Go Back
Homemade Sfogliatella Riccia Recipe

Sfogliatella Riccia (Traditional Neapolitan Shell Pastry)

Crisp, golden Neapolitan pastries made from paper-thin layered dough filled with creamy ricotta, semolina, and citrus. Each shell cracks open with buttery flakes and a soft, aromatic center—a weekend baking project worth every minute.
Print Recipe Pin Recipe
Prep Time 3 hours 30 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 5 people
Course: Breakfast Pastry, Dessert
Cuisine: Italian, Italian (Neapolitan)
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Dough
  • 3 cups 375 g strong bread flour
  • ½ tsp salt
  • 1 tsp honey
  • About ¾ cup 180 ml water, added gradually
  • ¾ cup 170 g lard or unsalted butter, softened (for brushing between layers)
For the Filling
  • ½ cup 90 g semolina
  • 1 cup 240 ml milk
  • ⅓ cup 65 g sugar
  • 1 cup 250 g ricotta cheese, well-drained
  • 1 egg
  • 1 tsp finely grated orange or lemon zest
  • 2 tbsp candied citrus peel or finely chopped dried cranberries optional
  • Pinch of cinnamon
  • Pinch of salt
For Finishing
  • Melted butter or lard for brushing
  • Powdered sugar for dusting

Method
 

Make the Dough
  1. In a large bowl, mix flour, salt, and honey.
  2. Gradually add water while kneading until a stiff, smooth dough forms.
  3. Wrap and rest for at least 1–2 hours, or refrigerate overnight. This rest relaxes the gluten.
Roll and Laminate the Dough
  1. Cut the dough into smaller pieces.
  2. Roll each piece through a pasta machine, starting at the widest setting and moving down to the thinnest until almost transparent.
  3. Brush each sheet lightly with softened lard or butter.
  4. Roll the first sheet tightly into a log, brushing and adding more sheets until you have a thick roll.
  5. Wrap tightly and chill 1–2 hours until firm.
Prepare the Filling
  1. In a saucepan, heat milk and sugar until warm.
  2. Add semolina while stirring; cook until thick and smooth.
  3. Cool slightly, then mix in ricotta, egg, zest, cinnamon, and fruit if using.
  4. Stir until creamy and uniform.
Shape the Shells
  1. Slice the chilled dough log into ¾-inch (2 cm) rounds.
  2. Lightly grease your fingers with lard or butter.
  3. Press the center of each slice gently to open it into a small cone or shell shape without tearing the layers.
  4. Spoon in some filling (about two-thirds full).
  5. Pinch edges closed firmly and place on a parchment-lined tray.
Bake
  1. Preheat oven to 375–400°F (190–200°C).
  2. Bake 20–30 minutes until deep golden brown and crisp.
  3. Let cool a few minutes, then dust with powdered sugar.
Serve
  1. Best served warm with coffee, espresso, or black tea. If reheating, pop them in a hot oven for 5–8 minutes to bring back the crunch.

Notes

  • Rest time matters. Don’t rush the dough; long rests make the layers flexible and strong.
  • Lard = crisp, butter = rich aroma. Choose depending on your preference.
  • Keep everything cool. Warm dough tears and collapses; cold dough puffs beautifully.
  • Bake hot for even color and crackling layers.
  • Freeze unbaked shells for up to 2 months; bake straight from frozen.