I adore these pastries for their incredible crunch, achieved by stacking dozens of paper‑thin dough layers into a shell-shaped cone. Inside, the sweet ricotta-semolin filling is scented with orange and cinnamon—light, fragrant, and utterly satisfying. Each bite is a delicious contrast between flaky pastry and creamy center.

Sfogliatelle Ricce

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dough (per about 15 pastries)

500 g bread flour (high‑protein)
190 g water
1 tsp salt
1 Tbsp honey
150 g lard or ~170 g unsalted butter for lamination

Ricotta‑Semolina Filling

450 g full‑fat ricotta cheese
2 cups water (for cooking semolina)
¾ cup semolina flour (coarse grind preferred)
½ cup granulated sugar
1 large egg yolk (or whole egg in simplified versions)
¼ tsp cinnamon
1 Tbsp vanilla extract
1 Tbsp orange blossom water (optional)
~¼ cup finely chopped candied orange peel (or citron)
Pinch of salt; optional 60 g butter for richness

Prepare dough: Mix flour, salt, honey, and water to form a very dry, crumbly dough. Let rest for ~30 min covered. Knead on board until smooth and elastic. Divide into pieces and pass repeatedly through a pasta machine on wide setting, folding each pass until smooth. Wrap and chill for ~2 hrs
Make filling: Bring water, sugar, and semolina to simmer; cook until thick. Remove from heat, stir in ricotta, egg yolk (or egg), cinnamon, candied peel, vanilla, and orange blossom; cool and chill in fridge
Laminate dough: Roll each dough piece thin (via pasta machine), stretch gently wide, brush with melted lard/butter, and tightly roll into a cylinder. Wrap and chill again for 2 hrs or overnight
Assemble pastries: Preheat oven to 200 °C (400 °F). Slice chilled cylinder into ~½‑inch rounds. Flatten each disc from center outward, shape into a conical shell with thumbs, and pipe filling inside. Place on parchment-lined baking sheet
Bake & finish: Bake for 20–30 min until golden and crispy, occasionally brushing with butter mixture. Dust with powdered sugar and serve warm

Servings and timing

Yields ~15–20 pastries.
Prep includes ~3 hours of hands-on over multiple stages, plus resting/chilling (total ~6 hrs), and ~25–30 min baking

Variations

Mini sfogliatelle: scale down dough and filling to make bite-sized versions
Shortcrust version (frolla): skip layered dough; use shortcrust pastry and same filling for easier baking.
Lobster‑tail/Aragostine: choux-style filling or whipped cream + ricotta inside, shaped similarly—popular in the U.S.

storage/reheating

Best served fresh and warm. Stored sfogliatelle lose their crispness quickly; eat same day.
They can be refrigerated briefly and reheated in a 175 °C (350 °F) oven for ~5 minutes to crisp back up

FAQs

Do I need a pasta machine?

Yes—it makes rolling the dough to paper-thin consistency feasible. You can do it by hand, but it’s extremely laborious and less uniform

Why is the dough so dry initially?

The dough is intentionally crumbly. After resting and kneading, it becomes elastic and easier to roll out into super-thin sheets

Can I make the dough ahead of time?

Definitely. You can prepare and refrigerate dough logs and filling separately up to 1–2 days ahead, then slice, form, and bake when ready.

What if I don’t have candied orange peel?

You can omit it or substitute with lemon peel, citron, or even a tiny amount of chocolate chips—but orange is traditional for flavor authenticity

How thin should the dough be rolled?

Aim for about 1 mm thickness or until you can almost see through it. It’s crucial to that signature layered crunch

Conclusion

I find these Sfogliatelle Ricce to be a true passion project—with crisp, multi-layered shells that crackle with every bite and a fragrant, citrusy ricotta-semolina filling that’s elegantly sweet. They’re challenging but deeply rewarding—and perfect with an espresso or cappuccino. Let me know if you’d like help simplifying steps, making smaller batches, or adapting them for dietary needs!

Sfogliatelle Ricce

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Author: Chef Sara
Total Time: ≈ 6 hrs 25 min
Yield: about 16 pastries

Print Recipe

Description

A stunning Neapolitan pastry with a crackly, multi‑layered shell and a rich ricotta‑semolina filling scented with citrus and cinnamon—an authentic Italian dessert well worth the effort.

Instructions

Make the filling: Bring milk and sugar to a simmer, then whisk in semolina. Cook 2 minutes until thickened. Remove from heat, stir in ricotta until creamy. Once cooled slightly, beat in egg yolks, vanilla, cinnamon, orange peel, and lemon zest. Cover and chill.

Make the dough: Combine flour and salt; stir in water and honey to form a very dry dough. Knead briefly until cohesive. Wrap and let rest at room temp for ~30 min, then refrigerate for at least 2 hr (or overnight).

Laminate the dough: In a stand mixer or by hand, beat butter and lard until soft. Divide chilled dough into strips, roll through pasta machine starting at widest setting, folding and turning between passes until very smooth and thin. For each strip: stretch, brush liberally with fat, and roll tightly into a cylinder. Stack strips overlapping as needed. Wrap and chill again for at least 2 hr.

Form pastries: Preheat oven to 200 °C (400 °F). Slice chilled log into ~½ inch thick discs. Flatten each into a cone shape using your thumbs, forming a shell. Fill with the chilled semolina‑ricotta mixture, leaving top slightly open.

Bake: Place filled shells on a parchment‑lined baking sheet. Bake 20–25 minutes until deep golden and shell edges crisp and flaked. Dust with powdered sugar and serve warm.

Prep Time: 1 hr 30 min
Chill Time:: 4–6 hrs
Cook Time: 25 minutes
Category: Breakfast