The quick phyllo dough sfogliatelle are crispy pastries on the outside with a creamy ricotta and chocolate filling inside. These are not the classic Neapolitan sfogliatelle ricce—which require long and precise preparation—but a smart and homemade version that recalls their appearance and deliciousness.
Perfect when you have a few leftover phyllo sheets, they are made with few ingredients and minimal skill. A brush of butter between each sheet, a short rest in the fridge (or freezer), and you’re done. They can be baked in a traditional oven or an air fryer for even faster results.
Ideal as a last-minute treat, for a special snack, or to serve at the end of a meal.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 14 Pieces
- Cooking methods: Oven, Air Frying
- Cuisine: Creative
- Seasonality: All Seasons
Ingredients to Make Phyllo Dough Sfogliatelle
- 5 sheets phyllo dough
- butter
- 5.3 oz ricotta (well drained)
- 1.8 oz dark chocolate
- 1.1 oz sugar
Tools to Make Phyllo Dough Sfogliatelle
- Work Surface
- Brush
- Knife
- Bowl
- Spoon
- Baking Tray
- Parchment Paper
- Oven
How to Make Phyllo Dough Sfogliatelle
Lay a sheet of phyllo dough on the work surface and brush it with melted butter.
Place a second sheet on top, brush again and continue until all sheets are used.
Tightly roll the phyllo dough starting from the long side to form a compact log.
Place the log in the freezer for about 30-40 minutes (or in the refrigerator for at least 1 hour), so it firms up and is easier to cut.
In the meantime, prepare the filling: in a bowl, mix ricotta with sugar until you have a smooth cream.
Roughly chop the dark chocolate and add it to the ricotta.
Take the phyllo dough log and, with a sharp knife, cut slices about 0.8 inches thick.
With your thumb, gently press the center of each slice outward, creating a shell shape closed at the base.
Fill each sfogliatella with 1-2 teaspoons of filling, then close the top well to seal the filling inside.
Place the sfogliatelle on a baking tray lined with parchment paper or in the basket of an air fryer.
Cooking
Air fryer: 356°F for 10 minutes
Static oven: 374°F for 15–20 minutes
Cook until they are golden and crispy.
Storage
Phyllo dough sfogliatelle are best when freshly made. Alternatively, they can be stored for 1 day at room temperature in a tightly closed container. After baking, they tend to lose crispiness.
They can be prepared in advance and baked just before serving.
Tips
Drain the ricotta very well to avoid a too moist filling.
If the phyllo dough dries out, cover it with a slightly damp towel while working.
Brush each sheet with butter thoroughly: this is the secret to crispy layers.
Variations
Ricotta and Orange: Add grated orange zest to the filling.
Ricotta and Chocolate Chips: For a more delicate version.
Custard: As an alternative to ricotta.
Spiced Version: A pinch of cinnamon or vanilla in the filling.
FAQ (Questions and Answers)
Can I bake them only in an air fryer?
Of course, it is the fastest and most convenient method.
Can I freeze them?
Yes, uncooked and already shaped. Bake them directly from frozen, slightly increasing the cooking time.
