Sfogliatelle: A Flaky Neapolitan Treasure

Few pastries capture the artistry of Italian baking like the sfogliatella (pronounced sfoh-lyah-TEL-leh). With its many layers of crisp pastry enclosing a rich ricotta filling, it’s both a feast for the eyes and the taste buds. Paired with espresso, it’s a true taste of Naples.

The origins of sfogliatelle date back to the 17th century to a convent on the Amalfi Coast. Legend says nuns first created the pastry from leftover semolina porridge, ricotta, sugar, and dried fruit, wrapping the mixture in thin sheets of dough.

By the 19th century, Pasquale Pintauro, a Neapolitan innkeeper, began selling them in Naples, popularizing the pastry throughout southern Italy. Since then, sfogliatelle have become a symbol of Neapolitan pastry-making, much like cannoli are for Sicily.

The word sfogliatella means “small, thin leaf/layer” – a perfect description of its distinctive shell-like layers. There are two main varieties:

• Sfogliatella Riccia: The classic version, with hundreds of crisp layers shaped like a seashell.

• Sfogliatella Frolla: A simpler version, with a smooth, shortcrust-like dough encasing the filling.

Both are filled with sweetened ricotta, semolina, candied citrus peel, and a hint of cinnamon.

Making authentic sfogliatelle can be VERY difficult and requires skill, time, and patience (rolling paper-thin dough into hundreds of layers). If you want to see a master pâtissier make them, check out Chef Amaury Guichon work his magic here

But that doesn’t mean you can’t make something INCREDIBLY close! Here’s a simplified home-friendly recipe that captures the flavor and spirit without all the labor.

Ingredients

• 1 package frozen puff pastry sheets, thawed

• 1 cup whole milk ricotta cheese

• ½ cup semolina flour

• 1 cup milk

• ½ cup sugar

• 1 egg yolk

• 1 teaspoon vanilla extract

• ½ teaspoon cinnamon

• ¼ cup candied orange peel, finely chopped (optional)

• Powdered sugar for dusting

Instructions

1. Prepare the Filling
   In a saucepan, heat the milk until warm. Slowly whisk in semolina and cook, stirring, until thick (about 2–3 minutes). Remove from heat and let cool slightly.
   Stir in ricotta, sugar, egg yolk, vanilla, cinnamon, and candied peel. Chill the filling for at least 30 minutes.

2. Shape the Pastry
   Roll out puff pastry on a lightly floured surface. Cut into 4-inch squares. Place a spoonful of filling in the center of each square, fold into a triangle, and press edges to seal.

3. Bake
   Preheat oven to 375°F. Place pastries on a parchment-lined baking sheet and bake for 20–25 minutes, until puffed and golden brown.

4. Finish
   Cool slightly, dust with powdered sugar, and serve warm with espresso.

NOTES:  Personally, I don’t care for the candied orange peels – I think it’s a texture thing for me. I prefer to use a little citrus zest (orange, lemon, lime, etc) so you get that pop of freshness without the chewiness that comes from the candied peel.

You don’t have to stop there: Chocolate filling? Nutella and Crushed Hazelnuts? Strawberry?

Sfogliatelle aren’t just pastries – they’re pieces of Italian history. Every bite carries centuries of tradition, ingenuity, and the warmth of home. Whether you’re enjoying an authentic riccia from a pastry shop or a simplified version at home, sfogliatelle remind us that coffee and pastry are inseparable companions in Italian culture.