Sfogliatelle Pastries

Sfogliatelle are iconic Italian pastries known for their delicate, crispy layers and rich ricotta filling flavored with citrus and cinnamon. Perfect for breakfast, dessert, or a special treat, these pastries showcase the art of Italian baking.

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Prep Time 45

Cook Time 30

Rest Time 2

Total Time 3 15

Servings: 10 Pastries

Course: Breakfast, Dessert, Pastries

Cuisine: Italian

Calories: 320

Ingredients Method Notes

Ingredients

4 cups 520g bread flour
1 cup 220ml water
2 tablespoons 30g honey
Pinch of salt
200 g vegetable shortening or lard
2 cups 480ml whole milk
¾ cup 150g granulated sugar
2 teaspoons 10ml pure vanilla extract
½ teaspoon ground cinnamon
1 cup 150g fine semolina
1½ cups 375g whole milk ricotta cheese
1 large egg yolk
¼ cup 50g chopped candied orange peel
Zest of 1 lemon

Method

Combine bread flour, water, honey, and salt to form a firm dough. Divide into four portions, cover, and rest 30 minutes.
Roll each portion into thin sheets. Brush with shortening, stack, roll into a cylinder, wrap, and refrigerate 1–2 hours.
Bring milk and sugar to a boil, whisk in semolina, and cook until thickened. Cool slightly, then fold in ricotta, egg yolk, vanilla, cinnamon, candied orange peel, and lemon zest.
Preheat oven to 375°F (190°C). Slice dough cylinder into ½-inch discs. Press each disc to form a cone, fill with ricotta mixture, and pinch edges to seal.
Place on parchment-lined sheet and bake 25–30 minutes until golden. Cool slightly, then dust with powdered sugar.

Notes

Serve warm for optimal crispiness and flavor. Pair with espresso or cappuccino for an authentic Italian experience. Dust with powdered sugar before serving for added sweetness. Store leftovers in an airtight container to maintain freshness. Reheat in a low oven to restore crispness if needed.