Sfogliatella
“Crisp, flaky layers crackle under your teeth, revealing a sweet, creamy ricotta heart laced with orange and cinnamon.”
wheat flour
Lard
Ricotta
Semolina
Sugar
Egg YolkWhere it comes from
Sfogliatella traces its roots to the Amalfi Coast, a testament to the region's love for intricate pastries, and the skillful folding technique reflects the artistry of the mezzogiorno.
On the Palate
What goes into it
Proteins
Vegetables
Herbs & Spices
Grains & Staples
Sauces & Condiments
How it's made
- 1
Combine wheat flour with water, kneading it into a smooth dough and let it rest.
- 2
Roll the dough into paper-thin sheets, brushing each with lard to achieve flaky layers.
- 3
Mix ricotta with semolina, sugar, egg yolk, cinnamon, and candied orange peel to prepare the filling.
- 4
Spread the filling on the dough, then roll it tightly into a log and slice into portions.
- 5
Shape each slice into a shell-like pastry and bake until golden brown.
- 6
Drizzle with honey before serving.
