Italian

Sfogliatella

Name: Sfogliatella
Total time: 75 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 lb store-bought puff pastry (or thin phyllo dough); 1 cup whole-milk ricotta, drained; 1/3 cup semolina flour; 1 cup water; 1/2 cup granulated sugar (divided); 1 large egg yolk; 1/4 cup candied orange peel, finely diced; 1/2 tsp ground cinnamon and powdered sugar for dusting

Naples' iconic shell-shaped pastry with crisp, flaky layers wrapped around a sweet ricotta-semolina filling.

75 minutes

Serves 8

Dessert

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
Make the filling first by bringing the water and 1/4 cup sugar to a simmer, then whisking in the semolina in a steady stream and stirring constantly for 4 to 5 minutes until it thickens into a stiff porridge, then spread it out to cool.

2
Beat the cooled semolina together with the ricotta, remaining 1/4 cup sugar, egg yolk, candied orange peel, and cinnamon until smooth, then chill the filling for 20 minutes.
3
Roll the puff pastry as thin as possible into a long sheet, then roll it tightly into a compact log and chill for 15 minutes to firm up.
4
Slice the log into 1/2-inch rounds, then press each round outward from the center with your thumbs to form a hollow cone, opening up the layers into a shell shape.
5
Spoon the chilled filling into each cone, pinch the wide end closed, and arrange on a parchment-lined baking sheet.
6
Bake at 400°F for 20 to 25 minutes until deeply golden and crisp with visible flaky layers, then cool slightly and dust generously with powdered sugar before serving.

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