I confess that I considered whether to publish these easy sfogliatelle with ready-made puff pastry because compared to the true sfogliatelle I had in Naples with a couple of lobster tails from GAMBRINUS… well, we’re quite far off, and you know I’m honest and don’t say nonsense!
These pastries (undeservingly called sfogliatelle) are tasty and we can prepare a larger rolled dough, divide it into 2, and freeze one part to make more flaky sfogliatelle at another time.

INDEX
Fake and Easy Sfogliatelle
How to Prepare Sfogliatelle?
What is the Classic Filling of Neapolitan Sfogliatelle?
How to Store Neapolitan Sfogliatelle?

Anyway, if you have some puff pastry in the fridge and want to make some fairly quick pastries (the rolled dough must rest for 30 minutes in the freezer before going into the oven), try these quick fake sfogliatelle with ready-made puff pastry. If you want to experiment with different fillings, stuff them with firm custard, ricotta, chocolate chips, ricotta and candied fruit, or even a whole gianduiotto. Especially be generous because mine are a bit skimpy!
As you surely know, sfogliatelle are both flaky (with puff pastry) and shortcrust (with shortcrust pastry). I love the former, so crunchy and fragrant, a true sweet delight.

How to Prepare Sfogliatelle?
Sfogliatelle require a very thin puff pastry that needs to be rolled tightly and then left to compact and cool, and at home, without a pasta machine, it’s a bit tricky. But I like them a lot, and I’ll try again very soon!

What is the Classic Filling of Typical Neapolitan Sfogliatelle? The original filling is a mix of ricotta, fine semolina, powdered sugar, a bit of cinnamon and vanilla, and a nice dice of candied fruit, and it’s the same for both flaky and shortcrust sfogliatelle.

How to Store and Serve Neapolitan Sfogliatelle Both Flaky and Shortcrust?
Serve the sfogliatelle with powdered sugar and maybe warm, although they are delicious even at room temperature. They can be stored for a maximum of two days sealed well and not in the fridge.
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°° I opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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EASY SFOGLIATELLE WITH READY-MADE PUFF PASTRY
The Cuisine of ASI

Difficulty: Easy
Rest time: 30 Minutes
Preparation time: 15 Minutes
Portions: 12/13 sfogliatelle
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for EASY SFOGLIATELLE WITH READY-MADE PUFF PASTRY

2 packages puff pastry
1 tablespoon lard (or butter to be melted)
to taste ricotta
to taste chocolate chips
to taste powdered sugar
to taste milk (to brush before baking)

Tools for EASY SFOGLIATELLE WITH READY-MADE PUFF PASTRY

Baking Trays
Parchment Paper
Bowls

STEPS FOR PREPARING EASY SFOGLIATELLE WITH READY-MADE PUFF PASTRY

To make sfogliatelle with ready-made puff pastry, take a few tablespoons of lard or butter out of the fridge to make it soft and more malleable and spreadable.
From each package of puff pastry, cut out 3 rectangles vertically.
Stack the 6 rectangles on top of each other, always brushing the rectangle you cover with the 2nd, 3rd, 4th, etc.
Now roll the 6 rectangles rather tightly into a compact roll.
Wrap it in parchment paper and place it in the freezer for at least 20/30 minutes.
After the time has elapsed, cut this roll of ready-made puff pastry and greased with lard or butter into as many slices about 0.4 inches thick.
Now, using a little lard, apply gentle but firm pressure starting from the center and moving outward to the perimeter of the easy and … fake Neapolitan sfogliatella!
This way, a hollow will be created, which you will fill with ricotta cream mixed with powdered sugar and enriched with chocolate chips.
Now comes the tricky part because we have to try to close the sfogliatelle by joining and matching the wider side of the puff pastry shell.
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With a brush, I brushed a bit of milk over the pastries and placed them well spaced on the baking tray lined with parchment paper.
Now I place the tray in a preheated oven at 356/374°F for about 20 minutes, but as always, check according to your oven’s characteristics.
Place all the Neapolitan sfogliatelle you have created on a baking tray with parchment paper well spaced.
Brush the quick sfogliatelle with a little milk (or slightly beaten egg) and bake them in a preheated ventilated oven at 356°F for about 20 minutes until the puff pastry appears cooked and golden.
Once baking is complete, take the sfogliatelle out of the oven and let them cool.
Then sprinkle them with powdered sugar as if it were raining and bring everything to the table!
Enjoy your meal!
Annalisa