Sfogliatelle, also known as “lobster tails” in some parts of the world, are a beloved Italian pastry originating from Naples. These delicious treats boast layers of crispy, flaky dough filled with a sweet ricotta-based filling, often infused with candied citrus peel and semolina. Creating sfogliatelle is a labor of love, but once you master it, the reward is a decadent pastry that will have you coming back for more.
Ingredients
For the dough:
- 3 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup warm water
- 3 tbsp olive oil
- 1 tbsp unsalted butter, softened
- Cornstarch, for dusting
For the filling:
- 2 cups ricotta cheese (preferably whole milk)
- 1/3 cup semolina
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp candied orange peel, finely chopped (optional)
- 1/4 cup orange flower water or a splash of vanilla extract (for flavor)
For finishing:
- Powdered sugar (for dusting)
- 4 tbsp unsalted butter, melted