The key to a perfect sfogliatella is the dough. It’s a delicate process that requires patience, but the result is worth the effort. Start by mixing the flour, salt, and sugar together in a large bowl. Once combined, slowly add the warm water and mix it in gradually until the dough comes together.
Knead the dough on a clean, floured surface for about 10 minutes, or until it becomes smooth and elastic. The dough should feel soft but not sticky. If necessary, add a little more flour to prevent sticking.
Once kneaded, divide the dough into small, equal portions (around 10-12 balls) and cover them with a damp cloth. Let them rest for 30 minutes. This resting period is crucial for softening the dough, making it easier to roll out.
Step 2: Roll and Stretch the Dough
Now comes the fun part—rolling the dough to achieve the delicate layers that make sfogliatelle so special. Start by rolling each dough ball into a small, flat disc. Use a rolling pin to stretch it out as thin as possible without tearing it. It’s important to work carefully during this stage, as the layers are what create the flaky texture.
Once the dough is thin, use your hands to stretch it out even further, especially around the edges. Aim for a sheet of dough that is almost transparent. Don’t worry if it’s not perfect; the more you practice, the better you’ll get at this.
Once each sheet is rolled out, lightly brush it with olive oil. You will stack these thin sheets on top of each other, so be sure to brush them in between with oil to keep them from sticking together.
Step 3: Prepare the Filling
While your dough is resting, it’s time to prepare the filling. Start by cooking the semolina in a small pot with a little water or milk. Stir it constantly over low heat until it thickens to a creamy consistency. Remove from heat and let it cool completely.
Next, in a mixing bowl, combine the cooled semolina with the ricotta, powdered sugar, vanilla extract, and orange flower water. Mix well until everything is fully incorporated. If you’re using candied orange peel, stir it in now. This added flavor is a traditional touch that gives sfogliatelle its signature citrusy sweetness.
Once your filling is ready, set it aside while you work on the dough.
Step 4: Shape the Sfogliatelle
After resting, your dough balls should have softened considerably, making them easier to work with. Begin by gently rolling each dough ball into a larger, thin sheet, about 12 inches in diameter.
Once the dough is rolled out, take the first sheet and fold it in half, creating a double layer. Brush this layer with melted butter and then roll it up tightly into a long log. Repeat this step with all the dough sheets, creating multiple logs.
To form the iconic shell shape of sfogliatelle, take one of the logs and gently press it down to flatten it. Then, using your fingers, carefully shape the log into a cone or shell shape. The idea is to create a space in the center where the filling can be added.
Step 5: Fill the Sfogliatelle
Once your shells are shaped, it’s time to add the filling. Use a spoon to place a generous amount of the ricotta filling into the center of each pastry shell. Be sure not to overfill, as this could cause the dough to burst while baking. Gently press the edges together to seal the pastry and form the classic shell shape.
Step 6: Bake the Sfogliatelle
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking. Place the filled sfogliatelle onto the baking sheet, making sure they are spaced out evenly.
Brush the tops of the pastries with more melted butter to help them achieve a golden, crispy finish. Bake for 25-30 minutes, or until the sfogliatelle are golden brown and crispy.
Step 7: Serve and Enjoy
Once baked, remove the sfogliatelle from the oven and allow them to cool for a few minutes. Dust the top of each pastry with powdered sugar to give it that classic finishing touch.
Sfogliatelle is best enjoyed fresh, but they can be stored in an airtight container for up to two days. If you want to enjoy them later, simply reheat them in a warm oven for a few minutes to regain their crispy texture.
Tips for Success:
- Patience is Key: The dough and filling require time and attention to detail. Don’t rush the process—take your time with each step.
- Keep Layers Thin: The thinner the dough, the flakier your sfogliatelle will be. Stretch it as much as you can without tearing.
- Butter for Crispiness: Be sure to brush each layer of dough with butter. This ensures that the sfogliatelle will be as crispy as possible when baked.
Sfogliatelle are a true labor of love, and while the process may seem daunting at first, the reward is a batch of the most delicious, flaky, and creamy pastries you’ve ever tasted. Whether you’re making them for a special occasion or simply as a weekend baking project, these Italian pastries will bring a taste of Naples straight into your kitchen. Enjoy each bite as the delicate layers melt in your mouth, and the sweet, citrus-infused ricotta filling offers a satisfying burst of flavor.
This exclusive and detailed recipe for Sfogliatelle ensures that every stage is broken down to perfection, making it easy to understand and follow. By the end, you’ll be able to recreate this traditional Italian pastry and share it with your loved ones.