I love this recipe because it walks me through the full sfogliatelle process step by step, so even though the pastry looks impressive, I can still make it at home with a little patience. I enjoy how the dough transforms into thin, buttery layers, and the filling becomes sweet, aromatic, and perfectly smooth. The final result feels authentic, satisfying, and deeply rewarding.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
THE DOUGH 500 gr (4 cups) flour 1 pinch (1 pinch) salt 175 ml (3/4 cups) water more if needed 25 gr (3.5 tbsp) honey
THE FILLING 450 ml (1.9 cups) whole milk 100 gr (0.5 cups) white sugar 1 pinch (1 pinch) salt 150 gr (1 cup) semolina flour 500 gr (2 cups) ricotta 1 (1) egg large 1/2 teaspoon (1/2 teaspoon) vanilla extract 1 pinch (1 pinch) cinnamon 50 gr (2/3 cup) candied orange peel finely chopped
FOR BRUSHING/TOPPING 150 gr (10 tbsp) unsalted butter or lard Confectioner’s sugar
Directions
I start by combining the flour and salt in a large bowl. I add the water and honey, then mix to form a stiff dough. I gradually add more water if needed.
I place the dough on the counter and knead it until it becomes smooth and supple. Then I wrap it in plastic wrap and refrigerate it for 30 minutes.
After resting, I divide the dough into 4 pieces. I take one portion and run it through a pasta machine on the widest setting, fold it in half, and run it through again. I repeat this process, narrowing the setting gradually, until I have a smooth, thin sheet.
When the dough sheet reaches about 1 mm thickness, I lay it on the surface and spread a thin layer of butter or lard over it. I repeat the rolling and buttering process with the remaining pieces of dough.
I roll up the first thin sheet tightly to form a sausage shape.
I wrap the next thin sheet around this roll, continuing to layer the sheets until I have one large cylinder. I wrap the whole cylinder in plastic wrap and chill it for 1 to 2 hours to firm it up.
To make the filling, I heat the milk, sugar, and salt in a saucepan and bring it to a boil. I add the semolina flour and stir until the mixture thickens into a smooth paste. I let it cool, then transfer it to a bowl. I add the ricotta, egg, vanilla extract, cinnamon, and candied orange peel, stirring until it becomes a smooth, thick filling. I keep it chilled while I prepare the pastry.
I preheat the oven to 375°F.
I take the chilled pastry roll and cut it into slices about 1 cm thick. With my fingers lightly greased with butter or lard, I press the center of each slice to form a small cone shape.
I fill each pastry shell with a spoonful of the ricotta filling, then gently press the edges together to seal. I repeat this process with all the dough pieces and line them up on a baking tray.
I bake the pastries for about 30 minutes, or until they become crisp and lightly golden.
Once baked, I let them cool slightly for a few minutes, then dust them generously with confectioner’s sugar and serve them warm.
Servings and Timing
This recipe makes 12 sfogliatelle. Prep time: 3 hours Cook time: 30 minutes Total time: 4 hours 30 minutes
Variations
I add extra citrus zest to the filling when I want a brighter flavor.
I swap the candied orange peel for candied lemon peel to change the aroma.
I replace part of the ricotta with mascarpone for a richer filling.
I add a touch of cocoa powder for a chocolate-scented variation.
I serve them with a light drizzle of honey for additional sweetness.
Storage/Reheating
I store leftover sfogliatelle in an airtight container at room temperature for up to 2 days. To bring back their crisp texture, I reheat them in a 300°F oven for about 5–8 minutes. I avoid microwaving them, as it softens the layers. The unbaked, filled pastries can also be frozen and baked straight from frozen, adding a few extra minutes to the baking time.
FAQs
Can I prepare the dough in advance?
Yes, I refrigerate the dough for up to a day or freeze it for longer storage before rolling it into thin sheets.
Why does the dough need to rest?
Resting relaxes the gluten, making it easier to roll the dough very thin without tearing.
Can I use store-bought puff pastry instead?
While convenient, puff pastry won’t create the same unique layered texture as traditional sfogliatelle dough.
What type of ricotta works best?
I use whole-milk ricotta and drain any excess liquid to ensure the filling stays thick.
Can I make the filling ahead of time?
Yes, I often prepare the filling a day in advance and keep it chilled.
Why must the pastry cylinder be chilled?
Chilling firms the layers so they keep their shape when sliced and formed.
How do I prevent the pastries from opening during baking?
I make sure the edges are gently pressed together and not overfilled.
Can I freeze baked sfogliatelle?
Yes, I freeze them once cooled, then reheat in the oven to crisp them back up.
Why did my dough tear while rolling?
It may have needed more resting time, or I rolled it too quickly. I give it time to relax before continuing.
Conclusion
I love how sfogliatelle combine crisp layers with a creamy, aromatic filling to create one of Italy’s most iconic pastries. With some time and patience, I can recreate this bakery-style treat at home and enjoy every flaky, delicious bite fresh from the oven.
A traditional Italian sfogliatelle made with thin, buttery layered dough and a creamy ricotta–semolina filling scented with citrus and vanilla. Crisp, flaky, and stunning for special occasions.
Author:Amy
Prep Time:3 hours
Cook Time:30 minutes
Total Time:4 hours 30 minutes
Yield:12 sfogliatelle
Category:Dessert
Method:Baked
Cuisine:Italian
Diet:Vegetarian
Ingredients
For the Dough:
500 g flour
1 pinch salt
175 ml water (more if needed)
25 g honey
For the Filling:
450 ml whole milk
100 g white sugar
1 pinch salt
150 g semolina flour
500 g ricotta
1 large egg
1/2 tsp vanilla extract
1 pinch cinnamon
50 g candied orange peel, finely chopped
For Brushing/Topping:
150 g unsalted butter or lard
Confectioner’s sugar
Instructions
Combine flour and salt in a large bowl. Add water and honey, mixing to form a stiff dough. Add more water if needed.
Knead the dough until smooth, wrap in plastic wrap, and refrigerate for 30 minutes.
Divide dough into 4 pieces. Roll one piece through a pasta machine, starting on the widest setting and gradually thinning until about 1 mm thick.
Spread a thin layer of butter or lard over the sheet. Repeat rolling and buttering with remaining dough.
Roll the first sheet tightly into a log. Wrap additional sheets around the log to create a large cylinder. Wrap in plastic and chill for 1–2 hours.
Prepare the filling: Heat milk, sugar, and salt until boiling. Add semolina flour and stir until thickened. Let cool.
In a bowl, combine the cooled semolina mixture with ricotta, egg, vanilla, cinnamon, and candied orange peel. Chill the filling.
Preheat oven to 375°F (190°C).
Slice the chilled pastry cylinder into 1 cm pieces. Grease fingers lightly and press each piece into a small cone shape.
Fill each cone with ricotta filling and gently press edges to seal.
Place pastries on a baking tray and bake for about 30 minutes, or until crisp and lightly golden.
Cool slightly, then dust with confectioner’s sugar before serving.
Notes
Add extra citrus zest for a brighter flavor.
Use candied lemon peel instead of orange for a different aroma.
Replace part of the ricotta with mascarpone for richness.
Add a touch of cocoa powder for a chocolate variation.
