Sfogliatelle
Crispy, flaky Italian pastry shells filled with sweet ricotta cream and candied orange peel. A beloved Neapolitan treat that's surprisingly achievable at home.
- Total time
- 45 min
- Servings
- 8
- Calories
- 385
- Protein
- 9g
Ingredients
- 1 lb whole milk ricotta
- ½ cup granulated sugar
- ¼ cup candied orange peel, finely chopped
- ¼ cup chocolate chips
- ¼ tsp ground cinnamon
- ½ tsp vanilla extract
- 16 sheets phyllo dough sheets
- ½ cup unsalted butter, melted
- 2 tbsp powdered sugar for dusting
Instructions
- 1
Preheat oven to 375°F. In a large bowl, combine ricotta, granulated sugar, candied orange peel, chocolate chips, cinnamon, and vanilla extract. Mix until well combined and let filling rest for 5 minutes.
- 2
Lay out phyllo sheets on a clean, dry work surface. Cover unused phyllo with a damp kitchen towel to prevent drying.
- 3
Place one phyllo sheet on the work surface and brush lightly with melted butter. Place a second sheet on top and brush again with butter.
- 4
Spread about 3 tablespoons of ricotta filling along the bottom third of the phyllo rectangle, leaving a 1-inch border on the sides.
- 5
Fold the left and right sides of the phyllo inward over the filling, then roll tightly from the bottom to create a cylinder. Place seam-side down on a parchment-lined baking sheet.
- 6
Repeat with remaining phyllo sheets and filling to make 8 sfogliatelle. Brush each pastry lightly with remaining butter.
- 7
Bake for 18-22 minutes, until pastries are deep golden brown and crispy.
- 8
Remove from oven and cool on the baking sheet for 5 minutes. Dust generously with powdered sugar before serving. Enjoy warm or at room temperature.
Tools you’ll need
- large mixing bowl
- parchment paper
- baking sheet
- pastry brush
- sharp knife
- kitchen towel
- oven
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