Description
Sfogliatella is a traditional Italian pastry from Naples, known for its crispy layers and sweet ricotta filling. It is an iconic treat that offers the perfect balance of textures, with a flaky exterior and creamy interior, making it a beloved dessert or breakfast option.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup butter, melted
- 1/4 cup sugar
- 1 egg
- 1/4 cup water
- 1 cup ricotta cheese
- 1/4 cup semolina
- 1/4 cup candied orange peel, chopped
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Instructions
- Prepare the dough by mixing flour, sugar, and salt in a bowl. Gradually add water and knead until smooth. Let rest for 30 minutes.
- Roll the dough into thin sheets. The dough should be as thin as possible to create layers.
- Prepare the filling by combining ricotta, semolina, sugar, candied orange peel, cinnamon, and vanilla extract. Set aside.
- Cut the dough into small squares and place a spoonful of the ricotta mixture in the center. Fold and pinch the dough to form a cone shape.
- Preheat the oven to 375°F (190°C). Place the pastries on a baking tray, brush with melted butter, and bake for 25-30 minutes until golden brown.
- Allow the sfogliatella to cool slightly before serving. Optionally, dust with powdered sugar.
Notes
- Rest the dough to make it easier to roll out and form layers.
- For a dairy-free version, use plant-based butter and ricotta.
- Be careful not to overfill the pastries to avoid difficulty sealing them.
- Store leftovers in an airtight container and reheat in the oven to maintain crispiness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pastry
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg