Ricci di Mare: Sfogliatella Napoletana

Embark on a Neapolitan voyage with the Sfogliatella Napoletana, a pastry that epitomizes the art of Italian baking. Each bite unravels layers of crispy, buttery pastry, revealing a heart of sweetened ricotta and citrus that sings with the soul of Napoli.
Ricci di Mare: Sfogliatella Napoletana

Preparation and Baking Time

  • Prep Time: 3 hours (including dough resting) 
  • Bake Time: 30 minutes

Servings and Size

  • Yields: 10 pastries 
  • Serving Size: 1 sfogliatella

Nutritional Information (per serving)

  • Calories: 350 kcal 
  • Carbohydrates: 40g 
  • Protein: 7g 
  • Fat: 18g 
  • Saturated Fat: 11g 
  • Sugars: 15g


For the Dough

  • All-purpose flour - 500g
  • Water - 200ml
  • Salt - 5g
  • Unsalted butter (for layering) - 300g

For the Filling

  • Ricotta cheese - 500g
  • Sugar - 150g
  • Egg yolk - 1
  • Semolina - 100g
  • Candied orange peel - 50g
  • Cinnamon - 1 tsp

Method of Preparation

  1. Create the dough by mixing flour, water, and salt. Knead and rest.
  2. Roll out the dough, layer with butter, and fold several times to create thin layers.
  3. Prepare the filling by combining ricotta with sugar, egg yolk, semolina, candied peel, and cinnamon.
  4. Cut dough into circles, fill with ricotta mixture, and shape into the classic seashell form.
  5. Bake until golden and finish with a dusting of powdered sugar.

Culinary Tips

  • The dough must be thin enough to see through for authentic texture.
  • Serve freshly baked for maximum flakiness.


  • Q: Can I make sfogliatelle with pre-made puff pastry? A: While not traditional, puff pastry can be a quick substitute.
  • Q: What if my ricotta is too wet? A: Strain the ricotta overnight to achieve the right consistency.


Sfogliatella Napoletana is a testament to the finesse of Italian pastry, a delightful treat that is both a feast for the eyes and a celebration for the palate.