Sfogliatelle Recipe

• Prep Time: 2 hours
• Cook Time: 25 minutes
• Total Time: 2 hours 25 minutes
• Servings: 12 pieces
• Skill Level: Intermediate

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup water, plus more as needed
• 1/2 cup unsalted butter, melted and cooled
• 1 cup whole milk ricotta cheese, well-drained
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup semolina flour
• 1 teaspoon orange zest
• Powdered sugar for dusting

1. In a large mixing bowl, combine the all-purpose flour and salt. Gradually add water while stirring until a dough forms. Knead for about 10 minutes until the dough is smooth and elastic. Cover with plastic wrap and let it rest for 1 hour.
2. Divide the dough into four equal parts. On a floured surface, roll out each part into a thin rectangle. Brush the melted butter over each piece generously.
3. Layer the dough rectangles on top of each other, brushing with more butter between each layer. Roll the stacked layers tightly into a log and wrap with plastic wrap. Chill in the refrigerator for 1 hour.
4. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
5. In a mixing bowl, combine the ricotta cheese, sugar, egg, vanilla extract, semolina flour, and orange zest. Mix until smooth and well-blended.
6. Slice the dough log into 12 equal pieces. Using your fingers, gently press each piece into a thin, round sheet, creating a small pocket.
7. Spoon a generous amount of the ricotta filling into the center of each dough sheet. Carefully press the edges to seal and shape into a shell-like form.
8. Place the filled pastries on the prepared baking sheet. Bake for 20-25 minutes until golden brown and crisp.
9. Allow the pastries to cool slightly before dusting with powdered sugar. Serve warm and enjoy the delicate layers and creamy filling.

• Ensure the butter is well-cooled before using it to brush the dough layers to avoid melting the dough prematurely.
• For a citrusy twist, add lemon zest instead of orange zest.
• If the dough is too sticky, lightly flour your hands and the rolling surface.

Store the baked sfogliatelle in an airtight container at room temperature for up to 3 days. To re-crisp, warm them in a preheated oven at 350°F (175°C) for 5-7 minutes.

Sfogliatelle are best enjoyed with a cup of espresso or a glass of chilled Moscato. For a complete Italian-themed treat, pair these pastries with a fresh Caprese salad or a platter of mixed antipasto.