📝 About This Recipe
Hailing from the sun-drenched coast of Naples, the Sfogliatella Riccia is a triumph of pastry engineering, famous for its iconic 'lobster tail' shape and hundreds of paper-thin, shatteringly crisp layers. Inside this architectural marvel lies a lush, aromatic heart of sweetened ricotta, semolina, and candied citrus peel, scented with a whisper of cinnamon and vanilla. It is a sensory journey that balances the dramatic crunch of golden dough with a velvety, cheese-based center that has defined Italian indulgence for centuries.
🥗 Ingredients
The Pasta Frolla (Dough)
- 500 grams Bread Flour (High protein content is essential for elasticity)
- 200 milliliters Water (Room temperature)
- 20 grams Honey (Wildflower or Acacia)
- 10 grams Salt (Fine sea salt)
- 150 grams Lard or Shortening (Softened; used for laminating the layers)
The Semolina Base
- 250 milliliters Water
- 75 grams Semolina Flour (Fine 'rimacinata' style)
- 1 pinch Salt
The Cheese Filling
- 250 grams Ricotta Cheese (Sheep's milk ricotta is traditional; drain well overnight)
- 150 grams Granulated Sugar
- 1 large Egg (At room temperature)
- 50 grams Candied Orange Peel (Finely minced)
- 1/2 teaspoon Cinnamon (Ground)
- 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 the bread flour, water, honey, and salt. Mix on low speed until a very stiff, shaggy dough forms. Do not add more water; the dough should be dry and firm.
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2
Knead the dough by hand on a clean surface for 10 minutes until it becomes smooth and elastic. Wrap in plastic and let it rest at room temperature for at least 1 hour.
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3
Prepare the semolina base: Bring 250ml water and a pinch of salt to a boil. Gradually whisk in the semolina. Cook, stirring constantly, for 2-3 minutes until thick. Remove from heat, spread on a plate to cool completely, then refrigerate.
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4
Roll out the dough using a pasta machine. Start at the widest setting and pass it through repeatedly, gradually narrowing the setting until you have a long, translucent ribbon of dough (approx. 1/16th of an inch thick).
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5
This is the 'Riccia' secret: Lay the long ribbon on a long table. Generously brush the entire surface with softened lard. Begin rolling the dough very tightly into a cigar shape. As you roll, gently stretch the dough outwards to make it even thinner.
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6
Continue rolling the entire length of the ribbon into a tight cylinder (log) about 10-12 inches long. Rub the outside with lard, wrap tightly in plastic, and refrigerate for at least 24 hours. This sets the layers.
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7
Make the filling: In a bowl, cream the drained ricotta with sugar. Mix in the chilled semolina base, egg, minced candied orange, cinnamon, and vanilla until perfectly smooth.
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8
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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9
Remove the dough log from the fridge. Slice it into rounds about 1/2 inch thick (like coins). You should see the concentric circles of the layers.
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10
To shape: Take a disc and, using your thumbs, gently push the center out while rotating the disc to create a cone or 'hat' shape. The layers should slide over each other like a telescope.
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11
Place a generous tablespoon of the ricotta filling inside the cone. Gently press the edges together to close, but do not seal them completely; the 'clam' should look slightly open.
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12
Place the pastries on the baking sheet. Bake for 20-25 minutes, or until the ridges are deeply golden brown and the pastry is incredibly crisp.
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13
Remove from the oven and let cool for 10 minutes. Dust heavily with powdered sugar while still warm and serve immediately.
💡 Chef's Tips
Use high-protein bread flour (12-13% protein) to ensure the dough can be stretched paper-thin without tearing. Lard is traditional and provides the best 'snap,' but high-quality vegetable shortening can be used for a vegetarian version. Ensure your ricotta is very dry; if it's watery, the filling will steam the pastry from the inside and ruin the crunch. Don't rush the 24-hour chilling time for the dough log; this is crucial for the clean separation of the 'riccia' layers. When shaping the cones, work with cold dough and keep your hands slightly greased with lard to prevent sticking.
🍽️ Serving Suggestions
Serve warm with a shot of strong Neapolitan Espresso to cut through the sweetness. Pair with a glass of chilled Limoncello for a bright, citrusy finish. Accompany with fresh berries or a dollop of apricot preserves on the side. Enjoy as a 'colazione' (breakfast) treat just like they do on the streets of Naples. Pairs beautifully with a sweet dessert wine like Vin Santo or Passito di Pantelleria.