Sfogliatelle is a masterpiece of Italian pastry-making—a dramatic, flaky shell with hundreds of paper-thin layers, filled with a sweet, creamy ricotta and semolina custard. Known as “lobster tail” pastry for its shape, it’s a labor of love but absolutely worth the effort.
Instructions
Make the Dough
In a bowl, mix flour and salt. Add water and honey, mix until dough forms. Knead for 10 minutes until smooth. Wrap and rest for 1 hour.
Roll and Stretch
On a floured surface, roll dough as thin as possible (almost paper-thin). Brush with melted lard or butter. Roll the dough into a tight log. Refrigerate for at least 2 hours.
Make the Filling
In a bowl, mix ricotta, sugar, semolina, egg, cinnamon, and candied orange peel until smooth.
Shape the Pastries
Slice the log into ½-inch rounds. Press each round into a thin disc, then shape into a cone. Fill with ricotta mixture and pinch the edges to seal.
Bake
Preheat oven to 375°F (190°C). Place pastries on a parchment-lined baking sheet. Bake for 20 to 25 minutes until golden and crisp.
Serve
Cool slightly, then dust generously with powdered sugar.
Pro-Tips for Picture-Perfect Sfogliatelle
- Roll Dough Extremely Thin: The thinner the dough, the more layers.
- Use Lard for Authenticity: Lard creates the most tender, flaky layers.
- Chill the Log: Chilling makes slicing easier.
- Serve Warm: Best enjoyed fresh from the oven.
These Sfogliatelle are a labor of love—crispy, creamy, and spectacular.
