SFOGLIATELLE ricce facili con sfoglia
If you like Neapolitan RICCE SFOGLIATELLE but they seem too complicated, try this easy recipe for Sfogliatelle made with ready-made puff pastry, filled with RICOTTA and CHOCOLATE. They won’t be identical to the originals but I promise they’re indulgent and very easy to make!
They resemble the classic Neapolitan Sfogliatelle in shape but are made with ready-made puff pastry: incredibly crispy outside, soft inside and super-creamy. Finally, a recipe everyone can tackle.
The ingredients are few and simple: a rectangular puff pastry roll, ricotta, sugar and chocolate chips. Just follow the recipe directions to obtain a thin shell, brush with butter and you’re done.
You’ll obtain SFOGLIATELLE with a crunchy shell that encloses a creamy, fragrant filling made even more tempting by chocolate chips.
Once you’ve learned the recipe you can fill them as you prefer: instead of the classic ricotta filling use Pastry Cream, Hazelnut Spread or Ricotta with Candied Orange.
Perfect for breakfast, an indulgent snack or an after-meal buffet — they will wow your guests and everyone will think you spent all day in the kitchen.
Other easy desserts to prepare with ready-made puff pastry
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 6 sfogliatelle
- Cooking methods: Oven
- Cuisine: Italian
- Energy 362.18 (Kcal)
- Carbohydrates 33.23 (g) of which sugars 16.48 (g)
- Proteins 6.75 (g)
- Fat 22.96 (g) of which saturated 7.49 (g)of which unsaturated 12.09 (g)
- Fibers 0.46 (g)
- Sodium 111.36 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 roll puff pastry (rectangular)
- 3/4 cup ricotta (well drained (about 6.3 oz / 180 g))
- 1/4 cup granulated sugar (or powdered sugar)
- 1/3 cup chocolate chips (about 2.5 oz (70 g))
- 2 tbsp butter (melted)
- powdered sugar (for decorating)
Tools
- 1 Bowl
- 1 Baking sheet
- Parchment paper
- Spatula
How to prepare Ricce Sfogliatelle with ready-made puff pastry
Cut and Butter: Roll out the puff pastry on your work surface and cut it into 3 equal strips lengthwise. Melt the butter and let it cool slightly.
Layer the Strips: Brush the melted butter over the surface of two of the three strips. Stack the strips on top of each other, making sure the top strip is the one that was not buttered.
Roll and Rest: Roll the stacked strips onto themselves, starting from the short side, to form a compact log. Wrap it tightly in parchment paper and place it in the freezer for 20 minutes.Ricotta Base: While the pastry rests, prepare the filling. Put the ricotta and the sugar (or powdered sugar) in a bowl. Stir well with a spatula, without overworking, until smooth.
Add Chocolate: Fold in the chocolate chips and combine evenly.Slice the Log: After the resting time, take the log out of the freezer and cut it into slices about 3/8 inch thick.
Form the Base: Take a slice and press it slightly with your hands to flatten it. Use gentle pressure from the center outward with your fingers to create a hollow, making discs about 4 3/4 inches in diameter.
Fill and Seal: Place a heaped tablespoon of the ricotta-and-chocolate filling in the center of each disc. Close each sfogliatella by folding the disc in half and pinching the edges carefully with your fingers to seal and prevent the filling from leaking during baking.Bake: Arrange the sfogliatelle on a baking sheet lined with parchment paper. Bake in a preheated convection oven at 356°F for about 20 minutes. The puff pastry should be puffy, layered and nicely golden.
To Serve: Let them cool slightly and dust generously with powdered sugar before serving for an irresistible finishing touch.
The air fryer is a perfect ally for these quick sfogliatelle, delivering superb browning and crispiness while saving time and avoiding turning on the big oven. Arrange the sfogliatelle in the basket, making sure they are well spaced (cook in multiple batches if needed). Cook at 356°F for about 12–15 minutes. They are ready when puffed, well browned and the puff pastry has formed nice flakes. As with the oven, let them cool slightly before dusting with powdered sugar.
Ingredients Notes & Substitutions
Ricotta: It is essential to use good-quality and well-drained ricotta (leave it in a sieve in the fridge for a few hours). Too-watery ricotta will release moisture and make the pastry less crispy.
Butter: The melted butter helps recreate the layers. For an aromatic touch you can use clarified butter.
Sugar: Powdered sugar dissolves more easily into the ricotta, giving a smoother filling. If you use granulated sugar, make sure to mix well.
You can fill the puff pastry Sfogliatelle with pastry cream, hazelnut spread or jam.
Do not skip the freezer rest for the log or you will not be able to work it properly.
To get an even crispier pastry once filled, refrigerate the sfogliatelle for another 20 minutes before baking — the thermal shock helps the pastry bake better.
STORAGE
The easy “ricce” sfogliatelle are best eaten hot or warm, within a few hours of baking. They can be stored in an airtight container at room temperature for 1–2 days, but they will lose crispness. To revive them, heat in the oven at 302°F for 5 minutes before serving. The raw filling keeps in the fridge for 2 days.
Recipe Variations and Alternatives
Classic Neapolitan Variation (No Chocolate): Replace the chocolate chips with about 1 oz (30 g) of mixed candied fruit (orange and citron) and add a pinch of cinnamon to the filling.
SAVORY TWIST: For an appetizer version, omit the sugar and chocolate chips. Use 3/4 cup ricotta (about 180 g) + about 2 oz (50 g) cooked ham (diced) or salami + about 3/4 oz (20 g) grated Parmigiano. Brush with beaten egg before baking.
EXOTIC FLAVOR: Replace the chocolate chips with about 1/2 cup (50 g) shredded coconut and a pinch of lime zest in the filling.
Pairings and Uses
These sfogliatelle are perfect as:
Breakfast or Snack: Accompanied by a cup of coffee or tea.
Quick Dessert: Served with a dusting of powdered sugar, a spoonful of orange marmalade or amarena cherry jam.
Origins and History of the Recipe
Sfogliatelle are one of the undisputed symbols of Campanian pastry, with origins tracing back to the Convent of Santa Rosa on the Amalfi Coast (17th century). There are two traditional versions: the Riccia (with thin, complex layers) and the Frolla (with shortcrust pastry). This “easy” recipe is a modern interpretation that, while not matching the original, aims to recreate the contrast of textures — the external crunch and the creamy filling — using the convenience of ready-made products, paying homage to traditional flavors with a smart approach.
How to Get the Perfect “Riccia” with Little Effort
Many believe you can’t achieve a riccia effect with ready-made puff pastry, but they’re wrong! The key is creating tension in the butter layer that will vaporize during baking. The freezer rest not only firms the log but also makes it easier to cut cleanly. When you press the disc with your fingers, don’t flatten it completely: leave the edges slightly thicker. This will help the pastry sheets separate and puff into a fan, creating the desired riccio — or at least a very applause-worthy home-kitchen riccio!
FAQ (Questions & Answers)
1. Can I replace the butter with oil for brushing?
It’s not recommended. Melted butter solidifies when cold and then melts during baking, creating steam that helps separate the layers. Oil does not have the same effect.
2. Is the freezer rest really essential?
Yes, absolutely. The freezer rest (20 minutes) is essential. If the dough is too soft, when you try to cut it the log will deform and you won’t get visible layering.
3. Can I prepare the sfogliatelle in advance and freeze them?
Yes! You can prepare the sfogliatelle, fill and seal them, then freeze them raw. When it’s time to bake, do not thaw: place them directly into a hot oven (356°F) and add about 5–10 minutes to the baking time.
