📝 About This Recipe
Hailing from the sun-drenched coast of Naples, the Sfogliatella Riccia is a triumph of culinary architecture, featuring hundreds of paper-thin layers that shatter with a satisfying crunch. Inside this 'lobster tail' shell lies a decadent, velvety filling of semolina, ricotta, and candied citrus, perfumed with the intoxicating scent of cinnamon and vanilla. Mastering this pastry is a rite of passage for any serious baker, offering a sensory experience that is both rustically traditional and elegantly refined.
🥗 Ingredients
For 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 preferred)
- 10 grams Fine Sea Salt
- 150 grams Lard or Vegetable Shortening (Softened; used for laminating the layers)
For the Semolina Filling
- 500 ml Water
- 150 grams Fine Semolina Flour (Not coarse semolina)
- 250 grams Ricotta Cheese (Sheep's milk ricotta is traditional; drain overnight)
- 150 grams Granulated Sugar
- 1 large Egg
- 100 grams Candied Orange Peel (Finely minced)
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Orange Blossom Water (Optional but highly recommended)
For Finishing
- 1/4 cup Powdered Sugar (For dusting)
👨🍳 Instructions
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1
Prepare the dough by mixing the flour, water, honey, and salt. Knead for 10-15 minutes until the dough is very firm and smooth; it should not be sticky. Wrap in plastic and let rest for 1 hour.
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2
While the dough rests, prepare the semolina base. Bring 500ml of water to a boil with a pinch of salt. Slowly whisk in the semolina and cook over medium heat for 3-5 minutes until thick. Spread on a plate to cool completely.
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3
Once the semolina is cold, beat it in a mixer with the ricotta, sugar, egg, candied peel, vanilla, cinnamon, and orange blossom water until smooth. Chill until ready to use.
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4
Roll the rested dough out using a pasta machine. Start at the widest setting and gradually go to the thinnest possible setting (usually #7 or #9). You want a long, translucent ribbon of dough.
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5
Lay the long ribbon on a large work surface. Generously brush the entire surface with softened lard. This is the secret to the 'riccia' (curly) layers.
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6
Begin rolling the dough ribbon very tightly into a cylinder (like a cigar). As you roll, pull the dough gently to stretch it even thinner. If the ribbon ends, overlap the next piece and continue rolling until you have a thick log (salamino).
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7
Coat the outside of the log with more lard, wrap tightly in plastic, and refrigerate for at least 12 hours or overnight. This sets the layers.
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8
Preheat your oven to 400°F (200°C). Remove the log from the fridge and slice into rounds about 1 inch (2.5cm) thick.
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9
To shape, take a slice and use your thumbs to push the center out while rotating the dough, creating a cone or 'monk's hood' shape. The layers should slide over each other like a collapsible cup.
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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 them tightly; the shape should resemble a clam shell.
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11
Place the pastries on a parchment-lined baking sheet. Bake for 20-25 minutes, or until the pastries are a deep golden brown and the layers have fanned out and become crisp.
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12
Let cool for 5-10 minutes on a wire rack. Dust heavily with powdered sugar while still warm and serve immediately.
💡 Chef's Tips
Use lard rather than butter for the layers if possible; lard has a higher melting point and provides the signature crunch. Ensure your ricotta is very dry; if it is watery, the filling will steam and make the pastry soggy. When rolling the dough log, keep it as tight as possible to avoid air pockets between the layers. Don't be afraid of the long kneading time; the gluten development is what allows the dough to be stretched paper-thin without tearing. If the dough feels too tough to stretch, let it rest for another 15 minutes to relax the gluten.
🍽️ Serving Suggestions
Serve warm with a shot of strong Neapolitan espresso. Pair with a glass of chilled Limoncello to cut through the richness of the pastry. Accompany with a side of fresh berries for a bright, acidic contrast. Enjoy as a decadent breakfast treat alongside a creamy cappuccino. A glass of sweet Vin Santo or Passito dessert wine makes for an elegant evening pairing.