Flaky Neapolitan shell-shaped pastries with ricotta filling
Sfogliatelle Napoletane
Prep Time
1 hr 30 min
Cook Time
25 min
Total Time
1 hr 55 min
Servings
12
12 pastries
Difficulty
Advanced
Cost
Moderate
$$
Sfogliatelle Napoletane
Flaky Neapolitan shell-shaped pastries with ricotta filling
★4.7(7)
Iconic Neapolitan pastries with hundreds of paper-thin flaky layers encasing a sweet ricotta and semolina cream filling scented with citrus and cinnamon.
90m
Prep Time
25m
Cook Time
115m
Total Time
12
Servings
Hard
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Sfogliatelle are the crown jewel of Neapolitan pastry—impossibly thin, crispy layers that shatter at the first bite to reveal a warm, creamy citrus-scented filling. Making them is an art form.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Ingredients
- 3 cups all-purpose flour
- 1/2 cup semolina, cooked in 1 cup milk for filling
- 1 cup ricotta cheese, drained
- 1/2 cup sugar, 1 egg yolk, cinnamon
- 1/3 cup lard or butter, softened for layering
- Zest of 1 orange, 1 tsp vanilla extract
Instructions
- 1
Make dough with flour, water, salt, and a little lard. Knead until very smooth and elastic. Rest 2 hours.
- 2
Stretch dough on an oiled surface as thin as possible, brush with softened lard, and roll into a tight log.
- 3
Refrigerate the log 1 hour, then slice into 1/2-inch rounds and shape each into a cone by pressing the layers open.
- 4
Fill each cone with ricotta-semolina cream (ricotta, cooked semolina, sugar, egg yolk, citrus zest, cinnamon).
- 5
Bake at 400°F for 20-25 minutes until deep golden and flaky. Dust with powdered sugar while warm.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Substitutions
LardUnsalted butter, softened
Butter gives a richer flavor but slightly different texture
SemolinaFine cornmeal or cream of wheat
Any fine grain gives the filling its signature texture
Tips & Storage
Pro Tips
The dough must be stretched impossibly thin—you should be able to read through it.
Work quickly once shaped, as the lard firms up and makes the layers difficult to separate.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Best eaten the day they are made. Store at room temperature for up to 1 day.
Reheating
Reheat in a 350°F oven for 5 minutes to re-crisp the layers.
Nutrition Facts
Per serving (45mg) · 12 servings
Calories260
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein7g
Carbohydrates12g
Fat32g
Fiber110mg
Sugar1g
Sodium14g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Are these the same as lobster tails?
- American lobster tail pastries are inspired by sfogliatelle but filled with pastry cream instead.
- Can I use puff pastry as a shortcut?
- It won't give the same layered effect, but it creates an acceptable quick version.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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