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Italian·Italy · Campania·Desserts
Sfogliatelle
Crispy, layered pastry bursting with sweet ricotta and citrus flavor.
175 min total (prep 90 · cook 25)· Serves 8· Advanced·New
An iconic Italian pastry, sfogliatelle originates from the Campania region, known for its elaborate layers and creamy filling that delight pastry aficionados worldwide.
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Method
- 1Combine flour with water to form dough; chill.
- 2Roll dough very thin, spread with butter, roll into log, chill.
- 3Prepare filling with ricotta, semolina, sugar, and citrus peel.
- 4Slice dough, fill, and shape before baking at 190°C (375°F) until golden.
Chef's tips
- Roll dough as thinly as possible for delicate layers.
- Ensure filling is not too wet to prevent leaking.
The story
An iconic Italian pastry, sfogliatelle originates from the Campania region, known for its elaborate layers and creamy filling that delight pastry aficionados worldwide.
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