Description
Sfogliatelle Ricce is a traditional Neapolitan pastry featuring a crisp, multi-layered shell filled with a luscious ricotta and semolina cream blended with aromatic citrus and cinnamon. This authentic Italian dessert, though time-intensive, delivers a rich balance of textures and flavors that are truly worth the effort, making it perfect for special occasions or indulgent treats.
Ingredients
Scale
For the Dough:
- 500 g bread flour (high-protein)
- 190 g water
- 1 Tbsp honey
- 1¼ tsp salt
For Laminating:
- 60 g unsalted butter
- 150 g lard or shortening
For the Filling:
- 1 cup (240 ml) whole milk
- ¾ cup (150 g) granulated sugar
- â…” cup semolina flour or fine cream of wheat
- 1½ cups (375 g) whole-milk ricotta, drained
- 2 large egg yolks
- 2 tsp vanilla extract (or seeds from 1 vanilla pod)
- ½ tsp ground cinnamon (or cinnamon oil)
- ¼ cup finely chopped candied orange peel
- Zest of 1 lemon
Instructions
- Make the filling: In a saucepan, bring the whole milk and granulated sugar to a simmer. Gradually whisk in the semolina flour and cook for about 2 minutes until the mixture thickens. Remove from heat and stir in the drained ricotta until smooth and creamy. Allow to cool slightly before beating in the egg yolks, vanilla extract, ground cinnamon, finely chopped candied orange peel, and lemon zest. Cover and refrigerate until chilled.
- Make the dough: In a large mixing bowl, combine bread flour and salt. Stir in water and honey to form a very dry dough. Knead briefly just until the dough is cohesive. Wrap the dough in plastic wrap and let it rest at room temperature for approximately 30 minutes, then refrigerate for at least 2 hours or overnight.
- Laminate the dough: Beat the unsalted butter and lard together until soft. Divide the chilled dough into strips and roll each strip through a pasta machine, starting at the widest setting and folding and turning between passes until the dough is very smooth and thin. Stretch each strip, brush generously with the butter and lard mixture, then roll tightly into a cylinder. Stack multiple strips overlapping as necessary to create a layered effect. Wrap the log and chill again for at least 2 hours.
- Form pastries: Preheat the oven to 200°C (400°F). Using a sharp knife, slice the chilled laminated dough log into approximately ½ inch thick discs. Flatten each disc into a cone shape with your thumbs, carefully forming a hollow shell. Fill each shell generously with the chilled ricotta-semolina filling, leaving the top slightly open to expose the creamy interior.
- Bake: Place the filled shells on a parchment-lined baking sheet. Bake in the preheated oven for 20 to 25 minutes until the shells are deep golden brown and the edges are crisp and flaky. Remove from the oven, dust with powdered sugar, and serve warm for the best flavor and texture experience.
Notes
- Drain the ricotta thoroughly to avoid a watery filling.
- Laminating the dough properly is key for the signature flaky layers.
- The dough resting and chilling times are essential for texture development and ease of handling.
- Use high-protein bread flour for optimal dough elasticity and structure.
- Allow pastries to cool slightly before dusting with powdered sugar to prevent melting.
- This recipe requires patience but results in a stunning and authentic Neapolitan dessert.
