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Authentic Italian Sfogliatelle Recipe

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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.

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

  1. Combine flour and salt in a large bowl. Add water and honey, mixing to form a stiff dough. Add more water if needed.
  2. Knead the dough until smooth, wrap in plastic wrap, and refrigerate for 30 minutes.
  3. 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.
  4. Spread a thin layer of butter or lard over the sheet. Repeat rolling and buttering with remaining dough.
  5. 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.
  6. Prepare the filling: Heat milk, sugar, and salt until boiling. Add semolina flour and stir until thickened. Let cool.
  7. In a bowl, combine the cooled semolina mixture with ricotta, egg, vanilla, cinnamon, and candied orange peel. Chill the filling.
  8. Preheat oven to 375°F (190°C).
  9. Slice the chilled pastry cylinder into 1 cm pieces. Grease fingers lightly and press each piece into a small cone shape.
  10. Fill each cone with ricotta filling and gently press edges to seal.
  11. Place pastries on a baking tray and bake for about 30 minutes, or until crisp and lightly golden.
  12. 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.

Drizzle with honey for extra sweetness.

Nutrition

Find it online: https://chocolatecoveredamy.com/authentic-italian-sfogliatelle-recipe/