Flaky Italian Sfogliatelle With Sweet Ricotta Filling

Sfogliatelle are the shell-shaped pastries with a hundred crisp leaves around a ricotta filling. I bake them hot so the outside shatters the way it should, not chews.

With a little patience and the right technique, you can recreate this traditional bakery favorite at home. The combination of flaky dough and creamy ricotta makes for a delicious dessert that will impress your family and friends.

Authentic Italian Sfogliatelle Recipe

These sfogliatelle are made with a delicate dough that is rolled into thin layers, creating a crispy outer shell. The sweet ricotta filling is flavored with orange zest and powdered sugar, making each bite a delightful experience. This recipe yields about 12 sfogliatelle pastries.

Ingredients

2 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
1/2 teaspoon salt
1/4 cup sugar
1/2 cup water
1/2 teaspoon vanilla extract
1/2 teaspoon orange zest
1 cup ricotta cheese, drained
1/2 cup powdered sugar
1 egg, beaten for egg wash
Extra powdered sugar for dusting

Instructions

Make the Dough: In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add cold water and vanilla extract until a dough forms. Wrap in plastic wrap and chill for 1-2 hours.
Prepare the Filling: In a bowl, mix the ricotta cheese, powdered sugar, and orange zest until smooth. Set aside.
Roll Out the Dough: Divide the chilled dough into quarters. Roll each quarter into a thin rectangle on a floured surface. Brush melted butter on the dough layers.

Layer the Dough: Roll the rectangle tightly into a log, then shape it into a snail. Allow the dough to rest for 15 minutes.
Shape the Sfogliatelle: Gently flatten each snail and open it to create a pocket. Fill with the ricotta mixture and pinch closed.
Bake: Preheat the oven to 350°F (175°C). Place the sfogliatelle on a baking sheet lined with parchment paper and brush with the beaten egg. Bake for 25-30 minutes or until golden brown.