How to Make Sfogliatelle: A Step-by-Step Guide to Pastry Perfection

Sfogliatelle, those delicate, shell-shaped pastries hailing from Naples, Italy, are a true testament to the artistry of pastry making. With their crisp, flaky layers that shatter with every bite, revealing a rich, creamy filling, sfogliatelle are a symphony of textures and flavors that will transport you straight to a charming Italian bakery.

While the intricate layers might seem daunting at first, fear not! This comprehensive guide will walk you through each step of the process, ensuring you’ll be savoring these delightful treats in no time. Let’s embark on this culinary adventure together and unlock the secrets of making perfect sfogliatelle!

Ingredients You’ll Need for Sfogliatelle

Before we dive into the baking process, let’s gather our ingredients. Don’t be intimidated by the list; most of these are pantry staples.

For the Dough (sfoglia):

• 500 grams (about 3 1/2 cups) all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 150 ml (about 2/3 cup) water, at room temperature

For the Filling:

• 500 grams (about 2 cups) ricotta cheese, drained
• 200 grams (about 1 cup) granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 cup finely chopped candied orange peel (optional, but traditional)

For Assembly:

• 1 cup melted unsalted butter, for brushing the dough
• Powdered sugar, for dusting

Essential Tools for Sfogliatelle Success

Having the right tools can make your sfogliatelle adventure smoother and more enjoyable:

• Stand mixer: While you can knead the dough by hand, a stand mixer with a dough hook will make your life much easier, especially when working with this type of dough.
• Rolling pin: You’ll need a sturdy rolling pin to achieve the thin sheets of dough required for the signature sfogliatelle layers.
• Sharp knife or pizza cutter: This will help you cut the dough into uniform shapes.
• Pastry brush: Use this to evenly brush the melted butter between the dough layers.
• Baking sheet: Line it with parchment paper for easy cleanup.

Crafting Your Sfogliatelle: A Step-by-Step Guide

Now, let’s roll up our sleeves and get down to the heart of the matter – making the sfogliatelle!

1. Preparing the Dough:

1. Combine dry ingredients: In the bowl of your stand mixer, whisk together the flour and salt.
2. Add water gradually: With the mixer on low speed, gradually add the water to the flour mixture. Mix until a rough dough forms.
3. Knead to perfection: Knead the dough with the dough hook attachment for about 10 minutes, or until it becomes smooth and elastic. If kneading by hand, knead for about 15 minutes.
4. Rest and relax: Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes. This resting period allows the gluten in the dough to relax, making it easier to roll out later.

2. Creating the Signature Layers:

1. Roll it thin: On a lightly floured surface, roll out the dough into a very thin, almost transparent rectangle – aim for a thickness of about 1/8 inch. Be patient; this step requires some finesse and might take a few tries to master.
2. Embrace the butter: Brush the entire surface of the rolled-out dough generously with melted butter. Don’t skimp on this step; the butter is what creates those irresistible flaky layers.
3. Roll and fold: Starting from the shorter end, tightly roll the dough into a log, like a jelly roll. Then, fold the log in half, bringing the two ends together.
4. Chill out: Wrap the folded dough log tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps to solidify the butter and makes the next rolling step more manageable.

3. Shaping the Sfogliatelle Shells:

1. Slice and dice: Remove the chilled dough log from the refrigerator and cut it into 1-inch thick slices.
2. Flatten and form: Working with one slice at a time, use your fingers to flatten the dough into a disc, then cup your hand around it and gently shape it into a cone, keeping the center slightly thinner than the edges.

Sfogliatelle dough

4. Filling and Baking:

1. Sweeten the deal: In a bowl, combine the ricotta cheese, sugar, vanilla extract, cinnamon, and candied orange peel (if using). Mix well until everything is combined.
2. Generously fill: Hold each sfogliatelle cone in your hand and fill it generously with the ricotta mixture, ensuring not to overfill, as the filling will expand slightly during baking.
3. Bake to golden perfection: Arrange the filled sfogliatelle on a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until they are golden brown and puffed up.

Baked Sfogliatelle

5. The Final Flourish:

1. Dust with delight: Once the sfogliatelle are baked, let them cool slightly before generously dusting them with powdered sugar.

Enjoying Your Masterpiece:

Sfogliatelle are best enjoyed warm, shortly after baking, when the layers are at their crispiest and the filling is at its creamiest. Serve them with a cup of espresso or cappuccino for a truly authentic Italian experience.

Tips and Tricks for Sfogliatelle Success:

• Dough consistency is key: The dough should be smooth and elastic, not too sticky or dry. Adjust the water amount if needed, adding a tablespoon at a time.
• Don’t overwork the dough: Over-kneading can lead to a tough dough.
• Thin is in: The thinner you roll out the dough, the flakier the layers will be.
• Chill out: Chilling the dough between rolling and folding helps prevent the butter from melting too quickly and ensures those distinct layers.
• Filling variations: Feel free to get creative with the filling! You can add chocolate chips, chopped pistachios, or even a touch of citrus zest for an extra burst of flavor.

Making sfogliatelle is a labor of love, but the results are well worth the effort. These delicate pastries are a true testament to the art of Italian baking and are sure to impress your family and friends. Now that you’re armed with this comprehensive guide, it’s time to put on your baker’s hat and create your own sfogliatelle masterpiece!