Sfogliatelle

Indulge in the ultimate Italian pastry experience with sfogliatelle, the iconic shell-shaped dessert from Naples that's as stunning as it is delicious. These golden, flaky pastries are made with ultra-thin layers of dough that's brushed with butter, rolled, and shaped into delicate seashells, then filled with a luscious ricotta cream infused with the sweet tang of candied orange peel, a hint of vanilla, and a touch of warming cinnamon. Baked to perfection, sfogliatelle boast a stunning contrast of crisp, buttery layers and a creamy, aromatic filling. Perfect for special occasions or an elevated treat with your espresso, these pastries are finished with a dusting of powdered sugar, adding the perfect touch of sweetness to this timeless Italian dessert. Master the art of sfogliatelle at home and transport your taste buds straight to an authentic Neapolitan bakery!

Nutriscore Rating: 58/100

Prep Time:180 mins

Cook Time:25 mins

Total Time:205 mins

Servings: 12

Ingredients

• 500 grams All-purpose flour
• 150 grams Fine semolina flour
• 5 grams Salt
• 250 ml Water
• 150 grams Unsalted butter (softened)
• 75 grams Lard (or additional butter)
• 250 grams Ricotta cheese
• 100 grams Granulated sugar
• 150 grams Cooked semolina (see instructions)
• 2 Eggs
• 50 grams Candied orange peel (finely chopped)
• 5 ml Vanilla extract
• 1 teaspoon Ground cinnamon
• 30 grams Powdered sugar (for dusting)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt.

Step 2

Gradually add water while mixing, until a smooth, slightly firm dough forms.

Step 3

Knead the dough for about 10 minutes, then wrap it in plastic wrap and let it rest for 1 hour at room temperature.

Step 4

While the dough rests, prepare the filling. In a medium saucepan, cook 150 grams of semolina in about 300 ml water, stirring constantly, until it thickens into a firm paste. Let cool.

Step 5

In a mixing bowl, blend the ricotta cheese, sugar, cooked semolina, eggs, candied orange peel, vanilla extract, and cinnamon until smooth. Chill the mixture until ready to use.

Step 6

After the dough has rested, roll it out using a pasta machine or rolling pin to achieve a very thin sheet (about 1 mm thick).

Step 7

Brush the sheet of dough with the softened butter and lard mixture, then carefully roll it into a tight log. Cut the log into 12 equal pieces.

Step 8

Working with one piece at a time, press your thumbs into the center of the cut side to shape it into a cone or shell shape.

Step 9

Fill each shell with about 2 tablespoons of the chilled ricotta filling, then pinch the open ends to seal the pastry.

Step 10

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

Step 11

Arrange the filled pastries on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

Step 12

Remove the pastries from the oven and let cool slightly before dusting with powdered sugar. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1821.2g)

Amount per serving	% Daily Value*
Calories	5494.7

Total Fat 240.4g	0%
Saturated Fat 127.6g	0%
Polyunsaturated Fat 0g
Cholesterol 923.9mg	0%
Sodium 2406.2mg	0%
Total Carbohydrate 717.0g	0%
Dietary Fiber 23.0g	0%
Total Sugars 173.6g
Protein 118.7g	0%

Vitamin D 155.9IU	0%
Calcium 1281.4mg	0%
Iron 29.2mg	0%
Potassium 1339.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.3%

Protein: 8.6%

Carbs: 52.1%