Sfogliatelle Recipe
buttery flaky dough + sweet ricotta + powdered sugar
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Ingredients
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Dough
Filling
Topping
Method
Dough Preparation
- 1
Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined.
- 2
Incorporate Butter
Cut the unsalted butter into small pieces and add it to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- 3
Add Wet Ingredients
Stir in the cold water and vanilla extract gradually until the dough comes together. You may need to adjust the amount of water slightly.
- 4
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 1 hour or until firm.
Filling Preparation
- 5
Mix the Filling
In a medium bowl, combine the ricotta cheese, powdered sugar, vanilla extract, candied orange peel, and egg. Mix until smooth and well blended.
- 6
Chill the Filling
Cover the filling with plastic wrap and refrigerate until you are ready to fill the pastries.
Assembly and Baking
- 7
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 8
Roll Out the Dough
On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut the dough into circles, approximately 4-5 inches in diameter.
- 9
Fill the Pastries
Place a tablespoon of the ricotta filling in the center of each dough circle. Fold the dough over to create a half-moon shape and pinch the edges to seal.
- 10
Bake the Pastries
Place the filled pastries on a lined baking sheet and bake in the preheated oven for 25-30 minutes, or until golden brown.
- 11
Cool and Dust
Allow the sfogliatelle to cool slightly, then dust with powdered sugar before serving.