Known as the undisputed queen of Italian pastries, this uniquely scrumptious sweet treat is the most envied crunchy and soft dessert in Naples. This traditional sfogliatelle pastry is made of flour, honey, butter, and icing sugar. Its filling comprises milk, sugar, candied citrus peel, cinnamon, semolina, and ricotta.
How to make Sfogliatella
Its unique name means “layers’ or “leaves” referring to its layers of crunchy tangy leaf-like dough stuffed with ricotta. However, it is most widely known as “lobster tail” because it resembles one. What makes it exceptional is its sweet filling with smooth, buttery dough.
Sfogliatella
Ingredients
Dough:
2 cups all-purpose flour
1 cup semolina flour
1/8 teaspoon kosher salt
1 cup unsalted butter, chilled and cut into small cubes
1/2 cup water
1/4 cup shortening
1 egg, beaten with 1 tablespoon water, for egg wash
Confectioners' sugar (about 1/2 cup)
Filling:
1 cup whole milk
1/4 cup semolina flour
1 cup ricotta cheese
1 egg
1/4 cup granulated sugar
2 tablespoons finely chopped mixed candied orange and lemon bits
Ground cinnamon for dusting
2 nonstick baking sheets
Instructions
Step 1:
Sift together the all-purpose flour, the semolina flour and salt. Use your fingers to work the butter into the dough until it forms pea-like balls. Alternatively, pulse the butter into the mixture until it is blended and relatively smooth. Work the water in with your fingers (or in the mixer). Turn the dough out onto a flat surface and roll it into a ball. Wrap it in plastic wrap and press it down. Refrigerate for at least 1 hour.
Step 2:
Bring the milk to a simmer in a medium saucepan. Whisk in the semolina flour and cook, constantly stirring with a wooden spoon, until the mixture thickens. If it forms lumps as it cooks, whisk until smooth.
Transfer the milk and flour mixture to a bowl to cool slightly. Stir in the ricotta, the egg and sugar. Add the candied orange and lemon bits and sift a dusting of cinnamon over the surface. Stir to blend. Taste for seasoning and refrigerate until ready to use.
Step 3:
The dough should feel very thin. The thinner the better! Brush the entire rectangle with a layer of the shortening. Sprinkle it with an even dusting of confectioners sugar. Gently and evenly roll it up into itself like a jelly sponge roll. Roll carefully, taking care that it rolls up very tightly. Refrigerate for at least 2 hours. Use a sharp knife to cut the roll into 1 to 1 1/2-inch thick pieces. Repeat the same process with the other half of the dough.
Step 4:
Preheat the oven to 375 degrees F.
Step 5:
I concentrate on making the dough round bigger and flatter. When it is about the size of a large clam shell, I start to smooth and push down in the middle so it forms a cavity. I want to finish with a cone with an opening of about 3 inches and the smaller, tapered end about 1-inch. I brush a little shortening on the dough and turn it inside out, cupping the dough cone between the length of my index finger and thumb. I carefully spoon 2 large spoonfuls of the filling into the cone. The cone should be fairly filled and go to the edges of the opening with a thin layer of the filling.
Put the dough on a baking sheet. Brush each with the egg wash.
Step 6:
Add trays to the center of the oven and bake until golden brown, 30 to 35 minutes. Remove from the oven and allow them to rest a few minutes on the baking sheet.
Step 7:
After the Sfogliatella have rested for a few minutes, sprinkle them with another dusting of confectioners' sugar and put each baking sheet squarely under the broiler.
Do not walk away! Stay there and watch as the sugar slowly browns the top. If the layer of sugar was light and you want to make it a little browner, repeat with another dusting of sugar and another minute under the broiler.
Allow them to rest a few minutes, then transfer them to a serving platter, dust with confectioners' sugar and serve.
Notes
The Sfolgliatella can be frozen, at this point, and baked, as needed, at a later date, if desired. In fact, they bake better when baked from their frozen state.