📝 About This Recipe
Hailing from the sun-drenched coast of Campania, the Sfogliatella Riccia is a masterpiece of Italian pastry engineering, famous for its hundreds of paper-thin, buttery layers that shatter upon the first bite. Inside this crunchy, clam-shaped shell lies a decadent heart of citrus-scented semolina and creamy ricotta, accented by the warm notes of cinnamon and candied orange. It is a labor of love that represents the pinnacle of Neapolitan 'Dolci' craftsmanship, offering a sensory experience that is both intensely textural and deeply aromatic.
🥗 Ingredients
The Pasta Frolla (Dough)
- 500 grams Bread Flour (High protein content is essential for elasticity)
- 200 ml Water (Room temperature)
- 20 grams Honey (Acacia or wildflower)
- 10 grams Salt (Fine sea salt)
- 150 grams Lard (Strutto) (Softened; essential for the authentic crunch)
The Semolina Filling
- 500 ml Water
- 150 grams Semolina Flour (Fine 'Semolino')
- 1 pinch Salt
- 250 grams Ricotta Cheese (Sheep's milk ricotta is traditional, well-drained)
- 150 grams Granulated Sugar
- 1 large Egg (At room temperature)
- 75 grams Candied Orange Peel (Finely minced)
- 1/2 teaspoon Cinnamon (Ground)
- 1 teaspoon Vanilla Extract (Or the seeds of one pod)
Finishing
- 2-3 tablespoons Powdered Sugar (For dusting)
👨🍳 Instructions
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1
Prepare the dough by mixing the flour, salt, honey, and water. Knead for at least 10-15 minutes until the dough is very firm and smooth. Wrap in plastic and let rest for 1 hour.
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2
While the dough rests, make the semolina base. Bring 500ml water and a pinch of salt to a boil. Gradually whisk in the semolina and cook for 3-5 minutes until thickened. Remove from heat and let cool completely.
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3
Once the semolina is cold, beat the ricotta with sugar, egg, cinnamon, vanilla, and candied orange peel. Fold in the cooled semolina until the filling is smooth and uniform. Refrigerate until needed.
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4
Roll the dough out slightly, then pass it through a pasta machine starting at the widest setting. Continue rolling it through thinner settings until you have a very long, paper-thin ribbon (about 10-12 feet long).
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5
Lay the long ribbon of dough on a very long work surface. Generously brush the entire surface with softened lard.
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6
Carefully roll the dough ribbon onto a wooden rolling pin or dowel, then begin rolling it off the dowel into a very tight, compact cylinder (salamino), stretching the edges outward as you roll to ensure the layers are thin.
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7
Wrap the tight cylinder in plastic wrap and refrigerate for at least 24 hours. This 'sets' the lard and makes the dough manageable.
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8
Preheat your oven to 400°F (200°C). Remove the dough cylinder and slice it into 1-inch thick rounds using a very sharp knife.
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9
To shape, take a round and use your thumbs to push the center outward while rotating, creating a cone or 'monk's hood' shape. The layers should slide over each other without separating.
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10
Place a generous tablespoon of the ricotta filling into the center of the cone. Gently press the edges together to close, but do not seal tightly; the filling needs room to expand.
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11
Place the pastries on a baking sheet lined with parchment paper. Bake for 20-25 minutes until the ridges are golden brown and crisp.
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12
Remove from the oven and let cool for 10 minutes. Dust heavily with powdered sugar before serving warm.
💡 Chef's Tips
Do not substitute butter for lard if you want the traditional 'shatter' texture; lard has a higher melting point and creates crisper layers. Ensure your semolina is completely cold before mixing with ricotta to prevent the cheese from graining. Resting the dough cylinder for 24 hours is mandatory; if you cut it too early, the layers will smear together and won't open in the oven. When shaping the cones, grease your thumbs with a bit of lard to help the layers slide smoothly. If the dough feels too tough to roll, let it sit for 10 minutes to relax the gluten.
🍽️ Serving Suggestions
Serve warm alongside a thick, dark Neapolitan espresso. Pair with a glass of chilled Limoncello to cut through the richness of the pastry. Enjoy as a classic Italian breakfast ('colazione') with a cappuccino. Arrange on a silver platter for a stunning Sunday brunch centerpiece. Serve with a side of fresh berries or a dollop of apricot preserves.