Sfogliatella Riccia
Sfogliatella riccia are traditional Neapolitan shell-shaped pastries with many thin, crisp layers. They are typically filled with a creamy semolina and ricotta mixture, often flavored with candied fruit and citrus. This recipe guides you through creating these iconic, delicate Italian desserts.
An original recipe by Forkin
- Total time
- 7 hr 30 min
- Serves
- 6
- Difficulty
- Hard
- Per serving
- 491 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
- 125 mlwater
- 0.5 tspsalt
- 1 tbsphoney
dough fat
- 100 glard, softened
filling
- 50 gsemolina
- 150 mlwater
- 250 gricotta cheese, drained
- 70 ggranulated sugar
- 1 pcsegg yolk
- 0.5 tspvanilla extract
- 20 gcandied orange peel, finely diced
- 0.25 tspcinnamon, ground
garnish
- 1 tbsppowdered sugar(optional)
Equipment
rolling pin · plastic wrap · parchment paper · small saucepan · large bowl · wire rack · baking sheet · knife · whisk · stand mixer · pasta machine
The method
Step by step
- 1
Combine the flour, water, salt, and honey in a large bowl or stand mixer. Knead the dough for 10-15 minutes until it is very smooth and elastic.
About 15 min
Cook’s note: The dough needs to be very well-developed for the thin layers.
- 2
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
About 30 min
Cook’s note: Resting helps relax the gluten, making the dough easier to roll.
- 3
Divide the dough into 4 equal pieces. Work with one piece at a time, keeping the others covered.
About 5 min
- 4
Using a pasta machine or rolling pin, roll out each piece of dough into a very thin, long strip. Aim for almost transparent thickness.
About 30 min
Cook’s note: If using a pasta machine, start at the widest setting and gradually decrease, passing the dough through each setting several times.
- 5
Lightly brush the entire surface of the rolled dough strip with softened lard. Roll the strip tightly from one end to the other to create a log.
About 10 min
Cook’s note: Ensure the lard is evenly spread to prevent sticking and aid in layer separation.
- 6
Repeat the rolling and lard application for the remaining dough pieces, forming additional logs. You may combine logs end-to-end to create a single longer log if desired.
About 20 min
- 7
Wrap the dough log tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the lard to solidify and the dough to firm up.
About 4 hr
Cook’s note: Chilling is crucial for easy slicing and maintaining the layers.
- 8
While the dough chills, prepare the filling: Bring the filling water to a boil in a small saucepan. Gradually whisk in the semolina, stirring constantly to prevent lumps.
About 5 min
- 9
Cook the semolina over low heat for 5-7 minutes, until it thickens into a porridge-like consistency. Remove from heat and let it cool completely.
About 7 min
Cook’s note: Ensure the semolina is fully cooked and cooled before mixing with other ingredients.
- 10
In a separate bowl, combine the drained ricotta cheese, granulated sugar, egg yolk, vanilla extract, candied orange peel, and ground cinnamon. Mix until well combined.
About 5 min
Cook’s note: Draining the ricotta prevents a watery filling.
- 11
Once the cooked semolina is cool, stir it into the ricotta mixture. Cover and refrigerate the filling until ready to use.
About 5 min
- 12
Preheat your oven to 200°C (400°F).
About 15 min
- 13
Remove the chilled dough log from the refrigerator. Cut the log into 1.5 cm (about 0.6 inch) thick slices.
About 5 min
Cook’s note: Use a sharp knife for clean cuts.
- 14
Take one slice of dough and, using your thumbs, gently press and stretch the center outwards, rotating the dough to form a cone or shell shape with thin edges and a slightly thicker center.
About 15 min
Cook’s note: Work carefully to maintain the layers without tearing the dough.
- 15
Spoon a generous amount of the prepared filling into the center of each dough cone. Gently press the edges together to seal the sfogliatella, forming the characteristic shell shape.
About 15 min
Cook’s note: Do not overfill, as the filling can seep out during baking.
- 16
Place the assembled sfogliatelle on a baking sheet lined with parchment paper.
About 1 min
- 17
Bake for 25-30 minutes, or until golden brown and crisp. The layers should separate visibly.
About 30 min
Cook’s note: Baking time may vary depending on your oven.
- 18
Remove from the oven and let cool slightly on a wire rack. Dust with powdered sugar before serving, if desired.
About 5 min
Cook’s note: Sfogliatelle are best enjoyed warm.
Per serving
Nutrition
- Calories
- 490.7kcal
- Protein
- 10.3g
- Carbs
- 58.6g
- Fat
- 23.4g
- Fibre
- 1.5g
- Sugar
- 19.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cooled sfogliatelle in an airtight container at room temperature.
Reheat in a preheated oven at 150°C (300°F) for 5-7 minutes until warmed through and crisp.
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