Napoletan Sfogliatelle

A gloomy Saturday in April… On the program, a day of cooking with Véronique, The World of Milan. We set ourselves a challenge, that of making sfogliatelle, delicious and emblematic Italian pastries. Making them is a real challenge, and there won’t be too many of us for that.
Indeed, the paste that composes them is very particular. It is a very, very thin dough that is brushed with lard before being rolled into a large sausage, then cut and shaped into small cones. To make it, we use a pasta machine. It’s actually not that complicated after all. All you need is time, space and 4 hands.
While chatting, the sfogliatelle slowly take shape.

A day of cooking is always a great pleasure. And what a satisfaction to have made them and to taste them.

For the recipe, we were largely inspired by a recipe found in a Jamie Magazine. For shaping, videos helped us a lot.
Our sfogliatelle are garnished with a pastry cream rich in lemon juice to which candied fruit and ricotta are added.

Since then, I have had the opportunity to taste it in Italy. They were topped with Nutella.
We can therefore imagine all kinds of more or less authentic toppings.

Napoletan Sfogliatelle:


425g T00 flour
210g water
3 tbsp olive oil
1 tbsp of honey

In the Kitchenaid bowl, put all the ingredients and knead for about ten minutes.

Make a ball, wrap it in plastic wrap and let it rest for an hour in the fridge.


250g milk
2 small eggs + 2 small egg yolks
150g sugar
2 lemons
30g cornstarch
1 pinch of salt
250g ricotta
70 g of candied fruit (lemon and citron cruzilles)

Heat the milk.

Meanwhile, whisk the eggs and sugar.
Add the cornflour, lemon juice and zest and salt.
To mix together.

Pour the hot milk over the mixture in several batches, then put everything back on low heat and allow to thicken, stirring constantly.

Allow to cool before adding the ricotta and candied fruit cut into small pieces.
To book.


115g butter
70g lard

Melt the butter and lard.

Cut the dough into 4 pieces.

Coarsely roll out the first piece before passing it through the rolling mill. Lightly flour.
We start at the widest notch to go to the finest. The dough therefore becomes increasingly thin and therefore increasingly long. This is where 4 hands will be needed.

Place the dough on the work surface.

Brush the dough thus deposited with the butter and lard mixture.
Roll it as you go while stretching it with your hands. The dough is extremely elastic and is very easy to handle. You should get a tight roll.

Do the same for another piece of dough then wrap it around the first roll.
Continue in the same way with the other two pieces of dough, rolling them as you go around the roll.
We thus obtain a large sausage.

Film and refrigerate for 1 hour.

Cut the sausage into slices 1 cm thick.

Spread them out with the flat of your hand, then shape them into a cone with your fingers.
fill them with cream then close them, sealing the edges and place them on two baking sheets.

Do the same for everyone. We got about 20 of them.

Preheat the oven to 200°C.

Bake the sfogliatelle in two batches for about 30 minutes.

Sprinkle with icing sugar and enjoy, preferably the same day.

To finish: we used the Kitchenaid dough sheeter, which is very practical, but a manual dough machine will also work.

With these quantities, you will have about half of the filling left. The solution for the bravest would therefore be to make more dough so that you end up with 2 sausages to cut.
Otherwise, the filling is also very good this way and will find a use, for example on a pie base.

The T00 flour, special pizza brings elasticity to the dough.

As soon as Vero will have published his recipe, I will add the link to his article. thus, you will have twice as many explanations. As it will not necessarily be presented in the same way, the two recipes will complement each other…

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