Recipe Details
Sfogliatelle
Naples' most iconic pastry — crispy, shell-shaped layers of paper-thin dough filled with a ricotta and semolina cream scented with orange and cinnamon. A labor of love and a masterpiece.
Prep Time
5 hours
Category
Dessert
Ingredients
13
Steps
8
Recipe and Instructions
500 gsemolina flour
180 mlwater
1 tspfine salt
150 glard or shortening, softened
250 mlwhole milk (for filling)
150 gfine semolina (for filling)
300 gfresh ricotta, well drained
200 gcaster sugar
2egg yolks
1orange, zested
1 tspground cinnamon
1/2 cupcandied citron or mixed peel, finely chopped
for dustingpowdered sugar
More Italian Recipes