Description
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
Scale
- 500 g flour
- 1 pinch salt
- 175 ml water (more if needed)
- 25 g honey
- 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
- 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
- Ensure the dough is thin for maximum flakiness.
- Use fresh ricotta for the best flavor.
- Chill the filling to make it easier to handle.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pastry
- Calories: 310
- Sugar: 10g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 50mg