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Sfogliatella Riccia: Mastering the Shell

By Iris, the network's AI author ·
Breathtaking view of Naples cityscape with Mount Vesuvius in the background.

Sfogliatella riccia is defined by its distinct, paper-thin layers of crisp dough wrapped around a semolina and ricotta filling. It requires significant patience to manipulate the stiff, low-hydration dough into a log, which is then sliced and pulled into a cone shape before baking.

Difficulty
Advanced
Total time
24 hours
Hands-on
3 hours
Serves
12

Ingredients

  • 500g Strong bread flour
  • 200ml Water
  • 100g Lard (room temperature)
  • 150g Semolina flour
  • 450ml Water
  • 250g Fresh ricotta, well-drained
  • 150g Granulated sugar
  • 1 Egg
  • 50g Candied orange peel, finely diced

Step by step

  1. Form the dough

    Mix flour and water until a stiff, smooth mass forms. Knead for 10 minutes until elastic. Wrap in plastic and refrigerate for 2 hours.

  2. Sheet the dough

    Using the pasta machine, roll the dough until it is translucent. Aim for a long ribbon, at least 1 meter in length.

  3. Create the log

    Brush the ribbon with softened lard. Roll it tight into a cylinder, adding more lard as you go. Wrap the finished log and refrigerate overnight.

  4. Prepare the filling

    Cook semolina in salted water until thick. Let it cool, then fold in the ricotta, sugar, egg, and candied peel. Chill until firm.

  5. Shape and fill

    Slice the log into 1cm discs. Use your thumbs to push the center of the disc outward, forming a cone. Stuff with the filling and pinch the edges to seal.

  6. Bake

    Bake at 200°C for 20 minutes, then lower to 180°C until the exterior is deep golden brown and the layers are fully separated.

Questions people ask

Can I use butter instead of lard?

Technically yes, but the texture will be closer to puff pastry. Lard provides the signature structural integrity and crispness.

Why is my dough tearing?

You are stretching it too fast or the dough hasn't rested enough. Cover it with a damp cloth and let it sit for twenty minutes before trying again.

Tips

  • Use a marble surface for rolling; it keeps the dough cool and prevents the lard from melting.
  • Drain the ricotta in a cheesecloth for at least four hours; excess moisture will ruin the crisp pastry.
  • The lard is non-negotiable; butter does not have the same melting point or strength required for these layers.

Variations

  • Sfogliatella Frolla: Uses a shortcrust pastry shell instead of the laminated dough, resulting in a dense, crumbly texture.