Sfogliatella

Name: Sfogliatella
Yield: 4 servings
Cuisine: Italian
Ingredients: Dough: 500g strong flour, 200ml water, 1 tbsp honey, salt; 150g lard or butter, softened; Filling: 250ml milk and 80g semolina; 250g ricotta; 100g sugar and 1 egg; Candied orange peel and cinnamon

Sfogliatella/sfohl-yah-TEL-lah/

Also known as: Sfogliatelle, Sfogliatella Riccia, Lobster Tail Pastry

About this dish

A shell-shaped Neapolitan pastry of crisp, paper-thin layers filled with semolina, ricotta and candied orange.

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Ingredients

🌾Dough: 500g strong flour, 200ml water, 1 tbsp honey, salt

🧈150g lard or butter, softened

🥛Filling: 250ml milk and 80g semolina

🧀250g ricotta

🍬100g sugar and 1 egg

🍊Candied orange peel and cinnamon

Method

Serves 4

Knead a stiff dough and rest it, then roll and stretch it into a very long, paper-thin sheet.

Brush with lard and roll up tightly into a log; chill overnight.

Cook the semolina in the milk until thick, cool, then beat in the ricotta, sugar, egg, peel and cinnamon.

Slice the log into discs, push the centres out into cones, fill and close.

Bake at 200°C (400°F) for 20–25 minutes until crisp and golden, then dust with icing sugar.

✓ What Makes it Authentic

Sfogliatella riccia (crisp) and frolla (shortcrust) are Naples' signature pastries, first made in a convent on the Amalfi coast.

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