Homemade Neapolitan Sfogliatella Riccia
Who hasn’t dreamed of getting lost in the vibrant streets of Naples, enchanted by its unique energy and unforgettable flavors? During my recent visit, I was once again captivated by this city that never ceases to amaze. Naples is an experience to be fully embraced, savoring every nuance, not only with the eyes, but especially with the palate.
Among the countless Neapolitan delights, from iconic pizzas to smooth pastiere and indulgent babàs, a place of honor undoubtedly goes to the sfogliatella riccia. Walking through Spaccanapoli, San Gregorio Armeno, and the authentic Rione Sanità, it’s impossible to resist its intoxicating aroma and irresistible crunchiness. The Neapolitan sfogliatella riccia is a true symbol of local pastry, a must-try for anyone wanting to immerse themselves in the true essence of Naples.
Back home, the nostalgia for authentic flavors was overwhelming. What better way to relive those emotions than by attempting the homemade preparation of this delicacy? So, armed with passion and the desire to recreate that unique taste, I began experimenting with the original recipe for homemade Neapolitan sfogliatella riccia with ricotta, semolina, and candied fruit.
Of course, the artisanal aspect might not match the perfection of Neapolitan pastry shops, but I assure you that the authentic flavor is all there. And the desire to perfect the technique to bake Neapolitan sfogliatelle ricce like in pastry shops is already strong!
Are you ready to discover how to make sfogliatelle ricce at home like in Naples? Follow my tips carefully, respect the preparation and cooking times, and I promise the result will surprise you!
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Energy 498.66 (Kcal)
- Carbohydrates 67.16 (g) of which sugars 36.89 (g)
- Proteins 13.75 (g)
- Fat 20.04 (g) of which saturated 12.08 (g)of which unsaturated 7.32 (g)
- Fibers 1.29 (g)
- Sodium 270.31 (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
What You Need to Make Neapolitan Sfogliatella Riccia
- 1 roll phyllo dough (about 10.6 oz)
- 80 g butter (melted)
- 2 egg yolks
- 600 g ricotta (sheep or cow milk well-drained)
- 120 g semolina
- 400 ml water
- 170 g sugar
- 100 g candied orange peel (optional)
- 1 pinch salt
- orange zest (from 1 fruit)
- lemon zest (from 1 fruit)
- 1 pinch ground cinnamon
- 1 teaspoon vanilla essence
Tools
- Bowl
- Saucepan
- Baking Tray
Neapolitan Sfogliatella Riccia with Phyllo Dough: Step-by-Step Procedure
The heart of the sfogliatella riccia is its rich and fragrant filling. Follow these steps closely to prepare it perfectly.
Cook the Semolina: In a pot, bring the water to a boil with a pinch of salt. Lower the heat and gradually pour the semolina in a rain, stirring vigorously with a whisk to avoid lumps.
Thicken the Mixture: Continue stirring without interruption until the semolina has thickened and starts to detach from the sides of the pot.Sweeten and Consolidate: Add the sugar to the cooked semolina, mix well, and let it cook for a few more moments until the mixture is no longer compact.
Essential Cooling: Transfer the semolina to a bowl and let it cool completely, stirring occasionally to prevent a crust from forming on the surface.
Incorporate Fragrant Ingredients: Once the semolina is cool, fold in the well-drained ricotta (make sure it’s dry for a perfect filling), the grated orange and lemon zests for a touch of freshness, a pinch of cinnamon for a warm aroma, the vanilla essence, and the candied fruit cut into very small cubes.Add the Egg Yolks: Finally, add the egg yolks to the filling, gently mixing to combine them with the rest of the ingredients.
Refrigerator Rest: Cover the bowl with plastic wrap and place the filling in the refrigerator for at least the same resting time as the phyllo dough. This step is essential to firm up the filling and meld all the flavors together.The unique crunchiness of the sfogliatella riccia is due to the working of the phyllo dough. Follow these steps carefully:
First Layer and Initial Rolling: Spread a sheet of phyllo dough on a work surface and brush it evenly with melted butter. Place a thin wooden skewer along the base of the sheet and start rolling the phyllo dough tightly around the skewer. The skewer will help you achieve a very compact roll.
Remove the Skewer: Once the sheet is fully rolled, gently slide out the skewer.Subsequent Layers and Continuous Rolling: Take another sheet of phyllo dough, brush it with melted butter, and place the previously formed roll at the base. Begin rolling the new sheet around the existing roll.
Creation of the Final “Salamino”: Continue this way until you have used all 13 sheets of phyllo dough, always brushing with melted butter between each layer. The goal is to obtain a compact cylinder, similar to a “salami”.
Cooling to Firm Up: Wrap the phyllo dough “salami” in plastic wrap and place it in the refrigerator for at least 2-3 hours to firm up well. Alternatively, you can put it in the freezer for about 30 minutes to speed up the process. Well-chilled dough will be easier to cut and work with.Now it’s time to shape your sfogliatelle and bake them until golden:
Cutting the Phyllo Dough Cylinder: After the resting time, take the phyllo dough cylinder and, with a very sharp smooth-edged knife, cut it into slices about half an inch thick.
Creation of the “Shell”: Take each slice and, with your hands, gently press from the center outward, trying to form a sort of cavity or shell. It is important to seal the layers well to prevent the filling from leaking during baking. If you notice layers coming apart, gently press with your thumb from the inside to make them adhere.Generous Filling: Fill each “shell” with about 0.5-0.7 oz of the ricotta filling prepared earlier. You can use a piping bag for more precise filling or simply use a teaspoon.
Placement on the Baking Tray: Arrange the filled sfogliatelle on a baking tray lined with parchment paper.Baking in the Oven: Bake in a preheated static oven at 356°F for about 22-24 minutes, or until the sfogliatelle are well browned and crispy.
Final Touch and Serving: Remove your sfogliatelle ricce from the oven and, once warm, dust them generously with powdered sugar.
Storage Tips
To best enjoy your sfogliatelle ricce. Sfogliatelle are delicious warm or at room temperature, perfect for enjoying right after baking. We recommend baking only the sfogliatelle you intend to consume that day to best preserve their crispness.
Freezing: Raw sfogliatelle can be frozen and baked directly in a hot oven when needed. In this case, be aware that cooking times may be slightly longer due to freezing.
Insight Into the Key Ingredients of Sfogliatella Riccia
To fully appreciate the magic of the sfogliatella riccia, it’s essential to understand the role of its main ingredients, each of which uniquely contributes to the final result:
Phyllo Dough: Lightness and Layered Crunchiness. Phyllo dough, with its ultra-thin and neutral texture, is the element that gives the sfogliatella its unmistakable crunchiness and characteristic “riccia” shape. Its layered preparation, interspersed with melted butter, creates an alveolar structure that pleasantly crumbles with each bite, contrasting with the softness of the filling. Its versatility makes it perfect for wrapping both sweet and savory fillings, but in the sfogliatella riccia, it best expresses its ability to create a crispy and light shell.
Ricotta: Soft and Creamy Heart. Ricotta, preferably sheep’s for a more intense and traditional flavor, is the creamy soul of the filling. It is essential that it is well-drained to avoid an overly moist filling. Its velvety consistency and delicate flavor perfectly blend with the other ingredients, creating a unique balance of flavors. Ricotta also provides a note of freshness that lightens the richness of the dessert.
Semolina: Structure and Gentle Binding. Semolina, cooked in milk or water, acts as a binder for the filling, giving it a soft yet compact consistency. Its preparation requires attention to avoid lumps, but once cooked and cooled, it blends perfectly with ricotta and other aromas, creating a homogeneous and pleasant base on the palate. Semolina also contributes to giving “body” to the filling without weighing it down.
Candied Fruits: A Touch of Sweetness and Color. Candied fruits, generally orange and citron cubes, add a sweet and slightly citrusy note to the filling, as well as a touch of vibrant color. Their chewy texture offers a pleasant contrast to the creaminess of the ricotta and the texture of the semolina. Choosing good quality candied fruits is essential for an aromatically balanced result.
Aromas: The Fragrant Soul of the Filling. Grated lemon and orange zest, cinnamon, and vanilla essence are the elements that give the sfogliatella riccia filling its unmistakable and enveloping scent. Every aroma contributes to creating a complex and inviting bouquet that anticipates the pleasure of taste. The freshness of citrus, the warm note of cinnamon, and the sweetness of vanilla come together in a harmony of typically Neapolitan flavors.
Exploring the Delicious Variants of Sfogliatella
Although the sfogliatella riccia with its filling of ricotta, semolina, and candied fruits is the most iconic and beloved version, there are also other equally delicious variations in Neapolitan pastry worth discovering:
Sfogliatella Frolla: A Hug of Crumbliness. Next to the “riccia,” we find the sfogliatella frolla, characterized by a soft and buttery shortcrust pastry shell that encloses the same delicious ricotta-based filling. Its entirely different texture offers a unique sensory experience, more “cozy” and less crunchy, but equally rich in flavor. The frolla is perfect for those who love more traditional and comforting sweets.
The “Santa Rosa” Sfogliatella: A Tribute to Origins. As mentioned in history, the “Santa Rosa” sfogliatella represents the oldest version of the recipe. It is distinguished by its rounder shape and the presence of a characteristic “tail” of pastry on top. The filling may vary slightly from the riccia, often including different types of candied fruits and sometimes pastry cream, while retaining the base of semolina and ricotta.
Mini Sfogliatelle and Creative Single-Servings: Many pastry shops offer mini sfogliatelle or single-serving sfogliatelle with creative and revised fillings, while maintaining the phyllo or shortcrust pastry base. Variants can be found with chocolate, pistachio, lemon cream, or other delicious fillings, demonstrating the versatility of this timeless dessert. These modern versions are perfect for a taste or a sweet buffet.
Brief History of Sfogliatella: From the Coast to the Heart of Naples
Sfogliatella has its roots in the 17th century at the monastery of Santa Rosa da Lima on the Amalfi Coast. It is said that a nun created this dessert using leftover semolina and dried fruit, wrapping them in a pastry similar to a “curly” nun.
In the 19th century, Neapolitan pastry chef Pasquale Pintauro reworked the recipe in his shop in Naples, giving birth to the sfogliatella riccia with its iconic shell shape and a more phyllo-like dough for its crunchiness. Pintauro consecrated the sfogliatella riccia as a symbol of Neapolitan pastry, an excellence appreciated all over the world.
FAQ (Questions and Answers)
Can I substitute phyllo dough with puff pastry to make sfogliatelle ricce?
No, phyllo dough is essential for achieving the characteristic crunchiness and “riccia” shape of the traditional sfogliatella. While puff pastry is also layered, it has a different texture and thickness that would result in a completely different final product, more akin to a classic pastry and less “curly.” For an authentic result, I recommend using phyllo dough.
I don’t really like candied fruits, can I omit them from the sfogliatella riccia filling?
Yes, you can omit the candied fruits if they’re not to your liking. However, keep in mind that the candied fruits contribute to the flavor and texture of the filling, adding a sweet and slightly citrusy note as well as a touch of color. If you omit them, you might want to add more grated citrus zest or a pinch of soaked raisins to partially compensate for the sweetness and texture.
How long do homemade sfogliatelle ricce last once baked?
Sfogliatelle ricce are best consumed fresh, ideally the same day they are made. However, you can store them at room temperature, in an airtight container, for up to 1-2 days. Over time, the crispiness of the phyllo dough will tend to decrease. If you want to keep them longer, I recommend freezing them raw, as indicated in the storage section, and baking them directly from the freezer when you wish to enjoy them.
