📝 About This Recipe
Hailing from the sun-drenched coast of Naples, the Sfogliatella Riccia is a marvel of pastry engineering, famous for its 'lobster tail' shape and hundreds of paper-thin, shatteringly crisp layers. Inside lies a soul of creamy semolina and ricotta, scented with cinnamon and brightened by candied orange peel. This recipe captures the authentic, labor-intensive technique that transforms humble dough and lard into a golden, architectural masterpiece.
🥗 Ingredients
The Laminated Dough (Pasta Frolla)
- 500 grams High-protein bread flour (Italian Tipo 0 or flour with at least 13% protein)
- 200 ml Water (room temperature)
- 10 grams Fine sea salt
- 1 tablespoon Honey (helps with browning)
- 150 grams Lard (Strutto) (softened; essential for authentic texture)
The Semolina-Ricotta Filling
- 375 ml Water
- 125 grams Fine semolina flour (not coarse)
- 250 grams Whole milk ricotta (drained overnight in cheesecloth)
- 150 grams Granulated sugar
- 1 piece Large egg (at room temperature)
- 75 grams Candied orange peel (very finely minced)
- 1/2 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract (pure extract)
- 2 tablespoons Powdered sugar (for dusting)
👨🍳 Instructions
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1
In a stand mixer with a dough hook, combine flour, water, salt, and honey. Mix on low speed for 10-12 minutes until the dough is very stiff and dry; it should not be soft like bread dough.
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2
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 2 hours to allow the gluten to relax.
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3
While dough rests, make the semolina base: Bring 375ml water and a pinch of salt to a boil. Slowly whisk in the semolina and cook, stirring constantly, for 3-5 minutes until very thick. Spread on a plate to cool completely.
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4
Prepare the filling by mixing the cooled semolina with the drained ricotta, egg, sugar, candied orange, cinnamon, and vanilla. Beat until smooth and chill until needed.
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5
Roll the rested dough through a pasta machine, starting at the widest setting and gradually going to the thinnest possible setting until you have a long, translucent ribbon.
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6
Lay the ribbon on a long work surface. Brush a generous, even layer of softened lard across the entire surface of the dough ribbon.
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7
Begin rolling the dough ribbon very tightly into a cigar shape. As you roll, gently stretch the dough outwards with your hands to make it even thinner before it hits the roll.
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8
Continue rolling and stretching until you have a tight cylinder (salamino) about 2.5 inches in diameter. Rub the outside with lard, wrap in plastic, and refrigerate for 24 hours.
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9
Preheat your oven to 400°F (200°C). Remove the dough roll and slice into 1-inch thick discs using a very sharp knife.
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10
To shape, take a disc and use your thumbs to push the center outwards while rotating, creating a cone shape (like a collapsible drinking cup). The layers should slide over each other without separating.
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11
Place a generous tablespoon of the chilled filling into the center of the cone. Gently press the edges together to close, but do not seal them tightly; the 'fins' should remain visible.
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12
Place pastries on a parchment-lined baking sheet and bake for 20-25 minutes, or until the layers are beautifully fanned out and deeply golden brown.
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13
Allow to cool for 10 minutes on a wire rack. Dust heavily with powdered sugar while still warm and serve immediately.
💡 Chef's Tips
Use lard (strutto) rather than butter for the most authentic, crispy texture; butter contains water which can make the layers soggy. Don't be afraid of the dough's dryness initially; it needs to be stiff to withstand the thin rolling process. Draining the ricotta is non-negotiable; any excess moisture will cause the pastry to burst in the oven. When shaping the cones, work quickly so the lard doesn't melt from the heat of your hands. If you don't have a pasta machine, use a very long rolling pin and a lot of patience to get the dough paper-thin.
🍽️ Serving Suggestions
Serve warm with a shot of strong Neapolitan espresso. Pair with a glass of chilled Limoncello for a bright, citrusy contrast. Enjoy as a classic Italian breakfast alongside a frothy cappuccino. Serve as a show-stopping dessert with a dollop of extra sweetened ricotta on the side.