Authentic Italian Sfogliatella Riccia (Crispy Laminated Shell Pastry with Sweet Semolina Ricotta Filling)

Italian, Pastries

Authentic Italian Sfogliatella Riccia (Crispy Laminated Shell Pastry with Sweet Semolina Ricotta Filling)

The pinnacle of Neapolitan pastry art: hundreds of razor-thin, crispy laminated ridges fanned into a lobster-tail shell, holding a fragrant heart of cooked semolina, sheep ricotta, candied citrus peel, and cinnamon.

Prep Time
60 Mins
Cook Time
30 Mins
Servings
8 Servings
Skill Level
Advanced

History & Origins

17th Century Convent of Santa Rosa Heritage

Sfogliatella was created in the 17th century by cloistered nuns at the Monastero di Santa Rosa on the Amalfi Coast. In 1818, Neapolitan pastry chef Pasquale Pintauro acquired the recipe, refining the pastry dough into the ‘riccia’ (curly) style with hundreds of paper-thin larded layers.

Ingredients

Laminated Sfogliatella Dough

  • •3.5 cups (500g) High-gluten Italian Manitoba flour (W 350)
  • •3/4 cup (180ml) Cold water & 1 tbsp acacia honey
  • •1 tsp Fine sea salt
  • •3/4 cup (150g) Pure rendered pork lard (strutto), softened at room temperature

Finishing, Garnishes & Chef’s Additions

  • •1.5 cups (350g) Whole milk ricotta (drained 24 hours), sieved until velvety
  • •1/2 cup (100g) Coarse semolina, cooked in 1.5 cups milk with a pinch of salt
  • •1/2 cup (100g) Granulated sugar & 1 large egg yolk
  • •1/3 cup Finely diced candied orange peel & 1/2 tsp ground cinnamon
  • •Dusting Powdered confectioner’s sugar, generously sifted over hot sfogliatelle

Step-by-Step Instructions

Preparation & Method

1
Step 1: Knead Ultra-Stiff Manitoba Dough

Mix flour, water, honey, and salt until a very stiff, dry dough forms. Knead forcefully for 15 minutes until smooth and elastic. Wrap in plastic and rest for 1 hour at room temperature to relax the gluten network.

2
Step 2: Roll Paper-Thin & Lard Roll

Pass dough repeatedly through a pasta roller to setting #1 (tissue-paper thin). Brush liberally with softened strutto (lard). Roll tightly into a compact, firm cylinder log (approx. 2.5 inches thick). Coat outside in lard, wrap tightly, and chill for at least 4 hours until rock solid.

3
Step 3: Slice Discs & Shape Cones

Whisk cooked cooled semolina with sieved ricotta, sugar, egg yolk, candied orange, and cinnamon. Slice chilled dough log into 1/2-inch thick discs. With greased thumbs, gently press from center outwards to slide the ridges into a hollow cone shape.

4
Step 4: Pipe Filling & High-Heat Bake

Pipe a generous dollop of semolina-ricotta cream into each cone; pinch edges lightly. Bake at 400°F (200°C) for 20 minutes, then lower to 350°F (175°C) for 10 minutes until deep golden and crackling crisp. Sift confectioner’s sugar over top and serve warm.

Beverage Pairing

Neapolitan Espresso / Limoncello di Sorrento

A short, syrupy shot of dark-roast Neapolitan espresso cuts cleanly through the rich larded pastry crust, while icy Limoncello echoes the sweet candied citrus filling.

Culinary Science Insight

Steam-Driven Lamination & Lard Crystal Polymorphism

Unlike butter which contains 16% water, pure rendered lard (strutto) is 100% lipid with large beta-prime crystalline structures that lubricate gluten sheets without hydrating them. In the 400°F oven, water bound inside the high-protein flour vaporizes explosively into steam, forcing the microscopic laminated dough ridges apart into hundreds of separate shattering shards.