If you have visited the Campania region, then you must have encountered this curious-looking puff pastries called sfogliatelle. And yep, that’s not a typo, no matter how the spellcheck may tell you otherwise.
That is really how it’s spelled. As for how you pronounce it, you read it as sfol-ya-tel-le. And what is it exactly? It’s a puff pastry that has about the same texture as a croissant.
But its shape is that of a shell or a lobster tail.
And it can hold all kinds of yummy filling, such as a simple whipped cream or a special custard mixture with candied peels. Others even have almond paste as filling instead of a creamy custard.
Looking for the Authentic Italian Sfogliatelle Recipe ? Scroll down to the bottom. Or if you are looking for a different Italian dessert, this cannoli recipe might work for you.
According to visitnaples.eu, the sfogliatella is a symbol of the city of Naples.
The story goes that a nun in a convent somewhere in the Amalfi coast combined some leftover semolina with lemon liqueur, sugar and dried fruit.
Then she took some dough and kneaded them into two sheets, and put the semolina mixture in the center, serving as filling.
And this sweet pastry is called Santarosa, which is a sweet treat still very much popular in Italy today.
It was named after the convent of Santa Rosa, where the first nuns who created it lived. Later in the 19th century, the pastry made its way to the city of Naples.
There, a pastry shop owner named Pasquale Pintauro changed its shape into the triangular lobster tail that it is today.
Consistent to most of Italian cuisine, sfogliatella has at least two variations in the Campania region, and another one outside Italy.
The two kinds of sfogliatelle in Campania are sfogliatella riccia and sfogliatella frolla while the one outside Italy is called aragosta or lobster tail. The lobster tail is most popular in the United States.
Fillings may vary from cheese to an almond paste to a creamy custard with candied peels.
First off is the Sfogliatelle Riccia. According to most Italian websites, this should be eaten hot, as in right out of the oven. It’s because like croissants, sfogliatella riccia loses its deliciousness when it becomes cold.
This variation is filled with a custard-like mixture of semolina, sugar, ricotta, eggs, candied citrus peels, with a hint of cinnamon.
And of course, the pastry sports its popular clam shape. The crust is very crunchy and the filling has just the right amount of sweetness, perfect for breakfast, brunch, or afternoon tea.
Now, the other kind you find in Campania is sfogliatella frolla, which is a much simpler version of the pastry. How? Well, it basically has the same yummy filling.
However, it uses a simpler dough called shortcrust, instead of the one with several layers. This type of dough is the one most often used for tarts and pies.
Last is the Americans’ version of this well-loved Italian pastry popularly called Lobster Tail.
It is filled with a whipped cream mixture, which is usually added after baking. Its dough is kind of similar to that of Sfogliatelle Riccia.
The filling is a kind of choux pastry that is injected into the center of the pastry shell, which puffs up the core and lends the pastry its delectable shape.
Much more than just a uniquely scrumptious sweet treat, the sfogliatella is also a very good source of instant energy. Yep, you read that right.
This Italian pastry is rich in nutrients such as phosphorous and calcium.
Phosphorous is good for your metabolism, balances your body’s PH levels, and helps maintain your energy levels. Calcium, on the other hand, helps maintain the health of your heart, muscles, and nerves.
And both these nutrients are essential for maintaining strong and healthy bones. Pretty good for a pastry, don’t you think?
However, you have to watch out for the sugar and cheese because they do increase the calorie count.
This is where creating your own variation becomes interesting because you can craft one that will suit your dietary needs.
And without further ado, here’s the sfogliatelle recipe!
Ecco, your sfogliatelle is good to go! If you followed this authentic Italian sfogliatelle recipe correctly then you should be enjoying a very delicious batch right now.
Buon appetito!
OMG LOVE LOVE LOVE these, GRAZIE MILLE!!!
mille grazie per la ricetta.
❤️
Truth be told if you told an Italian (I’ll take my few friends from there as an example) that a sfogliatelle have the same texture as a croissant, they’d skin you alive.
I thought the same thing!
I totally agree!
I agree my grandmother mother would probably never talk to you again.
GREAT RECIPE! SPOT ON! USED KITCHENAID PASTA ROLLER
Love sfogliatelle!! My grandma used to make them all the time!! Thank you!
So, I want to surprise dad by serving his favorite sfogliatelle..He loved it, guess I succeeded in surprising him.
This recipe is dead on! My first time making it and nailed it, even with my sub par dough-handling skills. Thank You for sharing this!
Should I make my own candied orange or do you suggest I buy it? I’ll guess they’re sold in the raisin section?
Hi Jennifer! I made my own candied orange but you can totally purchase it and I think that’s the right section yes. Thank you!
Oh my! My nonna used to make them all the time, can’t wait to try this recipe!
Do you wrap the original cigar with the remaining 3 sheets of pastry? I’m confused if it’s the cigar shape with the next thin sheet or keep wrapping all sheets of pastry. I love these and want to attempt them.
Hi Elaine, I have just added a video, let us know if you have any questions!
Hi! Is this video still available? I see the VIDEO label at the end of the recipe but there is no link on my browser.
Hi Heather, the video should be there! Try to refresh the page or head over our Youtube channel!
Since I left NYC, I miss Italian pastry SOOO MUCH! This is one of my favorites. [OK, they’re ALL my favorites, LOL.] Can’t wait to make these over the “winter” – it’s too hot to bake in Florida right now.
Thanks for the recipe!!!
could you do a video making these. thank you
Hi Diane! I have just published the video, let us know if you have any questions!
I am 100 percent italian. Sfogliatells are my favorite pastry. LIVE IN SOUTH THEY DONT HAVE ANY HERE , DESPERATE FOR ONE. Thank yo so much would love that recipe.
Sorry but I don’t quite understand where the dough needs to be rolled with a pasta machine. Can you explain more or send me a video please.
Ciao Laya, thank you for your message and sorry for the late reply. We have just added a video of the recipe. Please let me know if it’s still unclear!
I loved making these! The dough is like silk. I received lots of compliments!!
Thank you for sharing the recipe.
Thank you Petra for stopping by! We’d love to see a picture of your sfogliatelle!
I want to make these, but, instead of using ml, gr, etc can you translate this with cups, teaspoon, tablespoon
Thank you
Hi Denise, I converted it for you, you just have to click on the conversion link right below the ingredients.Hope it turns out great!
Using grams is so much easier and more precise, you can get a cheap cooking scale from Amazon ($10) and you won’t have to stress about converting anymore.
This is a recipe which needs a lot of precision because the dough is all about specific ratios and formulas. For this reason I suggest you buy and use a kitchen scale for all future baking. Like Nonna said, it’s cleaner, easier, and honestly quicker to use. Once I started weighing my ingredients, I never used a measuring cup again (this last sentence is overly exaggerated for dramatic effect lol)
Great advice…when it comes to Italian baking, I always use the digital scale all the time…So far I have replaced the batteries twice.
What is the base flour you’re using? Standard all-purpose flour?
Hi Jeff, I have used all-purpose flour for this recipe.
Sorry, after watching the video I still don’t understand the dough. You make 4 very thin sheets of dough. You roll one up into a sausage shape. Do you then lay that sausage/cylinder on the end of the next piece of dough and roll it up to create a larger cylinder and do that again with the 3rd and 4th piece?
Hi Brian – Yes, that is correct. You will end up rolling all the sheets of dough into one cylinder. I’ll update the recipe instructions as soon as possible to make it clearer. Let me know how it turns out!
Word of advice, watch the video first. This dough is very labor intensive and the last thing you want to do is let all that hard work go to waste because of a silly mistake. The recipe is good, but some of the directions are not very clear, but it is made clear in the video. I spent most of last night making the dough and when I made the filling, I added all the semolina at once and it clumped up so badly. There was no way to fix that mess so I tossed it out and watched the video. In the video, she adds it gradually to prevent lumps, and that honestly was common sense for a baker like me, so It’s more my fault than that of the recipe’s instructions. Anyway I made a new batch of filling today and it looks great, and will fill up the pastry this afternoon. Wish me much luck!
Tasted these in a shop in Pompei, but with a creamy pistachio filling. Out of this world good! Not a croissant! Much to my dismay, I haven’t been able to find a pistachio filling recipe anywhere. Any suggestions? I’m going to try these today with the ricotta.
Yuuummy – that sounds delicious! I’ll keep an eye for the pistachio filling and post it here when I find it!
Hi, have never made these, but would like to try. Recipe calls for, unsalted butter or lard. Which is best to use, butter or lard or a combination of both? Some recipes use a combination. The shop bought ones are so crisp and light. If I use butter only will I get that crisp?
The fat puzzles me the most about this type of pastry, also puff pastry too I can never get it just right, again because of the fat. Can you please suggest how to go about this?
Thank you!
Hi Mary – thank you for stopping by. Lard is probably the best ingredient for this recipe. In Italy we use “strutto”, which is basically rendered lard. In the US is difficult to find rendered lard, you can use lard instead.
Question about the preparation of the dough. I have a pasta roller press on my KitchenAid and even at the smallest setting it doesn’t get as paper thin as what I am seeing on other videos. Any suggestions?
Second: 500 gm will be divided into 4 sections…after you roll out the dough to the thinnest setting, do you continue to roll all of the sections into one big ROLL?
Very easy to make. I made my own candied orange peel. I was in no rush and with all prep and waiting took about 3 days. Two days to let the orange peel dry.
Ciao Charles – The smallest setting of the KitchenAid pasta roller should work. If you want to make it thinner, you can try using a rolling pin, make sure to spread some lard on it first.
As per your second question: yes, you want to roll all the 4 sections of dough into one big roll.
Please send us some pictures of your sfogliatelle!
HI! Do you have a recipe for the sfogliatella frolla that you could post please?
Hi Cathie! I’ll post it soon. Thank you for stopping by!
I tried the recipe and it didn’t work at all. The layers merged and stuck together. Couldn’t make the cone shape as shown in the video. Butter solidifies in the fridge so I’m not even sure how it could work. ended up with no layers.
I am sorry Delphine! Sometimes it takes more than one try to turn out right. Don’t be discouraged though and please keep trying, these sfogliatelle are absolutely amazing!
As a senior we did not learn this metric system so ounces and pounds would be nice.
Thank you, i’ve Been searching for real authentic ITALIAN RECIPES!
I just got back from 2weeks in iItaly and this little gem was my Favorite Pastry by far. Didn’t even know the name. I also just got a pasta maker so I can now make the dough. Will use this recipe.
That sounds wonderful Karen! I’d love to see how your creation will turn out!
I’m racking my brain( what’s left of it) here trying to figure out conversions to US. Can you give me a US version? Gr, is it grams or grains? Quick, I’m pulling ALL my hair out!!!!!
Hi Elaine, gr is grams!
IMHO sfogliatella are the best! If I had written the line, Clamenza would have said…Leave the gun. Take the sfogliatella. But, being a Sicillian he bought cannolis.
Should I buy fine semolina flour? or is regular grain ok?
Hi Elaine. Regular grain is fine.
Love Italian Pastries
Is it possible to use orange zest instead of orange peel?? If so how much would you need to use ? Also can you make the dough a day ahead of time ? Thanks !
Hi LIz – Yes it’s possible, you can use the zest of an orange for the filling. As per the dough, yes you can make the dough one day ahead, you can keep it in the fridge wrapped in plastic wrap.
Is there anything you can substitute the semolina flour for?
Ciao Ivana – The traditional filling for sfogliatelle includes semolina flour and ricotta. You can try with a pastry cream, but I am not sure how they’ll turn out – I never tried it. If you do, let me know!
I made these today and they came out great. Only thing I would change is reduce amount of salt for the pastry dough to 1.5 or 2 teaspoons. 1 tablespoon is a bit much.
Thanks for the tip Vincenzo!
Is it ok to refrigerate the dough overnight and bake in the morning?
Hi Caroline – Yes, you can refrigerate the dough overnight.
Trying this for the first time next week, Can I refrigerate the pastry rolled overnight or only 1-2 hours?
Ciao Julia – Yes, you can refrigerate the pastry overnight.
Made your recipe today! They came out fantastic.
So happy it turned out great Ray!
Looks so delicious can’t wait to try it
Grazie! Let us know how it turns out!
https://www.instagram.com/p/CJbuevrHfmO/?igshid=14rvu64fc0vve
I’ve made these twice now. They’re so good right out of the oven
I am related to a Italian family and I want the 2 sisters of the family to see this and see what they decide about making it. Complicated but they can probably do it. Thank you for the challenge….
I hope they’ll decide to make them – they are delicious!!! Let us know how it turns out if they do. Grazie Marlene!
Hi,
Thanks for this recipe! I love it. Sadly I seem to have a problem with defolding the cone. I can see the layers but when I start pushing them out they stick together. Can you belp me please? I really want to succeed for my husband ❤.
Thank you very very much
Sun
Ciao Sun – That’s ok if they stick together because when they bake in the oven they will raise and form an authentic sfogliatella. Sorry for my late reply, I hope they turned out great for you and your husband!
I’m trying to see the video but its not coming up Is there anywhere else I can watch how this is made? Looks phenomenal !!!
Ciao Shirley – here’s the video https://www.youtube.com/watch?v=5SkclzB0htQ&ab_channel=NonnaBox
Can we use a rolling pin to make the dough or should I wait and get a pasta maker? Any tips on making the dough so the letters stay separated for the final molding? Thanks
You can use a rolling pin, it won’t be as uniformed as the pasta machine. I do recommend using a pasta maker though.
Just found this fabulous pastry and now I want to make them!!
Fantastico! Let us know how they turn out!
Can you buy the puff pastry?
Ciao Becca, you can try how it turns out. I never tried it.
Has the video been removed? I see where it says “Jump to Video”, but there is no video.
Ciao Ben, no video is there, it should load automatically on the right of the browser. If it doesn’t here’s the link https://www.youtube.com/watch?v=5SkclzB0htQ&t=7s&ab_channel=NonnaBox
So I tried this and felt I did a great job.
When I took the dough roll out of the fridge and cut into slice, the whole thing stuck together. I was not able to “punch through it” There were no separations in the layers.
Did I not use enough butter between the sheets? Was there too much water in the dough mixture? I just am confused why this didn’t work.
Hi David – Just to verify I understood correctly, do you mean before before baking the sfogliatelle or after? If it’s before baking, then it’s normal not to see any separation between the layers, it will come up when baking. Let me know and I’ll be happy to help.
Hello! I was curious if you could make these and then freeze them at stage 10, right before baking them off and bake as needed for daily production?
Also are these Pastries okay if the are not served immediately?
Thank you so much!
Hi Kyran – Yes, you can freeze them at step 10. Before cooking them, leave them at room temperature for 20 minutes and then bake them for 25-30 minutes. You can enjoy sfogliatelle also if they are not served immediately, although they will taste better when they are warm.
I adore this pastry and always wanted to try to make it myself. I found this recipe and it turned out wonderful! Thank you so very much!
PS: I think we all need a nonnabox book in our kitchens now
Grazie mille, I am glad it turned out great! I would like to publish a book someday!
I have tons of filling left, is there anything I could make with it ?
Ciao Phoebe – You could use it as a filling for crostata or strudel or with any dessert using pasta frolla.