Sfogliatelle is one of the crown jewels of Neapolitan pastry—crisp, shatteringly flaky on the outside with a creamy, citrus-scented ricotta filling inside. This is the traditional sfogliatella riccia recipe (the famous shell-shaped one).

Fair warning: it’s a labor of love… but so worth it.

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🇮🇹 Sfogliatelle Riccia (Authentic Neapolitan Recipe)

Ingredients (Makes ~12 pastries)

Dough

• 500 g (4 cups) all-purpose flour

• 200 ml (¾ cup + 2 tbsp) water

• 10 g (2 tsp) salt

• Lard or unsalted butter, melted (about 150 g / ⅔ cup, for laminating)

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Filling

• 250 g (1 cup) ricotta cheese, well-drained

• 150 g (¾ cup) semolina flour

• 500 ml (2 cups) whole milk

• 150 g (¾ cup) sugar

• 1 large egg

• Zest of 1 orange

• Zest of 1 lemon

• ½ tsp cinnamon

• 1 tsp vanilla extract

• 2 tbsp candied orange peel, finely chopped (traditional but optional)

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Instructions

1. Make the Semolina Cream

1. Bring milk to a gentle boil.

2. Slowly whisk in semolina, stirring constantly until thick.

3. Remove from heat and cool completely.

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2. Prepare the Filling

1. Mix ricotta and sugar until smooth.

2. Add egg, citrus zest, cinnamon, vanilla, and candied peel.

3. Fold in the cooled semolina cream.

4. Chill filling while preparing dough.

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3. Make the Dough

1. Mix flour, salt, and water until a firm dough forms.

2. Knead until smooth (8–10 minutes).

3. Wrap and rest 30 minutes at room temperature.

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4. Roll & Laminate

1. Roll dough into an extremely thin rectangle (as thin as humanly possible).

2. Brush generously with melted lard or butter.

3. Roll tightly into a log, like a jelly roll.

4. Wrap and refrigerate 2 hours (or overnight).

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5. Shape the Sfogliatelle

1. Cut log into 1½ cm (½–¾ inch) slices.

2. Using your thumbs, gently open each slice from the center outward, forming a clam shell.

3. Spoon filling into the cavity (don’t overfill).

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6. Bake

• Preheat oven to 200°C / 400°F

• Place pastries on parchment-lined tray

• Bake 20–25 minutes until deeply golden and crisp

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7. Finish

• Cool slightly

• Dust generously with powdered sugar

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✨ Essential Neapolitan Tips

• Lard = tradition (it gives the best crunch), but butter works

• Dough must be ultra thin—that’s the secret to layers

• Filling should be thick, not runny

• Best eaten the same day, warm and crisp

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🥐 Want Easier Versions?

If you’d like, I can also share:

• Sfogliatella frolla (shortcrust version – much easier)

• Semi-homemade shortcut using phyllo

• Step-by-step shaping photos explained

• Common mistakes & how to avoid soggy layers