Sfogliatella Napoletana | A True Neapolitan Icon 🇮🇹
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The Sfogliatella Napoletana is one of the most loved pastries from Naples — flaky, buttery layers that shatter with each bite, revealing a creamy semolina and ricotta filling scented with citrus.
It’s the kind of pastry that defines Neapolitan mornings — best enjoyed with a strong espresso and a sweet memory of home.
Makes 13–16 pastries
For the dough:
• 500g flour (00)
• 200ml water
• 8g salt
• 150g butter (approx.)
For the filling:
• 400ml water
• 150g semolina (not flour)
• 400g ricotta
• 8g salt
• Candied fruits (optional)
• Icing sugar to finish
Instructions:
In a bowl, mix water, salt, and flour for about 10 minutes until smooth.
Transfer to the bench and compact by hand.
Pass through a pasta machine 3–4 times on the widest setting to compact the dough.
Cover with plastic wrap and let rest for 1 hour.
Meanwhile, make the filling: bring water and salt to a boil, then whisk in semolina until thick.
Transfer to a bowl, cool completely, then add ricotta and sugar. Mix until creamy and smooth.
After the dough has rested, roll it again through the pasta machine from widest to thinnest setting.
Wrap around a rolling pin, brushing butter between layers as you roll.
Press gently to compact, then slice into 1–2 cm thick rounds.
Flatten each piece into the classic shell shape, fill to the top with ricotta cream, and bake at 200°C for 20–25 minutes, until golden and crisp.
Dust with icing sugar and enjoy the authentic taste of Naples!
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And now you know how to make Neapolitan. Let’s start by putting 500 g of flour with 200 m of water and 8 g of salt all together. Now with the hook attachment, mix everything at medium speed for about 10 minutes. And before going ahead, if I can please ask you to help me out to grow this channel as I’ve been posting every single day for many months now. It will take you one second to just follow and share my recipe. Thanks a lot. Let’s go back in the video. And the mix looks like this. And you might think it’s not ready. It actually is. Let’s remove the mix from the bowl. Now compact with your hand. Simply go in here. Start passing through the machine on the larger size only. After two, three times, you’re going to see that the mix will change completely face. It’s going to look something like this. Now, simply fold it, cover everything, and let it rest like this for about 1 hour. Let’s remove the dough from the thin wrap in the machine from the largest part to the smallest part. Once the dough start to become too long, help yourself with a rolling pin. Just roll it around and make your life much easier. and we pass through the all the sides of the machine. Going to be left with a massive dough. Grab a rolling pin and wrap it around look like something like this. Let’s grab couple of container where we can put rolling pin and can stay still. Grab butter. The original recipe is with strutoto but if you can find butter is fine. Let’s cut the first part to make it even. Now just on the first part don’t put any butter the beginning. All right, that’s it. Now with your hand keep covering in butter. While you’re doing so stretch the dough but gently and keep rolling. Now as is too big just squeeze it a bit with your hand. Cut the external part about a finger thick. Just slice them. There they are. Okay. Now with your hand simply open them up like this. Put the filling. Grab a large pan and go inside with 400 ml of water and eight grams of salt and bring to boil. As soon the water is boiling, add 150 gram of seimolina, not the flour. Seolina and mix very fast. Now transfer in a bowl. Let it cool down. Once it’s a bit cooler and I have to change bowl because this is too small. Add 200 g of sugar, 400 g of ricotta and mix everything. And on top of that, you should add candidi. But I don’t like it, so I skip that. Baking tray with a baking paper. Grab back your foyatella with a spoon. Fill them until the top. Then close the front part and put on the tray. And once we’re done, in the oven 200° C for 20 25 minutes. Finish it up with icing sugar and enjoy a delicious napana. Ciao.
1 Comment
Delicious indeed 👌🫶