Sfogliatella Riccia (Neapolitan Flaky Pastry)

• Milk150ml
• Cinnamon½ teaspoon
• Orange zestzest of 1 orange
• Lard200g
• Semolina50g
• Candied orange peel100g
• Candied citron50g
• Saltpinch
• Powdered sugarto dust
• Sugar50g
• Water200ml
• Strong bread flour500g
• Ricotta cheese400g
• Egg yolk1 large

How to Make It

• 1

  Prepare the Dough (Pasta Sfogliatella): In a large bowl, combine 500g of strong bread flour, 200ml of water, and a pinch of salt into a very stiff, dry dough. Knead for 10 minutes. Then flatten it and pass it repeatedly through a pasta machine on the widest setting, folding it in half each time, until smooth, firm and elastic. Hand kneading this stiff dough is very hard, so the machine is recommended. Wrap tightly in plastic wrap and let it rest at room temperature for at least 2 hours, or refrigerate overnight, to relax the gluten so it can be rolled paper-thin.

• 2

  Laminate the Dough: Divide the dough into 4 pieces. Pass each piece through the pasta machine, narrowing the setting step by step down to the thinnest one, to make long strips. Lay the first strip on the work surface. Gently stretch it by hand with lard-greased fingers to about 18 cm wide and almost transparent. Brush it generously with some of the 200g of softened, room-temperature lard (or unsalted butter). Starting from a short end, roll it up very tightly, stretching each new section thin and brushing it with lard just before it is rolled on. When a strip ends, overlap the next strip by 2 cm and continue stretching, greasing and rolling in the same way. The result is a tight log about 18 cm long and 6 cm thick, made of dozens of paper-thin, lard-coated layers. Rub the remaining lard over the outside of the log, keeping a little back for step 6.

• 3

  Chill the Dough: Wrap the dough cylinder tightly in plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This chilling step is crucial for the lard to solidify and for the layers to properly form during baking, creating the signature "riccia" texture.

• 4

  Prepare the Filling: In a saucepan, bring 150ml of milk and 50g of sugar to a gentle simmer. Slowly whisk in 50g of fine semolina, stirring constantly until it thickens into a creamy porridge (about 5 minutes). Let it cool completely.

• 5

  Finish the Filling: Once the semolina mixture is cool, combine it in a bowl with 400g of fresh ricotta cheese (drained), 100g of candied orange peel and 50g of candied citron (finely diced), 1 large egg yolk, ½ teaspoon of cinnamon, and the zest of 1 orange. Mix until smooth and well combined.

• 6

  Shape the Sfogliatelle: Remove the log from the fridge and trim 1.5 cm from each uneven end, leaving a log about 15 cm long. Slice it into 10 equal rounds about 1.5 cm thick. Grease your hands with the reserved lard. Hold a round and press your thumbs into the center, then push outwards so the layers slide over each other and fan into a cone-shaped pocket with overlapping ridges. Do not tear or flatten the layers.

• 7

  Fill and Bake: Spoon a generous amount of the ricotta filling into each dough cone, ensuring it's well-packed. Gently pinch the open end to seal, shaping it into the classic shell. Place the sfogliatelle on a baking sheet lined with parchment paper. Bake in a preheated oven at 190°C (375°F) for 25-30 minutes, or until deeply golden brown and flaky.

• 8

  Cool and Serve: Once baked, remove the sfogliatelle from the oven and let them cool on a wire rack for a few minutes. While still warm, dust them generously with powdered sugar. Serve immediately to enjoy their exquisite warmth, crispy layers, and rich, aromatic filling.