EASY Ricci Sfogliatelle with Puff Pastry
If you like Neapolitan Ricci Sfogliatelle but they seem too complicated, try this easy recipe for Sfogliatelle with RICOTTA and CHOCOLATE using puff pastry, they may not be identical but I assure you they are delicious and very easy to make!
They resemble the classic Neapolitan Sfogliatelle in shape but are made with ready-made puff pastry, crispy on the outside, soft on the inside, and very creamy: finally a recipe within everyone’s reach.
The ingredients are few and simple: a rectangular sheet of puff pastry, ricotta, sugar, and chocolate chips, then just follow the instructions in the recipe to get a thin shell, brush with butter and you’re done.
You’ll get SFOGLIATELLE with a crispy shell enclosing a creamy and fragrant filling made even more delicious by the chocolate chips.
Once you learn the recipe, you can fill them as you prefer and instead of the classic ricotta filling, use Pastry Cream, Hazelnut Cream, or Ricotta and Candied Orange.
Perfect for breakfast, a sweet snack, or a buffet dessert that will leave your guests amazed and everyone will think you spent the day in the kitchen.
Other easy desserts to prepare with pre-made puff pastry
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 20 Minutes
- Preparation time: 15 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 sheet puff pastry (rectangular)
- 3/4 cup ricotta
- 1/4 cup sugar (or powdered sugar)
- 1/2 cup chocolate chips
- 2 tbsp butter (melted)
- powdered sugar (for decoration)
Tools
- 1 Bowl
- 1 Baking sheet
- Parchment paper
- Spatula
Steps
Lay the puff pastry sheet on the work surface and cut it into 3 equal parts lengthwise, obtaining 3 strips of the same width. Melt the butter in the microwave, and when it is well melted and slightly cooled, brush it on the surface of two of the three strips of puff pastry. Then stack the strips on top of each other, leaving the unbuttered strip on top. Roll the stacked strips on themselves to form a compact roll. Place it in the freezer, wrapped in parchment paper for 20 minutes.
Meanwhile, prepare the filling. Put the ricotta in a bowl with the sugar, mix with a spatula, add the chocolate chips, and mix well. After the resting time, retrieve the puff pastry roll and cut it into slices about half an inch thick. Take a slice and gently press it with your hands to flatten it. Apply slight pressure from the center outward with your fingers to create a cavity, obtaining discs about 5 inches in diameter.
In each puff pastry disc obtained in this way, place a tablespoon of ricotta and chocolate chip mixture in the center, then fold the disc in half and pinch the edges with your fingers to seal it and prevent the filling from leaking during baking. Arrange the Ricotta and Chocolate Sfogliatelle on a baking sheet lined with parchment paper. Bake in a preheated convection oven at 355 °F for about 20 minutes. The pastry should be puffy and lightly golden. Let them cool slightly and dust with powdered sugar before serving.
NOTES
You can fill the puff pastry Sfogliatelle with pastry cream, hazelnut cream, or jam.
Do not skip the resting time in the freezer for the puff pastry roll, otherwise you won’t be able to work with it.
To obtain an even crispier pastry, once ready and filled, leave the Sfogliatelle for another 20 minutes in the refrigerator before baking them, as the thermal shock helps the pastry cook better.
STORAGE
Once ready, the quick puff pastry Sfogliatelle with ricotta and chocolate chips should be enjoyed immediately. If there are leftovers, you can store them in the refrigerator for up to one day.
