How to make it
6 steps. Take it one step at a time.
Combine bread flour, water, honey, and salt
Combine bread flour, water, honey, and salt. Knead for about 10-15 minutes until the dough is very firm and smooth. Wrap in plastic and let rest at room temperature for 1 hour.
15 minRoll the dough through a pasta machine, starting
Roll the dough through a pasta machine, starting at the widest setting and finishing at the thinnest possible setting, until you have a very long, translucent strip. Brush the entire surface generously with softened lard.
Starting at one end
Starting at one end, roll the thin dough strip into a very tight cylinder (salami style). Brush with more lard as you roll. Once finished, wrap the log tightly in plastic and refrigerate for 12 to 24 hours.
1 dayTo make the filling
To make the filling, bring milk to a boil. Whisk in semolina and cook until very thick. Remove from heat and let cool completely. Once cool, mix in ricotta, sugar, egg, candied orange peel, cinnamon, and vanilla until smooth.
10 minPreheat oven to 400°F
Preheat oven to 400°F (204°C). Slice the chilled dough log into 1-inch discs. Place a disc in your palm and, using your thumbs, gently push the center outward while rotating to create a cone/seashell shape.
Fill the cone with the ricotta mixture and close the edges slightly
Fill the cone with the ricotta mixture and close the edges slightly. Place on a parchment-lined tray. Bake at 400°F (204°C) for 10 minutes, then reduce to 375°F (191°C) and bake for another 20 minutes until golden brown and crispy.
30 min
A little kitchen wisdom
Traditional sfogliatella requires lard (strutto) for the perfect texture, as its higher melting point creates the characteristic crisp layers. If unavailable, vegetable shortening is the best substitute. The dough must be rolled extremely thin—almost translucent—using a pasta machine.
