Description
Sfogliatelle Santa Rosa are crisp and flaky Italian pastries filled with creamy ricotta and silky pastry cream, then topped with cherries and powdered sugar for a classic bakery-style dessert.
Ingredients
- 1 package puff pastry sheets (about 500 g), thawed
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 2 cups whole milk ricotta cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1/4 teaspoon ground cinnamon
- 1 cup whole milk
- 3 egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 12 maraschino cherries
- Powdered sugar for dusting
Instructions
- Prepare the pastry cream by heating the milk in a saucepan over medium heat until warm but not boiling.
- In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Slowly pour in the warm milk while whisking continuously.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat, stir in vanilla extract, and let cool completely.
- In a large bowl, combine ricotta cheese, powdered sugar, vanilla extract, orange zest, and cinnamon until creamy.
- Fold the cooled pastry cream into the ricotta mixture until fully combined. Refrigerate while preparing the pastry.
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
- Roll out the puff pastry slightly thinner. Brush with melted butter and sprinkle lightly with granulated sugar.
- Cut the pastry into rectangles or oval shapes.
- Place a spoonful of filling onto one side of each pastry piece. Fold gently into a shell shape and lightly press the edges to seal.
- Arrange pastries on the prepared tray and brush the tops lightly with additional melted butter.
- Bake for 18 to 22 minutes until deeply golden and crisp.
- Allow the pastries to cool slightly, then top each one with a maraschino cherry and dust generously with powdered sugar before serving.
Notes
- Drain ricotta cheese if it contains excess moisture to prevent a runny filling.
- Amarena cherries can be used instead of maraschino cherries for a more traditional bakery-style finish.
- Reheat pastries in the oven to restore crispness before serving leftovers.
- Puff pastry provides a simpler alternative to traditional laminated sfogliatelle dough.
- Serve slightly warm with espresso or cappuccino for the best experience.
- Prep Time: 35 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pastry
- Calories: 340
- Sugar: 18g
- Sodium: 190mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 95mg
