Delicious Homemade Sfogliatelle: An Italian Delight

Ingredients

For the Dough:

4 cups of all-purpose flour
1 teaspoon of salt
1.5 cups of water

For the Filling:

1.5 cups of semolina
4.5 cups of milk
1 cup of granulated sugar
1.5 teaspoons of vanilla extract
Zest of 1 orange
Zest of 1 lemon
1 cup of ricotta cheese, strained
4 large egg yolks
1/4 teaspoon of cinnamon

For the Assembly and Baking:

1 cup of unsalted butter, melted
Confectioners' sugar, for dusting

Steps and instructions

Start by making the dough. Combine the flour and salt in a mixing bowl. Gradually add the water, mixing with your hands until a dough forms. If the dough is too dry, add more water a tablespoon at a time until it comes together.
Knead the dough on a lightly floured surface for about 10 minutes, or until it is smooth and elastic. Wrap the dough in plastic and allow it to rest for at least 2 hours.
While the dough is resting, prepare the filling. In a large saucepan, combine the semolina, milk, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the vanilla and citrus zests.
In a separate bowl, combine the strained ricotta, egg yolks, and cinnamon. Mix until well combined. Gradually add the hot semolina mixture to the ricotta mixture, stirring constantly. Set the filling aside to cool.
Once the dough has rested, divide it into four equal pieces. Working with one piece at a time, roll the dough out as thin as possible into a rectangular shape. Brush the surface of the dough with some of the melted butter.
Starting at one short end of the rectangle, roll the dough up tightly like a jelly roll. Repeat with the remaining pieces of dough. Place the dough rolls in the refrigerator to chill for at least 2 hours.
Preheat your oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Cut the dough rolls into 1/4-inch thick slices. Using your fingers, gently spread the layers of dough apart to create the characteristic "sfoglia" or "leaf" effect. Fill each piece with a spoonful of the cooled filling.
Place the filled pastries on the prepared baking sheet. Bake for about 25-30 minutes, or until the sfogliatelle are golden brown.
Allow the sfogliatelle to cool slightly on the baking sheet, then dust with confectioners' sugar before serving.

Tools for making

Mixing Bowl - A large bowl for combining ingredients.
Rolling Pin - Used to roll out the dough into thin sheets.
Saucepan - A deep pan for cooking the semolina filling.
Whisk - Used to stir and combine ingredients for the filling.
Baking Sheet - A flat sheet used for baking the sfogliatelle.
Parchment Paper - Placed on the baking sheet to prevent sticking.
Pastry Brush - Used to brush melted butter onto the dough.
Knife - For slicing the dough rolls before baking.
Spatula - Helps in spreading apart the layers of dough for filling.

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier option.
Experiment with different fillings such as chocolate, Nutella, or fruit preserves.
Add a sprinkle of ground cinnamon or nutmeg to the filling for added flavor.
Replace the ricotta cheese with mascarpone or cream cheese for a creamier filling.
Add chopped nuts such as almonds or pistachios to the filling for a crunchy texture.
Try a savory variation by substituting the sweet filling with a mixture of spinach, feta cheese, and herbs.
Make mini sfogliatelle by cutting the dough into smaller rectangles and rolling them into bite-sized pastries.
For a gluten-free option, use a gluten-free flour blend in place of all-purpose flour.
Brush the sfogliatelle with flavored syrups like honey or maple syrup after baking for an extra touch of sweetness.
Top the baked sfogliatelle with a drizzle of icing or a dusting of cocoa powder for added decoration.

Recipe overview

Indulge in the delicate and delicious world of Italian pastries with our Sfogliatelle recipe. Sfogliatelle are shell-shaped filled pastries native to Campania, Italy. This recipe will guide you through the meticulous process of creating the iconic leaf-like layers of crisp pastry that encase a rich filling of ricotta cheese, semolina, citrus zest and cinnamon. The process requires some time and patience, but the end result is worth every minute spent. The aroma of baking Sfogliatelle is irresistible, and the taste is simply divine. Enjoy these pastries warm from the oven, dusted with a light coating of confectioners' sugar for an authentic Italian treat. Be prepared for a rewarding baking adventure and a delightful culinary experience.

Common questions

Can I use a different type of flour for the dough?
While all-purpose flour is traditionally used for sfogliatelle, you can experiment with different flours. However, keep in mind that different flours may yield slightly different results in terms of texture and taste.
Can I substitute the semolina in the filling?
Using semolina in the filling is traditional and provides a unique texture. However, if you don't have semolina or prefer a smoother filling, you can substitute it with an equal amount of cornstarch.
Can I make the dough and filling ahead of time?
Yes, you can make the dough and filling ahead of time. After preparing the dough, wrap it tightly in plastic and refrigerate for up to 24 hours. The filling can be stored in an airtight container in the refrigerator for up to 2 days.
Can I freeze the sfogliatelle?
Yes, you can freeze the baked sfogliatelle. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. Thaw them in the refrigerator before reheating.
Can I add additional flavors or spices to the filling?
Absolutely! While the traditional filling includes vanilla extract, citrus zest, and cinnamon, you can customize the flavors to your liking. Consider adding almond extract, chocolate chips, or other spices to enhance the taste.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the dough and combining ingredients.
Saucepan - Used for cooking the semolina filling.
Rolling Pin - Helps in rolling out the dough into thin layers.
Baking Sheet - A flat sheet used for baking the sfogliatelle.
Parchment Paper - Prevents the sfogliatelle from sticking to the baking sheet.
Brush - Used for brushing melted butter onto the dough layers.
Knife - Used for slicing the dough rolls and creating the leaf-like shape.
Spoon - Needed for stirring and combining ingredients.
Plastic Wrap - Used to wrap and rest the dough.
Confectioners' Sugar Shaker - For dusting the finished sfogliatelle with confectioners' sugar.

Origin stories

Ah, the Sfogliatelle, a symphony of flaky pastry layers, cradling a sweet, creamy filling, a beloved gem in the crown of Neapolitan cuisine. Born in the extravagant kitchens of the Santa Rosa monastery in Conca dei Marini, a town on the Amalfi coast, this delectable pastry was first crafted by inventive nuns in the 17th century. Originally designed in homage to the monastery's patron saint, Santa Rosa of Lima, the pastry's unique shape was intended to resemble a monk's hood or, as others say, a seashell. It was only in the 19th century that the sfogliatelle made its illustrious journey to the city of Naples, where it was embraced by local pastry chefs, who further refined its recipe and presentation. Today, it stands as an iconic symbol of Italian patisserie, relished not only in its native land, but also by sweet-toothed aficionados worldwide.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.