.
About 2 min
Cook’s note: Constant stirring is key here to achieve a smooth, creamy semolina base for your filling.
- 7
Reduce the heat to low and continue to cook, stirring frequently, for about 5 minutes, until the semolina thickens into a porridge-like consistency.
About 5 min
Cook’s note: The semolina should be thick enough to coat the back of a spoon. If it's too thin, continue cooking for another minute or two.
- 8
Remove the semolina mixture from the heat and transfer it to a shallow dish to cool completely to room temperature.
About 15 min
Cook’s note: Spreading the semolina thinly in a dish will help it cool down faster. You can also place it in the refrigerator for quicker cooling.
- 9
In a medium bowl, combine the well-drained ricotta cheese, 80g granulated sugar, egg yolk, orange zest, vanilla extract, and ground cinnamon.
About 2 min
Cook’s note: Ensure the ricotta is thoroughly drained to prevent a watery filling. Press it gently in a fine-mesh sieve or cheesecloth for at least 30 minutes.
- 10
Once the semolina mixture is completely cool, add it to the ricotta mixture and stir until all ingredients are well combined and the filling is smooth.
About 2 min
Cook’s note: Taste the filling at this stage and adjust sweetness or spices if desired, keeping in mind the pastry will add another layer of flavor.
- 11
Preheat your oven to 180°C (350°F) and lightly grease a 6-cup muffin tin or individual tart molds.
About 15 min
Cook’s note: Preheating your oven fully ensures even baking and a golden crust. Use butter or a non-stick spray for greasing.
- 12
On a lightly floured surface, roll out the chilled dough to an even thickness of approximately 3mm (1/8 inch).
About 5 min
Cook’s note: Rotate the dough frequently as you roll to prevent sticking and ensure an even thickness.
- 13
Using a 10cm (4-inch) round cutter, cut out 6 circles from the rolled dough.
About 2 min
Cook’s note: Gather and gently re-roll any dough scraps to cut additional circles if needed, minimizing waste.
- 14
Gently press each dough circle into the prepared muffin tin cups or tart molds, forming a neat cup shape.
About 3 min
Cook’s note: Ensure the dough is pressed firmly against the sides and bottom of the molds to prevent air pockets and ensure an even bake.
- 15
Spoon the prepared ricotta-semolina filling into each dough cup, filling them almost to the top, leaving a small margin for expansion.
About 2 min
Cook’s note: Distribute the filling evenly among the cups for consistent baking and presentation.
- 16
Bake for 30-35 minutes, or until the pastry edges are golden brown and the filling is set and slightly puffed.
About 35 min
Cook’s note: The filling should appear firm and not jiggly when gently shaken. If the tops are browning too quickly, you can loosely tent them with foil.
- 17
Remove the sfogliatelle from the oven and let them cool in the molds for 10-15 minutes before carefully transferring them to a wire rack to cool completely.
About 15 min
Cook’s note: Cooling in the molds helps the pastry firm up and prevents it from breaking when removed. A wire rack allows air circulation for even cooling.
- 18
Just before serving, dust the cooled sfogliatelle generously with powdered sugar for a beautiful finish and added sweetness.
About 1 min
Cook’s note: Use a small sieve or sifter for an even, delicate dusting of powdered sugar.
Per serving
Nutrition
- Calories
- 506.9kcal
- Protein
- 11.5g
- Carbs
- 67.5g
- Fat
- 21.2g
- Fibre
- 1.4g
- Sugar
- 28.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
These delightful pastries are perfect served with a strong espresso or a sweet dessert wine like Vin Santo. For a variation, try adding a pinch of nutmeg or a teaspoon of limoncello to the filling. They make a wonderful addition to any brunch spread or as an elegant after-dinner treat.
Store leftover Sfogliatella Frolla in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
These pastries are best enjoyed at room temperature. If refrigerated, allow them to come to room temperature for about 30 minutes before serving. You can also warm them gently in a preheated oven at 150°C (300°F) for 5-7 minutes for a slightly warm pastry.
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