These Italian sfogliatelle are classic Neapolitan pastries known for their crisp, flaky layers and rich, creamy ricotta filling. Delicate on the outside and softly sweet on the inside, they are a true bakery-style treat you can recreate at home for breakfast, dessert, or special occasions.
Why You’ll Love This Recipe
Sfogliatelle are one of the most iconic Italian pastries, and this recipe delivers their signature texture and flavor. The thinly layered dough bakes into golden, crunchy shells, while the filling combines ricotta, semolina, sugar, and candied citrus for a perfectly balanced sweetness. Although they take some time and patience, the results are incredibly rewarding and impressive, making them ideal for holidays, gatherings, or when you want to challenge yourself with a traditional Italian dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough
all-purpose flour – 2 1/2 cups
granulated sugar – 1 tablespoon
salt – 1/4 teaspoon
water – 3/4 cup
unsalted butter, melted – 1/2 cup
For the filling
water – 1 cup
semolina flour – 1/2 cup
whole-milk ricotta cheese – 1 cup
granulated sugar – 1/2 cup
vanilla extract – 1 teaspoon
candied citrus peel (orange or lemon) – 1/4 cup
For finishing
powdered sugar – as needed for dusting
Directions
In a large bowl, mix the flour, sugar, and salt. Gradually add the water and mix until a dough forms. Knead the dough on a clean surface for about 10 minutes, until smooth and elastic. Shape into a ball, wrap tightly, and refrigerate for at least 2 hours.
To prepare the filling, bring the water to a boil in a small saucepan. Slowly whisk in the semolina flour and cook over low heat, stirring constantly, for 3 to 4 minutes until thick. Transfer to a bowl and allow it to cool completely.
In another bowl, combine the ricotta cheese, sugar, vanilla extract, and candied citrus peel. Add the cooled semolina mixture and mix until smooth. Set aside.
Divide the chilled dough into two portions. Roll each portion into a very thin rectangle, almost translucent. Brush generously with melted butter, then roll tightly from the short end to form a log. Wrap each log in plastic wrap and refrigerate for at least 2 hours.
Slice the chilled logs into 1/2-inch rounds. Using your fingers, gently stretch each piece into a cone shape, creating space for the filling. Spoon or pipe about 1 tablespoon of filling into each cone and gently seal the edges.
Preheat the oven to 375°F (190°C). Arrange the filled sfogliatelle on a parchment-lined baking sheet. Bake for 20 to 25 minutes, or until golden brown and crisp. Let cool slightly, then dust with powdered sugar before serving.
Servings and timing
Servings: 12 to 15 sfogliatelle
Prep time: 1 hour
Chilling time: 4 hours
Cooking time: 25 minutes
Total time: approximately 5 hours 25 minutes
Variations
You can add a pinch of ground cinnamon to the filling for a warm, spiced flavor. Finely chopped dark chocolate can be mixed into the ricotta for a richer filling. For a citrus-forward version, add grated orange or lemon zest along with the candied peel.
Storage/Reheating
Sfogliatelle are best enjoyed fresh on the day they are baked. Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a 350°F (175°C) oven for 5 to 7 minutes to restore crispness. Avoid microwaving, as it softens the pastry layers.
FAQs
What are sfogliatelle?
Sfogliatelle are traditional Italian pastries from Naples made with layered dough and a sweet ricotta-based filling.
Are sfogliatelle difficult to make?
They are considered intermediate-level pastries and require patience, but careful steps make them achievable at home.
Can I use butter instead of traditional fat?
Yes, butter works well and gives a rich flavor, though the texture may be slightly different.
Why does the dough need chilling?
Chilling relaxes the gluten and helps the layered dough hold its shape during shaping and baking.
How thin should the dough be rolled?
The dough should be rolled as thin as possible, nearly translucent, to create crisp layers.
Can I prepare the filling in advance?
Yes, the filling can be prepared up to one day ahead and stored in the refrigerator.
Can sfogliatelle be frozen?
They can be frozen before baking. Bake directly from frozen, adding a few extra minutes to the baking time.
What should I serve with sfogliatelle?
They pair well with coffee or tea and are perfect for breakfast or dessert.
Why are they called lobster tails?
Their ridged, layered shape resembles a lobster tail, which is a common nickname.
How do I keep the filling from leaking?
Avoid overfilling and make sure the edges are gently sealed before baking.
Conclusion
Sfogliatelle are a true celebration of Italian pastry-making, combining crisp, flaky layers with a creamy, aromatic filling. While they take time and care, the final result is a stunning dessert that feels straight out of a Neapolitan bakery. With patience and attention to detail, you can enjoy these iconic pastries fresh from your own oven.
Italian sfogliatelle are traditional Neapolitan pastries featuring crisp, flaky layered dough filled with a creamy sweet ricotta and semolina filling, flavored with candied citrus. A beautiful and rewarding pastry best enjoyed fresh from the oven.
Ingredients
2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon salt
3/4 cup water
1/2 cup unsalted butter, melted
1 cup water (for filling)
1/2 cup semolina flour
1 cup whole-milk ricotta cheese
1/2 cup granulated sugar (for filling)
1 teaspoon vanilla extract
1/4 cup candied citrus peel (orange or lemon)
Powdered sugar, for dusting
Instructions
In a large bowl, mix flour, sugar, and salt. Add water gradually and knead for 10 minutes until smooth. Wrap and chill for at least 2 hours.
For the filling, boil 1 cup water, slowly whisk in semolina and cook for 3–4 minutes until thick. Let cool completely.
In a bowl, mix ricotta, sugar, vanilla, and candied citrus peel. Stir in cooled semolina until smooth. Chill until ready to use.
Divide chilled dough into two. Roll each portion into a very thin rectangle. Brush with melted butter, then roll tightly from the short end to form a log. Wrap and chill for at least 2 hours.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Slice logs into 1/2-inch rounds. Stretch each into a cone shape with your fingers. Fill with about 1 tablespoon of ricotta filling and gently seal the edges.
Place on baking sheet and bake for 20–25 minutes, until golden and crisp.
Cool slightly and dust with powdered sugar before serving.
Notes
Chill time is crucial for shaping the dough and keeping flaky layers.
Don’t overfill the pastries to avoid leaking during baking.
Use a pasta roller to help roll the dough extremely thin if available.
