Sfogliatella Riccia: Mastering the Shell
This is a test of patience and technique rather than simple ingredients. You are building structural integrity into the dough, creating the leaves that shatter when you bite into them.
The dough needs time to relax.
Do not rush the resting periods. If the dough snaps back when you roll it, walk away for thirty minutes and try again.
- Pasta machine
- Marble or granite slab
- Very sharp serrated knife
- Baking sheet
- Plastic wrap
What goes in.
- 500gStrong bread flour
- 200mlWater
- 100gLard (room temperature)
- 150gSemolina flour
- 450mlWater
- 250gFresh ricotta, well-drained
- 150gGranulated sugar
- 1Egg
- 50gCandied orange peel, finely diced
Layering for the Crunch
You must spread the lard thinly across the entire surface of the stretched dough before rolling it into a log. This prevents the layers from fusing during baking, allowing them to separate into distinct sheets.
The method.
Form the dough
Mix flour and water until a stiff, smooth mass forms. Knead for 10 minutes until elastic. Wrap in plastic and refrigerate for 2 hours.
Sheet the dough
Using the pasta machine, roll the dough until it is translucent. Aim for a long ribbon, at least 1 meter in length.
Create the log
Brush the ribbon with softened lard. Roll it tight into a cylinder, adding more lard as you go. Wrap the finished log and refrigerate overnight.
Prepare the filling
Cook semolina in salted water until thick. Let it cool, then fold in the ricotta, sugar, egg, and candied peel. Chill until firm.
Shape and fill
Slice the log into 1cm discs. Use your thumbs to push the center of the disc outward, forming a cone. Stuff with the filling and pinch the edges to seal.
Bake
Bake at 200°C for 20 minutes, then lower to 180°C until the exterior is deep golden brown and the layers are fully separated.
Other turns to take.
Sfogliatella Frolla
Uses a shortcrust pastry shell instead of the laminated dough, resulting in a dense, crumbly texture.
When it doesn't go to plan.
Use a marble surface for rolling; it keeps the dough cool and prevents the lard from melting.
Drain the ricotta in a cheesecloth for at least four hours; excess moisture will ruin the crisp pastry.
The lard is non-negotiable; butter does not have the same melting point or strength required for these layers.
The ones that keep coming up.
Can I use butter instead of lard?
Technically yes, but the texture will be closer to puff pastry. Lard provides the signature structural integrity and crispness.
Why is my dough tearing?
You are stretching it too fast or the dough hasn't rested enough. Cover it with a damp cloth and let it sit for twenty minutes before trying again.
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