Print

Crispy Italian Sfogliatella Pastry Recipe with Creamy Ricotta Filling Made Easy

crispy italian sfogliatella pastry - featured image
Print Recipe

A traditional Italian pastry from Naples featuring a crispy, flaky shell with a smooth, slightly sweet ricotta filling, perfect for brunch or special occasions.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, sifted
  • ½ cup (70g) semolina flour
  • ¾ cup (170g) cold unsalted butter, cut into small cubes
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • about ¾ cup (180ml) cold water, adjusted as needed
  • 1½ cups (375g) whole milk ricotta cheese, well-drained
  • ⅓ cup (65g) granulated sugar
  • 1 large egg, room temperature
  • 2 tablespoons semolina flour
  • 1 teaspoon fresh orange zest
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon (optional)
  • 1 large egg beaten with 1 tablespoon water (egg wash)
  • Powdered sugar for dusting (optional)

Instructions

  1. In a large bowl, whisk together all-purpose flour, semolina flour, sugar, and salt.
  2. Add cold cubed butter and rub into the flour mixture with fingertips until it resembles coarse breadcrumbs with some pea-sized bits of butter remaining.
  3. Gradually add cold water, mixing gently until dough forms a firm, cohesive ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  4. Drain ricotta in a fine sieve or cheesecloth for 15 minutes to remove excess moisture.
  5. In a medium bowl, combine drained ricotta, sugar, egg, semolina flour, orange zest, vanilla extract, and cinnamon if using. Mix until smooth and creamy. Cover and chill.
  6. Divide rested dough into two equal portions. On a lightly floured surface, roll one portion into a 12×10 inch rectangle, very thin and almost translucent.
  7. Optionally brush dough surface lightly with melted butter or oil for extra flakiness.
  8. Roll dough tightly from the long edge into a log, wrap in plastic, and chill for 15 minutes.
  9. Slice chilled log into 1-inch slices. Flatten each slice gently with palm and fold or pinch edges to form shell shape, leaving cavity for filling.
  10. Fill each pastry shell with about 1 tablespoon of ricotta filling, avoiding overfilling.
  11. Place filled pastries on parchment-lined baking sheets and brush thoroughly with egg wash.
  12. Bake at 375°F (190°C) for 30-35 minutes until puffed, golden, and crisp, rotating pans halfway through baking.
  13. Cool pastries on wire racks for 10 minutes. Dust with powdered sugar if desired. Serve warm or at room temperature.

Notes

Keep butter cold to ensure flaky layers. Roll dough very thin but carefully to avoid tearing. Chill dough after mixing and after rolling for better texture. Drain ricotta thoroughly to prevent soggy pastry. Do not overfill pastries to avoid bursting. Use egg wash generously for golden, shiny crust. Bake at 375°F for balanced cooking and crispness. Reheat in oven to restore crispness; avoid microwaving.

Nutrition

Keywords: sfogliatella, Italian pastry, ricotta filling, crispy pastry, Naples dessert, flaky pastry, creamy ricotta, brunch dessert

Find it online: https://blairrecipes.com/crispy-italian-sfogliatella-pastry-recipe-with-creamy-ricotta-filling-made-easy/