Sfogliatelle Napoletane
Submitted by trinnyg
Sfogliatelle Napoletane are flaky Neapolitan pastries filled with creamy ricotta custard, candied orange peel, and vanilla. Homemade Italian pastry dough baked golden and dusted with powdered sugar.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minSfogliatelle are the pride of Naples. Buttery pastry rectangles stuffed with a ricotta custard that’s been enriched with egg yolks, vanilla, and bits of candied orange peel. One bite and you’re standing on Via Toledo with espresso in hand.
The pastry dough is soft and elastic, chilled before rolling to make it workable. The filling is a proper stovetop custard folded with fresh ricotta, giving it that signature creamy-but-not-too-sweet character.
Sealed, egg-washed, and baked until they turn a deep golden brown, then finished with a generous snowfall of powdered sugar. This is Italian baking at its most rewarding.
Chef Tips
- Chill the dough for the full 30 minutes so it rolls out without sticking or springing back
- Stir the custard constantly over low heat to prevent lumps and scorching
- Seal the pastry edges firmly with a fork so the filling doesn’t leak during baking
- Let the custard cool completely before mixing in the ricotta, or it will become grainy
Ingredients
Directions
Combine pastry ingredients, adding enough milk to give dough a soft, elastic consistency.
Knead well, cover and chill for 30 minutes.
FILLING: beat 1 egg and 3 egg yolks with superfine sugar, add cornstarch and gradually mix in milk and vanilla.
Pour into a pan; place over low heat and bring to a boil, stirring constantly.
Remove from heat, allow to cool and mix in ricotta and orange peel.
Preheat oven to 375℉ (190℃).
Roll out pastry on a floured board, then cut into rectangles.
Put filling on half the rectangles and cover with remaining rectangles, sealing edges firmly.
Brush with beaten egg.
Arrange on a greased, floured baking sheet and bake until golden brown.
Dust with powdered sugar.
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