Sfogliatella (Traditional Italian Ricotta Pastry)

Flaky Neapolitan pastry filled with sweet ricotta and citrus zest.

Ingredients (Makes 10–12 pastries)

For the Dough

• 500 g all-purpose flour

• 200 ml water

• 80 g honey

• Pinch of salt

• Lard or unsalted butter, softened (for layering)

For the Filling

• 350 g ricotta cheese (well drained)

• 120 g sugar

• 80 g semolina

• 250 ml milk

• Zest of 1 orange

• Zest of 1 lemon

• 1 egg

• 1 tsp cinnamon

• 1 tsp vanilla extract (optional)

For Finishing

• Powdered sugar, for dusting

Preparation

1. Prepare the dough:

   • Mix flour, salt, honey, and water until a firm dough forms.

   • Knead until smooth, wrap tightly, and let rest for 1 hour.

2. Roll and layer:

   • Roll dough very thin into long sheets.

   • Brush generously with lard or butter and roll tightly into a log.

   • Chill for at least 2 hours to set layers.

3. Prepare the filling:

   • Heat milk and slowly whisk in semolina. Cook until thick.

   • Let cool, then mix with ricotta, sugar, egg, citrus zest, cinnamon, and vanilla until smooth.

4. Shape the pastries:

   • Slice dough log into discs.

   • Gently open each disc to form a cone-like shell.

5. Fill:

   • Spoon ricotta filling into each shell without overfilling.

6. Bake:

   • Bake at 190°C (375°F) for 25–30 minutes until golden and crisp.

7. Serve:

   • Cool slightly and dust with powdered sugar before serving.

Serving Suggestions

• Best enjoyed warm, freshly baked.

• Serve with espresso or strong Italian coffee for an authentic Neapolitan experience.

Cooking Tips

• Drain ricotta overnight for a thick, creamy filling.

• Do not overfill to keep layers crisp.

• Sfogliatella is best eaten the same day it’s baked.