Sfogliatelle — Neapolitan lobster-tail pastry
Sfogliatelle are Neapolitan layered pastries shaped like clamshells — many leaves of paper-thin dough rolled into a tight cone, filled with a sweetened ricotta-and-semolina cream studded with candied peel, then baked. The crackling, fan-shaped exterior gives them their nickname, lobster tail.
i. Origin & history
Sfogliatelle were reportedly invented in the 17th century at the Santa Rosa monastery on the Amalfi coast, then refined in Naples by the pastry chef Pasquale Pintauro in the early 19th century. Pintauro's Spaccanapoli shop is still operating; the pastries he sells are a Naples institution.
ii. Ingredients
Makes 12 servings · scroll the side panel to adjust
- 500 g strong flour
- Pinch salt
- 250 ml warm water
- 200 g lard or unsalted butter, very soft
- 250 g fresh ricotta, drained
- 100 g caster sugar
- 100 g fine semolina
- 250 ml whole milk
- 1 egg yolk
- Zest of 1 orange
- Zest of 1 lemon
- 60 g candied orange peel, chopped
- ½ tsp cinnamon
- 1 tsp vanilla
iii. Method
- Make dough: mix flour, salt and water; knead 10 min; rest 30 min. Roll out very thin (almost see-through) into long strips.
- Brush each strip generously with lard. Stack strips, then roll into a tight cylinder. Wrap; chill 4 hours.
- Make filling: cook semolina in milk to a thick porridge; cool. Beat with ricotta, sugar, yolk, zests, candied peel, cinnamon and vanilla.
- Slice the cylinder into 1.5 cm discs. With your thumbs, push the centre of each disc to form a cone shape. Fill with ricotta mixture; pinch the open edge to seal.
- Bake at 200 °C for 25-30 min until deeply golden. Dust with icing sugar.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Sfogliatelle riccia is the layered (frilly) version. Sfogliatelle frolla uses shortcrust pastry — simpler, less spectacular. Santa Rosa is the larger, often topped-with-cream original from the monastery.
vi. Common questions
What is sfogliatelle?
Sfogliatelle is neapolitan lobster-tail pastry, from italian cuisine. The crackling, fan-shaped exterior gives them their nickname, lobster tail
Where is sfogliatelle from?
Sfogliatelle is from the italian dessert tradition; the recipe and history are detailed above.
How long does sfogliatelle keep?
See the storage note in the Quick facts panel: 1 day at room temperature.