Original homemade NEAPOLITAN SFOGLIATELLE RICCE, a dessert symbolizing Neapolitan tradition, made with love (and in crazy heat!) with my brother, kneading by hand without a mixer.
These sfogliatelle, with their characteristic shell shape and creamy ricotta and semolina filling, are a true delight, just like the legendary babà or the lobster tails. The recipe I propose is the original from the Scaturchio pastry shop, carefully handed down to bring an authentic piece of Naples into your kitchen.
Preparing homemade sfogliatelle ricce is not very easy and requires patience and skill, but I assure you, the experience of working the thin, crispy dough by hand is invaluable. Each thin layer that overlaps is the result of careful work, and the satisfaction of tasting such a genuine dessert rewards every effort.
The ricotta and semolina filling is the heart of these sfogliatelle: the ricotta provides softness and delicacy, while the semolina adds a pleasant texture that melts in your mouth. By following the recipe step by step with photos and video, you too can achieve extraordinary results.
The sfogliatelle ricce are perfect for any occasion: as a final dessert after a special lunch or for an afternoon in company. If you want to personalize them, try enriching the filling with candied fruits, chocolate chips, or citrus zest for an even more indulgent touch.
As a Neapolitan, I tell you with my heart: these sfogliatelle are one of the most authentic and beloved delights of Naples. Try them, and let me know if they’ve conquered you as they’ve conquered us!
Join me in the kitchen today for homemade Neapolitan sfogliatelle ricce!
Published 31/05/2014 11:24
- Difficulty: Difficult
- Cost: Very economical
- Rest time: 1 Day
- Preparation time: 1 Hour
- Portions: 15
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For about 15 sfogliatelle
- 4 cups all-purpose flour
- 3/4 cup water
- 1 tbsp honey
- 1 pinch salt
- 9 oz lard (for desserts)
- 6 oz semolina
- 6 oz ricotta
- 1 egg
- 1.4 candied fruits (orange and citron)
- 1 pinch ground cinnamon
- 1 pinch salt
- 1 vanilla essence (vial)
- 2 1/4 cups water
Steps
The roll requires a rest of 24 hours, I left it to rest in the fridge for 4 hours, done several times without issues.
If you want, you can prepare the dough with a good mixer, make 1-meter sheets and attach them together gradually instead of making a 5-meter long sheet.
Dissolve the salt in water, pour the flour into the mixer, add the water and honey, knead everything.
The dough appears grainy, not compact, compact it with your hands and form a ball without working it.
Grease it with a bit of lard, cover it with a damp cloth and let it rest for 30 minutes.
Take the dough and start working it without adding flour, water, or lard, the dough is hard and difficult to work with.
It takes 20 minutes to obtain a smooth dough, you can use a mixer, when the ball is nice and smooth, coat it with lard and let it rest for 2 hours in the fridge.
After the time has passed, prepare yourself with strength because the dough is very hard, let it temper a bit and start rolling it with a rolling pin.
You need to form a rectangle the size of your pasta maker, it should be about 5 inches.
Once the rectangle is the right size, pass it through the machine several times until you achieve the thinnest thickness you can.
Preferably the last or second to last notch, be careful not to tear or puncture the sheet, it is very elastic and this happens rarely.
When you reach the last sheet, a sheet about 16 feet long, wrap it, flouring it each time, around a rolling pin.
Then let it rest in the fridge for 2 hours.
In a saucepan, pour the water and salt, bring to a boil and add the semolina in one go, stir with the spoon and cook for a few minutes, then let it cool.
Place the ricotta with the candied fruits, egg, vanilla, cinnamon in a bowl, when the semolina has cooled, add it, mix everything with a spoon and refrigerate.
Take the roll of dough from the fridge, place it on a table and start unrolling it.
Grease, roll and slightly stretch the dough as you unroll it from the rolling pin, basically you need to make another roll, grease it again.
Then wrap the roll in plastic wrap and refrigerate for possibly 24 hours, I left it for about 4 hours.
Take the roll from the fridge and cut it into 1/2-inch slices, with your thumbs push the center of the slice, swirl, outward being careful not to break anything.
Always work in a circular motion to gradually widen the swirl.
At this point, you will obtain a cone that will be filled with the previously prepared filling, make sure to fill them well, the ricce do not close, just press a little.
Place the sfogliatelle ricce on a baking sheet with parchment paper or lightly greased with lard and do not close them, the shells should remain open.
Preheat the oven to 360°F and bake for about 20 minutes, then sprinkle with powdered sugar.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
They are crispy, and obviously, the dough is a bit thicker than that of pastry shops but thin enough to achieve a satisfactory result.
How the Neapolitan riccia sfogliatella was born
Neapolitan sfogliatelle ricce have ancient and fascinating origins, born on the beautiful Amalfi Coast around 1600, in a convent of cloistered nuns who also took care of the kitchen.
It was a certain Sister Clotilde who invented this dessert when she decided not to waste a semolina and milk dough by enclosing it between thin layers of puff pastry. By adding other ingredients, she shaped the dessert like a monk’s hat, calling it “Santarosa.” Even today, the sfogliatella is still known by this name.
These desserts were initially sold to local farmers, but about two centuries later, in 1818, they arrived in Naples. Here, an innkeeper named Pasquale Pintauro decided to transform his inn into a pastry workshop and began producing these sfogliatelle.
He removed the cherries and cream, made the dough thinner, and refined its shape, transforming it into a shell and thus creating the sfogliatella we know today.
ORIGINAL NEAPOLITAN SFOGLIATELLE RICCE
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FAQ (Questions and Answers) ORIGINAL NEAPOLITAN SFOGLIATELLE RICCE
What is the typical filling of the original Neapolitan Sfogliatelle Ricce?
The classic filling of Sfogliatelle is based on semolina, ricotta, sugar, eggs, candied fruits, and flavors like vanilla or orange.
How can I prepare puff pastry for Neapolitan Sfogliatelle at home?
The puff pastry for Sfogliatella Riccia requires flour, water, salt, and lard. You can follow the traditional Neapolitan recipe to achieve a thin and flaky layer.
How long does it take to bake Sfogliatelle in the oven?
Sfogliatelle should be baked in a preheated oven at about 390°F for about 20-25 minutes or until they become golden and crispy.
Can I freeze already baked Sfogliatelle?
Yes, you can freeze Sfogliatelle after baking. Make sure to cool them completely before freezing and store them in an airtight container. You can thaw them at room temperature or slightly heat them in the oven.
Can I customize the filling of Sfogliatelle with different ingredients?
Absolutely! You can experiment with the filling by adding nuts, chocolate, orange zest, or other flavors according to your tastes. The versatility of Sfogliatelle makes them suitable for many personalized interpretations.
