Sfogliatella napoletana — the iconic Italian dessert with thin pastry layers and a ricotta filling

Sfogliatella is the most famous dessert of Naples: a shell of thin, crispy pastry layers, filled with a soft cream of ricotta, semolina, cinnamon and candied orange peel. Its name comes from the Italian word “sfoglia” (pastry layer), and the traditional preparation requires patience — but the result is a dessert that melts in the mouth.

INGREDIENTS (for about 12 pieces)

For the pastry:

• 500 g wheat flour
• 200 ml lukewarm water
• 1 teaspoon salt
• 150 g melted butter (for brushing the layers)
• 1 tablespoon honey (optional)

For the filling:

• 400 g cow’s ricotta, well drained
• 150 g sugar
• 100 g semolina
• 250 ml milk
• 1 egg + 1 egg yolk
• 50 g candied orange peel, finely chopped
• 1 teaspoon cinnamon
• grated zest of 1 lemon
• powdered sugar for dusting

PREPARATION STEPS:

1. Mix the flour with the salt, add the lukewarm water and the honey, and knead for about 10 minutes until it becomes a smooth, elastic dough. Wrap it in plastic wrap and let it rest for 30 minutes.
2. Roll out the dough as thinly as possible into a long strip and brush the whole surface with melted butter.
3. Roll the strip up into a tight roll, wrap it in plastic and chill it in the refrigerator for at least 2 hours.
4. Meanwhile prepare the filling: bring the milk to a boil and add the semolina, stirring constantly for 2–3 minutes until it thickens; let it cool.
5. Mix the ricotta with the sugar, the egg and the yolk, the cinnamon, the lemon zest and the candied orange; add the cooled semolina cream and mix well.
6. Cut the dough roll into discs 1–1.5 cm thick. Gently press the centre of each disc with your fingers, turning it into a cup shape and opening up the pastry layers.
7. Fill the cup with 1–2 spoonfuls of filling, close the edges by pressing them well and form the characteristic shell.
8. Bake in a preheated oven at 200°C for 20–25 minutes, until golden.
9. Let them cool slightly, dust with powdered sugar and serve warm.

Preparation time: about 1 hour (plus 2 hours chilling) | Baking time: 20–25 minutes | Servings: about 12 pieces