Sfogliatelle

Sfogliatelle are the crown jewels of Neapolitan pastry — shell-shaped pastries of hundreds of paper-thin, crackling layers wrapped around a fragrant ricotta filling scented with orange and cinnamon. The name means ‘small, thin leaves,’ and the layered, clamshell form is one of the most striking pastries in the world. They are the pride of Naples’ pastry shops, where the best versions sell out before noon.

Why this recipe works: The classic dough is a laminated pastry rolled into a long sheet, brushed with softened lard or butter, and rolled up like a jelly roll, then sliced into thin rounds. Each round is pressed into a cone, filled with ricotta and semolina cream, and baked until the layers puff and crisp into the signature shell. The filling — ricotta, semolina, sugar, candied orange, and cinnamon — is the classic Neapolitan ‘riccia’ filling.

Key ingredients

• Flour, lard or butter, and salt: the laminated dough.
• Ricotta: drained well.
• Semolina: cooked into the filling for body.
• Sugar, candied orange peel, and cinnamon: the perfume.
• Powdered sugar: the finish.

Tips for the perfect sfogliatelle

Roll the dough as thin as possible, brush with softened fat, and roll it tightly into a log; chill thoroughly before slicing — thin, even slices make the most beautiful shells. Press each slice into a cone shape, fill generously, and seal the edges. Bake at 375°F until deeply golden and crisp, 25 to 30 minutes. Dust with powdered sugar and serve warm — the contrast of hot, shattering layers and cool ricotta filling is the experience.

Variations and storage

Fill with a custard or chocolate cream for a modern twist. Sfogliatelle are best the day they are made; they keep 1 day at room temperature and reheat well in a 350°F oven for 5 minutes to restore the crisp.

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