📝 About This Recipe
While the 'Riccia' is famous for its flaky layers, the Sfogliatella Frolla is its soulful, comforting cousin, featuring a tender, citrus-scented shortcrust pastry. Originating from the historic pastry shops of Naples, this dolci hides a decadent heart of creamy semolina, fresh ricotta, and candied orange peel. It is a masterpiece of textures—crumbly on the outside and velvety on the inside—perfectly capturing the warmth of Southern Italian hospitality.
🥗 Ingredients
Pasta Frolla (Shortcrust Pastry)
- 500 grams All-purpose flour (sifted)
- 200 grams Unsalted butter (cold and cubed)
- 200 grams Granulated sugar
- 3 large Egg yolks (at room temperature)
- 1 tablespoon Honey (for color and moisture)
- 1 piece Lemon zest (finely grated)
- 1 pinch Salt
The Semolina Base
- 500 ml Water
- 150 grams Fine semolina
- 1/2 teaspoon Salt
The Ricotta Filling
- 250 grams Sheep's milk ricotta (drained overnight for a firm texture)
- 150 grams Granulated sugar
- 1 large Egg
- 100 grams Candied orange peel (finely diced)
- 1/2 teaspoon Cinnamon (ground)
- 1 teaspoon Vanilla bean paste
- 1 teaspoon Orange blossom water (essential for authentic aroma)
Finishing Touches
- 1 Egg yolk (beaten with a splash of milk for egg wash)
- 2 tablespoons Powdered sugar (for dusting)
👨🍳 Instructions
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1
Prepare the Pasta Frolla: In a large bowl or on a clean work surface, combine the flour and cold cubed butter. Rub the butter into the flour with your fingertips until the mixture resembles coarse sand.
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2
Add the sugar, lemon zest, honey, salt, and 3 egg yolks. Knead quickly until a smooth ball forms. Do not overwork, or the pastry will become tough. Wrap in plastic and refrigerate for at least 1 hour.
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3
Cook the Semolina: In a saucepan, bring the water and salt to a boil. Gradually whisk in the semolina in a thin stream to avoid lumps. Cook over medium heat, stirring constantly for 3-5 minutes until very thick. Spread on a plate to cool completely.
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4
Prepare the Ricotta Filling: In a stand mixer or large bowl, whisk the drained ricotta with the sugar until creamy and smooth.
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5
Once the semolina is cold, pass it through a sieve or use a hand blender to remove any lumps, then fold it into the ricotta mixture.
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6
Add the whole egg, candied orange peel, cinnamon, vanilla, and orange blossom water. Mix until fully incorporated. Transfer the filling to a piping bag (optional) and chill for 30 minutes.
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7
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
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8
Assemble the Sfogliatelle: Roll out the chilled Pasta Frolla on a floured surface to a thickness of about 4-5mm. Use a circular pastry cutter (approx. 10cm diameter) to cut out 12-14 discs.
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9
Place a generous tablespoon of the ricotta filling in the center of each disc.
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10
Fold the pastry over the filling to create a semi-circle (mezzaluna shape). Gently press the edges to seal, but do not crimp them too hard; the traditional shape is a plump, slightly rounded dome.
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11
Place the pastries on the baking sheet. Brush the tops evenly with the egg wash for a golden finish.
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12
Bake for 25-30 minutes, or until the pastry is a rich golden brown. Remove from the oven and let them cool on a wire rack.
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13
Dust generously with powdered sugar just before serving. They are best enjoyed slightly warm.
💡 Chef's Tips
Always drain your ricotta overnight in a cheesecloth to prevent a soggy filling. Ensure the semolina is completely cold before mixing with the ricotta to maintain the right consistency. Do not skip the orange blossom water; it provides the signature Neapolitan floral aroma. If the dough gets too warm while working, pop it back in the fridge for 10 minutes to keep the butter firm. You can store the unbaked assembled pastries in the freezer and bake them directly from frozen (add 5-8 minutes to bake time).
🍽️ Serving Suggestions
Serve warm with a shot of strong Neapolitan espresso. Pair with a glass of chilled Limoncello for a refreshing citrus contrast. Enjoy as a 'colazione' (breakfast) treat alongside a creamy cappuccino. Display on a white ceramic platter dusted with extra cinnamon and powdered sugar. Accompany with a side of fresh berries to cut through the richness of the ricotta.