1. What’s the difference between Sfogliatella Riccia and Frolla?

Riccia has the layered flaky shell, while Frolla uses a shortcrust pastry, both are delicious!

2. Can I make the dough in advance?

Yes, it actually benefits from resting overnight in the fridge.

Keep the dough thin, the butter soft (not melted), and roll as tightly as possible.

Absolutely! Just drain it well using cheesecloth or a fine strainer.

Authentic Italian sfogliatelle with crisp buttery layers and creamy ricotta-orange filling.

2 cups all-purpose flour

1/2 tsp salt

3/4 cup water

1/2 cup butter (softened for brushing)

1 cup whole milk

1/4 cup semolina

1 cup ricotta cheese (drained)

1/3 cup sugar

1 egg

1 tsp vanilla extract

1 tsp orange zest

2 tbsp chopped candied orange peel

Powdered sugar (for dusting)

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1. Mix flour, salt, and water into a soft dough. Knead 10 minutes, rest 30 minutes.

2. Roll dough thin, spread with butter, and roll tightly into a log. Chill 2 hours or overnight.

3. In a saucepan, heat milk and semolina until thick. Cool slightly.

4. Mix semolina with ricotta, sugar, egg, vanilla, orange zest, and candied peel.

5. Cut chilled dough log into 1/2-inch slices. Press each into a cone shape with your thumbs.

6. Fill each cone with ricotta mixture and seal gently.

7. Brush with butter and bake at 375°F (190°C) for 25–30 minutes until golden and crisp.

8. Cool slightly and dust with powdered sugar.

For best flakes, roll dough very thin and chill well before baking.

Use orange blossom water for a floral note.

Freeze unbaked pastries for up to 2 months and bake fresh.