Authentic Italian Sfogliatelle Recipe

Sfogliatelle, often described as Italy’s most intricate and elegant pastry, is a true labor of love—born from centuries-old Neapolitan tradition. With its signature ridged shell and flaky layers, this pastry captures both visual beauty and textural delight.

Each bite reveals a surprise: crisp golden crust giving way to a warm, citrus-scented ricotta filling infused with vanilla, cinnamon, and candied orange peel.

More than just a dessert, sfogliatelle is a celebration of craftsmanship, patience, and the timeless soul of Southern Italian baking.

Why People Will Love This Authentic Italian Sfogliatelle Recipe:

A Celebration of Craftsmanship: Sfogliatelle is not just a pastry—it’s a work of edible art. The intricate, hand-rolled layers and delicate shaping showcase a level of care and tradition that’s rare in modern baking.

Unique Texture Experience: The contrast between the shatteringly crisp exterior and the creamy, fragrant ricotta filling creates an unforgettable mouthfeel that engages every sense.

Deep Cultural Roots: This recipe connects you to the heart of Naples, Italy. It’s a heritage dessert that tells a story of generations of Italian bakers refining their technique to perfection.

Rich, Aromatic Filling: The creamy ricotta is enhanced with warm vanilla, cinnamon, and bright candied orange peel—offering a deeply comforting, nostalgic flavor profile that feels both luxurious and familiar.

Visually Stunning: With its golden, shell-like ridges and dusting of powdered sugar, sfogliatelle makes a striking impression at the table—perfect for entertaining or gifting.

Rewarding to Make: Though labor-intensive, the process of making sfogliatelle is meditative and satisfying. Each step builds toward a final result that is as beautiful to behold as it is to taste.

Rare and Impressive: Unlike common pastries, sfogliatelle is difficult to find outside of Italian bakeries—making this homemade version a rare and impressive treat that will surprise and delight anyone lucky enough to taste it.

Key Ingredients of This Authentic Italian Sfogliatelle Recipe

Flour & Water Dough: A simple yet demanding base—this unleavened dough relies entirely on technique. When stretched, brushed, and rolled with care, it transforms into impossibly thin, crisp, golden layers that define sfogliatelle’s iconic shell-like texture.

Honey: A subtle addition that softens the dough and adds a delicate floral sweetness, echoing the natural tones found in traditional Mediterranean pastries.

Ricotta Cheese: The heart of the filling—creamy, slightly tangy, and rich—ricotta lends body and silkiness while balancing the dessert’s crisp exterior with a smooth interior.

Semolina Flour: This sturdy, coarse grain thickens the milk mixture, giving the filling its signature firmness while maintaining a satisfying bite—neither runny nor overly dense.

Candied Orange Peel: More than just an aromatic accent, this ingredient adds sweet, citrusy bursts that cut through the richness and evoke the flavors of Southern Italy.

Vanilla & Cinnamon: A warm, fragrant duo that deepens the filling’s complexity, adding cozy, dessert-like layers of flavor without overwhelming the subtle dairy and citrus notes.

Butter or Lard: Brushed between each paper-thin sheet of dough, this fat is essential for flakiness. As it bakes, it creates the air pockets and crisp ridges that make sfogliatelle so unique and irresistible.

Expert Tips for Making Authentic Italian Sfogliatelle

Master the Dough Texture: The dough should be firm but pliable—too dry and it will crack, too wet and it won’t stretch properly. Add water gradually while kneading, and let it rest well to relax the gluten for optimal elasticity.

Patience is Essential in Rolling: The signature flakiness of sfogliatelle depends on ultra-thin dough sheets, almost translucent. Use a pasta roller and resist the urge to rush. Gradually decrease the thickness setting to avoid tearing.

Use Cold Butter or Lard for Laminating: For the best separation between layers, make sure your butter or lard is soft enough to spread but not melted. If it’s too warm, it will absorb rather than create layers. Chill between steps if needed.

Tight Rolling Creates the Signature Shape: Roll the laminated dough into a tight, compact log—this is crucial. Loose rolling will result in pastries that open up or lose their classic shell form during baking.

Shape with Care and Greased Hands: Forming the cone shape takes practice. Use lightly greased fingers and gently press the center outward without tearing the outer edges. This is the moment the pastry begins to reveal its character.

Cool the Filling Completely Before Assembling: Warm filling can soften the dough and cause it to collapse or leak during baking. Chill the filling so it holds its shape and supports the pastry structure.

Don’t Overstuff: It’s tempting to be generous, but too much filling can burst through the layers. A modest spoonful allows the dough to expand and bake evenly, keeping the iconic shape intact.

Watch the Bake, Not Just the Time: Ovens vary. Look for a deep golden color and crisp texture as your cues, rather than just relying on the timer. Rotate the tray for even browning if needed.

Serve Warm, Not Hot: Let the pastries cool for a few minutes before dusting with sugar. This brief rest firms up the shell while keeping the interior luscious and warm—the ideal moment for serving.

Authentic Italian Sfogliatelle Recipe

Ingredients

THE DOUGH

500 gr (4 cups) flour

1 pinch (1 pinch) salt

175 ml (3/4 cups) water more if needed

25 gr (3.5 tbsp) honey

THE FILLING

450 ml (1.9 cups) whole milk

100 gr (0.5 cups) white sugar

1 pinch (1 pinch) salt

150 gr (1 cup) semolina flour

500 gr (2 cups) ricotta

1 (1) egg large

1/2 teaspoon (1/2 teaspoon) vanilla extract

1 pinch (1 pinch) cinnamon

50 gr (2/3 cup) candied orange peel finely chopped

FOR BRUSHING/TOPPING

150 gr (10 tbsp) unsalted butter or lard

Confectioner’s sugar

Instructions

Step 1: Make the Dough

In a large mixing bowl, combine flour and a pinch of salt.

Add honey and gradually pour in the water while mixing, until a firm dough forms.

Add a little extra water if needed.

Step 2: Knead and Rest

Transfer the dough onto a clean surface and knead until it becomes smooth and elastic.

Wrap the dough in plastic wrap and refrigerate for 30 minutes to relax the gluten.

Step 3: Roll the Dough

Divide the chilled dough into 4 equal parts.

Working with one piece at a time, roll it through a pasta machine on the widest setting.

Fold in half and roll again.

Continue this process, reducing the thickness setting each time, until the dough is about 1 mm thick.

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Step 4: Laminate the Layers

Lay out the thin dough sheet and brush it lightly with softened butter or lard.

Repeat this with the remaining dough, layering each one as you go.

Roll the first sheet tightly into a log, then continue wrapping it with the next layers, forming a large, tight cylinder.

Wrap in plastic and chill for 1–2 hours until firm.

Step 5: Prepare the Filling

In a saucepan, bring the milk, sugar, and salt to a boil.

Gradually whisk in the semolina flour, stirring constantly until thick and smooth.

Let it cool slightly, then transfer to a bowl.

Add ricotta, egg, vanilla, cinnamon, and candied orange peel.

Mix well until creamy and homogeneous.

Refrigerate until needed.

Step 6: Shape the Pastries

Preheat your oven to 375°F (190°C).

Slice the chilled pastry roll into 1 cm rounds.

Lightly grease your fingers and gently press the center of each piece to form a cone or clam-shell shape.

Step 7: Fill and Bake

Spoon the chilled filling into the hollow of each pastry, then gently pinch the edges closed to seal.

Place on a lined baking tray.

Repeat with the rest.

Bake for about 30 minutes or until golden and crisp.

Dust with confectioner’s sugar while still warm and serve immediately.

Important Notes When Making Authentic Italian Sfogliatelle

This Pastry Is Technique-Driven: Sfogliatelle is less about complex ingredients and more about mastering the art of dough manipulation. The layering, shaping, and filling require precision and patience—every motion contributes to the final flakiness.

Layering Is the Soul of the Pastry: The signature crisp, shell-like ridges come from meticulous lamination. If your layers are too thick or uneven, the pastry won’t puff or crisp properly. Brushing butter or lard thoroughly and evenly between sheets is essential.

Chilling Is Non-Negotiable: The dough must rest and chill at multiple stages—after kneading, after rolling, and after shaping. Each cold rest is critical for building structure, managing elasticity, and ensuring the pastry holds its shape in the oven.

Balance Moisture with Structure: The filling should be thick but not dry. If it’s too loose, it will leak or flatten the pastry during baking. Cool the semolina mixture completely before adding ricotta and other ingredients to prevent curdling or separation.

Control Your Environment: A warm kitchen will soften the fat too quickly and cause the dough layers to blur instead of staying distinct. Aim to work in a cool space, or chill the dough frequently if needed between steps.

Uniform Sizing Is Key: When slicing the pastry roll, consistency matters. Uneven pieces will bake at different rates—some may burn while others remain undercooked. Use a sharp knife and aim for 1 cm slices for optimal results.

Minimal Handling Preserves Shape: Once filled, avoid overhandling the pastries. Press just enough to seal without flattening the layers. Let the dough’s structure and chilled firmness do the work.

Dusting Should Wait Until Just Before Serving: Powdered sugar melts quickly on hot pastries. Wait 2–3 minutes after baking to dust, ensuring a clean, snowy finish that doesn’t dissolve into the shell’s surface.

Expect Imperfection—Then Perfection: Your first batch may not be bakery-beautiful. Sfogliatelle takes practice, but once you grasp the rhythm and respect the craft, the result is a pastry that truly feels earned—and unforgettable.

Nutrition Information:

Frequently Asked Questions:

Can I use regular salt instead of sea salt for the dough?

Yes, regular salt can be used as a substitute for sea salt in the dough without significantly affecting the texture or flavor of the sfogliatelle.

Is it essential to use a pasta machine for rolling the dough?

While a pasta machine facilitates the process by ensuring uniform thickness, the dough can still be rolled manually with a rolling pin.

It may require more effort and precision, but it is feasible.

Can I refrigerate the dough overnight instead of for 30 minutes?

Yes, refrigerating the dough overnight can help develop the flavors and texture further.

Ensure it is tightly wrapped in plastic wrap to prevent drying out.

What if I don’t have candied orange peel for the filling?

Candied orange peel adds a distinctive flavor, but it can be omitted or substituted with other citrus zest or dried fruit such as raisins.

Adjust the quantity to taste.

Can I use vegetable shortening instead of butter or lard for brushing/topping?

Yes, vegetable shortening can be used as a substitute for butter or lard.

It provides a similar fat content and helps achieve a crispy, golden exterior when baked.

How far in advance can I prepare the filling?

The filling can be prepared a day in advance and stored in the refrigerator until ready to use.

Ensure it is well-covered to prevent it from drying out.

Is it necessary to preheat the oven before baking the sfogliatelle?

Yes, preheating the oven ensures that the pastries bake evenly and consistently.

It allows for proper rise and browning of the dough during baking.

Can I freeze unbaked sfogliatelle for later use?

Yes, unbaked sfogliatelle can be frozen on a baking sheet until firm, then transferred to a freezer bag or container for long-term storage.

Bake them directly from frozen, adding a few extra minutes to the baking time.

How should I store leftover sfogliatelle?

Leftover sfogliatelle can be stored in an airtight container at room temperature for up to 2 days.

Reheat them briefly in the oven to restore crispiness before serving.

What if I prefer a sweeter filling?

If you prefer a sweeter filling, you can increase the amount of sugar in the filling mixture according to your taste preferences.

Adjust the sweetness to balance with the other flavors in the recipe.