NEAPOLITAN RICCE SFOGLIATELLE WITH NUTELLA incredibly delicious recipe, typical sweets perfect for parties, can be prepared in advance and are freezable, original recipe with step-by-step photos.

There’s no greater satisfaction than making a typical, traditional sweet at home, like the typical Neapolitan Ricce Sfogliatelle with Nutella and not with the classic filling which, of course, I have already made several times and you can see HERE.

I love making sweets from my country, actually from my countries, both Neapolitan and Sardinian, my parents are a mix of unique cultures and traditions, rich in history, traditions, and obviously typical dishes.

The Neapolitan Ricce Sfogliatelle are a truly unique classic, besides the babbà and the sfogliatella frolla which are perhaps the most known, there are many other sweets like the pastiera which is now also made at Christmas, not just Easter.

As for Sardinian tradition, well, there too we have an infinity of really good sweets, my favorites are pabassinas but there are also amaretti, bianchittus and the delicious pan e sapa cake.

Returning to Neapolitan pastries, the ricce sfogliatelle are truly the best, the crunchy shell of the shell usually holds a filling of ricotta and semolina, today you can see them with Nutella instead.

But they also exist in a savory version, and the most known one is obviously with sausages and friarielli, a typical dish of Neapolitan cuisine, friarielli are the best and should not be confused with turnip tops.

Those who don’t have time can always use the “holy” puff pastry, it’s not the same but a quick alternative to the typical sfogliatelle pastry.

Follow me in the kitchen today there are Neapolitan Ricce Sfogliatelle with Nutella!

Delicious Neapolitan sfogliatelle ricce with Nutella

Difficulty: Medium
Cost: Economical
Rest time: 1 Day
Preparation time: 1 Hour
Portions: 12
Cooking methods: Oven
Cuisine: Italian

Ingredients

4 cups All-purpose flour
7/8 cup Water
1 tbsp Honey
1 cup Lard
5.3 oz Nutella®

Preparation

These ricce sfogliatelle are handmade, without a robot except for the pasta maker.

Pour the flour with the honey and water into a bowl and work a bit to obtain a crumbly dough, group it and form a ball, spread with lard and let it rest for half an hour.
After the time has passed, take the dough and work it to make it more homogeneous until it becomes a smooth ball, spread with lard and put it in the fridge for at least 2 hours, especially if it’s hot.
Next, take the dough and form a rectangle of the width of your pasta maker, approximately 5-6 inches.
Cut it into pieces and pass them through the machine until you get a very thin sheet.
At this point, begin to roll the sheets onto a rolling pin generously greasing them with lard and joining the sheets together as you go, then put in the fridge for 2 hours.
Then take the rolling pin from the fridge and unroll it forming another tight roll, this time without the rolling pin, always passing the lard at each step.
Wrap it in plastic wrap and put in the fridge for 4 hours or overnight, if it’s cold, a couple of hours will suffice, the roll must be hard.
Then take it from the fridge and cut it into slices of 0.6 inches
Insert your thumb and index finger in the center of each slice and push outward working in a circular motion to form a shell.
As you push, you will obtain the classic sfogliatella shape, at this point you can fill them with Nutella.
Put in the fridge for 30 minutes, especially in summer then turn on the oven to 350°F, bring it to temperature and bake.
Bake for about 20 minutes in a ventilated oven, obviously Nutella dries a bit during cooking, you can cover with aluminum foil.
Remove from the oven and dust with powdered sugar.
Bon appétit
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