Sfogliatelle (cheaters version)
Sfogliatelle is one of the Italian pastry seniors. Hailing from Campania, Italy, specifically “a nun’s convent on the Amalfi coast”, the pastry is floral, just like your grandmother’s perfume, layered with decades of history, showing up in Italian pastry cases next to Italian giants, cannoli, pasticciotto, and bomboloni.
There are two kinds: sfogliatelle riccia (crispy & layered pastry) and sfogliatelle frolla (cookie-like pasta frolla dough). Sfogliatelle riccia is a crispy shell shape (or “monk’s hood”) pastry filled with semolina + ricotta + orange peel; a combination that may appeal to a small palate pool. Unlike the ever-popular, King cannoli, to me, sfogliatelle still feels like a secret in the Italian community, and I hope it stays that way… so shhh.
I challenged myself to make this pastry (a cheater’s version) because it’s an absolute favorite and hard to find just anywhere. I used to give my grandmother mini sfogliatelle from La Deliziosa pastry shop every year for Christmas. I have some work to do on it, but for now I’m sharing its debut! Traditionally, sfogliatelle is made from a simple water, flour, and salt dough. It’s stretched miles long into a paper-thin sheet that’s buttered and rolled into a million-layer log; that’s what makes the dainty crisp layers. The log is cut into pucks that are pushed out and molded into cones for stuffing. Once baked off, it looks like a blooming seashell.
But my cheater’s version only goes so far, and I think you might find it more accessible for home baking. I use phyllo dough instead to create those crispy layers. Phyllo is very delicate and not as forgiving, but when buttered, rolled, and cut into pucks, you can easily push out the layers into a narrow cone and fill.
Why did I make so many? good question! I didn’t know how much the filling would amount to so I went based on that. which is great because that way you have so much more to play with. this is a bit of a project so might as well make more.
Sfogliatelle (cheaters version)
Ingredients
Filling
- 2 c. milk
- 200 g. Semolina
- 1 Large egg
- 1/2 c. Granulated sugar
- 10 oz. Whole milk ricotta
- zest of 1 orange use orange peel if you can source
- 1/4 tsp. cinnamon
- 1/4 tsp. kosher salt
Dough
- 2 boxes sfogliatelle (4 rolls)
- 4 sticks butter, melted
Instructions
Filling
- Heat milk in a medium pot over medium heat. Add semolina and cook stirring with a whisk initially and then quickly switching to a wooden spoon until the semolina absorbs the liquid and turns a light creamy yellow color. It should not feel gritty and there should be minimal lumps. Remove to a heatproof bowl, cool for 10 minutes.
- The semolina will be firm at this point so if needed use a stand mixer with a whip attachment or handheld mixer to incorporate egg, sugar, ricotta, orange cinnamon, and salt just until a light creamy mixture forms. Set aside in cool place.
Dough & Assembly
- Unwrap phyllo dough. spread melted butter on one sheet. Place another sheet about three quarters of the way dough. Butter that sheet. continue to layer and butter until you've used the entire roll. Starting from the end closest to you form a tight log and roll away from you until the log increases in size. You are essentially rolling up the phyllo again, but this time with butter.
- Cut buttered phyllo dough roll into 14, 1 1/2 inch slices. Using both of your thumbs to gently push out the center of the dough disk creating multiple buttered layers. Be gently since the phyllo dough isn't as forgiving and will tear easily. Pipe about a heaping tablespoon filling into the center.
- Preheat oven to 375°F and line 2 large sheet trays with parchment paper. Bake until golden brown and crispy 15 to 20 minutes. I say 18 minutes is the sweet spot.
