Sfogliatelle is a traditional Italian pastry from Naples, renowned for its crisp, flaky layers and sweet ricotta filling. The name “sfogliatella” means “thin leaf” or “layered” in Italian, which describes the pastry’s characteristic multiple layers of dough. The pastry is often shaped like a shell or a clamshell, and the filling typically includes ricotta cheese, candied fruit, and spices. Sfogliatelle is a popular treat in Italian pastry shops and is often enjoyed with coffee or as a sweet ending to a meal.

How to Make Sfogliatelle

Ingredients:

For the Dough:

• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup unsalted butter, chilled and cut into small pieces
• 1/2 cup cold water (adjust as needed)

For the Filling:

• 1 cup ricotta cheese
• 1/2 cup granulated sugar
• 1/4 cup candied orange peel, finely chopped
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 cup semolina flour
• 1 egg, beaten (for egg wash)

Instructions:

1. Prepare the Dough:

   • In a large bowl, combine the flour and salt. Add the chilled butter and mix using a pastry blender or your fingers until the mixture resembles coarse crumbs.
   • Gradually add cold water, one tablespoon at a time, mixing until the dough starts to come together. You may need slightly more or less water.
   • Knead the dough briefly on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 1 hour.

2. Prepare the Filling:

   • In a medium bowl, mix together the ricotta cheese, granulated sugar, candied orange peel, vanilla extract, ground cinnamon, and semolina flour until well combined. Set aside.

3. Roll Out the Dough:

   • On a floured surface, roll out the dough as thinly as possible, aiming for a rectangle shape. If the dough is sticky, lightly flour the surface and rolling pin.

4. Assemble the Sfogliatelle:

   • Brush the dough with a thin layer of melted butter. Roll the dough tightly into a log, then slice the log into 1-inch wide pieces.
   • Flatten each piece into a thin, round shape. Place a spoonful of the ricotta filling in the center of each round. Fold the edges of the dough around the filling to form a pocket, pinching the edges to seal.

5. Bake the Sfogliatelle:

   • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
   • Place the filled dough pockets on the baking sheet, brush the tops with beaten egg for a golden finish.
   • Bake for 20-25 minutes, or until the pastries are golden brown and crispy.

6. Serve:

   • Allow the sfogliatelle to cool slightly before serving. They are best enjoyed fresh and warm.

Nutritional Information (per serving, based on 12 servings)

• Calories: ~300-350 kcal
• Proteins: ~5 grams
• Carbohydrates: ~35-40 grams
• Fiber: ~1-2 grams

These values are approximate and can vary depending on the specific ingredients and portion sizes used. Sfogliatelle is a rich and indulgent pastry, so it’s typically enjoyed in moderation.