Classic Italian Sfogliatella Riccia

 

Classic Italian Sfogliatella Riccia

Ingredients

250 g semolina flour

250 ml water

50 g unsalted butter (melted)

1 pinch salt

150 g ricotta cheese

80 g fine sugar

1 egg yolk

1 tsp vanilla extract

1 orange zest (from 1 orange)

50 g candied orange peel (optional)

As needed extra butter for brushing

As needed icing sugar for dusting

Instructions

1 Make the dough: Mix semolina flour, water, melted butter, and salt until a smooth dough forms. Knead 5–7 minutes. Wrap and rest 30 minutes.

2 Prepare the filling: Combine ricotta, sugar, egg yolk, vanilla, orange zest, and candied peel. Mix until creamy. Chill until needed.

3 Roll the dough thin: Using a rolling pin, roll the dough into a long, very thin sheet. Brush the entire surface with melted butter.

4 Create the dough log: Roll the sheet tightly into a long log (like a jelly roll). Wrap and chill 1 hour to firm up.

5 Cut and shape: Slice the log into 1.5–2 cm pieces. Hold each slice and gently press the center to form a cone shape.

6 Fill: Spoon a small amount of ricotta filling inside each cone. Pinch the top closed.

7 Bake: Place on a tray, brush lightly with butter, and bake at 190°C (375°F) for 25–30 minutes until crisp and golden.

8 Finish: Cool slightly and dust with icing sugar before serving.

Tips to Make Sfogliatella Easier

1. The dough must be VERY thin

Sfogliatella’s signature crunch comes from ultrathin layers. If rolling by hand feels tough, let the dough rest longer — gluten relaxes, making it easier.

2. Butter is your friend

Brush generously between layers. This is what creates the “shell” effect when baking.

3. Don’t overfill

A teaspoon of filling is enough. Too much will burst the pastry open.

4. Chill the dough log well

Cold dough slices cleanly and keeps its shape when forming the cones.

5. Use dry ricotta

If your ricotta is wet, drain it in a sieve for 30 minutes. A dry filling prevents soggy centers.

6. Practice the cone shape

The shaping is the only tricky part. Press gently with thumbs and rotate — you’ll get the hang of it quickly.

7. Bake until deeply golden

Sfogliatella should be crisp, not pale. A deep golden color means the layers have separated properly.