Sfogliatella Santa Rosa: A Step-by-Step Guide

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Sfogliatella Santa Rosa

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Course Dessert

Cuisine Italian

Equipment

• Equipment Needed
• Rolling pin or pasta maker
• Baking sheet
• Piping bag
• Mixing bowls
• Pastry brush

Ingredients

  

• Ingredients
• For the Dough:
• 250 g all-purpose flour
• 50 g fine semolina flour
• 100 ml water
• 50 g lard or butter
• Pinch of salt
• For the Filling:
• 200 g ricotta cheese
• 100 g sugar
• 1 egg yolk
• 50 g candied citron or orange peel finely chopped
• 25 g semolina
• 250 ml milk
• 1 tsp vanilla extract
• For Assembly:
• Additional lard or butter for brushing
• Powdered sugar for garnish

Instructions

 

• Method
• Prepare the Dough:
• Mix flour, semolina, and salt in a bowl. Gradually add water, kneading until a smooth, elastic dough forms. Rest it under a damp cloth for 30 minutes.
• Prepare the Filling:
• Heat milk in a saucepan and slowly add semolina, stirring constantly to avoid lumps. Cook until thickened, then let it cool.
• Mix cooled semolina with ricotta, sugar, egg yolk, vanilla, and candied peel. Chill for 30 minutes.
• Roll Out the Dough:
• Roll the dough into a very thin sheet using a rolling pin or pasta maker. Brush the sheet with melted lard or butter, then tightly roll it into a log. Chill the log for 30 minutes to firm up.
• Shape the Pastries:
• Slice the dough log into 1cm-thick disks. Flatten each disk gently, forming a cone or shell shape. Fill each shell with the ricotta mixture using a piping bag.
• Bake:
• Preheat oven to 200°C (400°F). Arrange pastries on a baking sheet and bake for 25–30 minutes or until golden and crisp.
• Finish:
• Dust with powdered sugar and serve warm or at room temperature.
• Variations and Tips
• Filling Variations: Substitute ricotta with almond paste or add ground nuts for texture.
• Gluten-Free Option: Use gluten-free all-purpose flour and semolina substitutes.
• Vegan Adaptation: Replace ricotta with almond or cashew cream and lard with vegan butter.
• Ensure the dough is rolled as thin as possible for authentic flaky layers.

Keyword Sfogliatella Santa Rosa

The Sfogliatella Santa Rosa is a masterpiece of Italian pastry, originating in the 17th century from the monastery of Santa Rosa in Conca dei Marini, located in the province of Salerno, Campania. Its distinctive shell-like layers and rich, flavorful filling have made it a beloved dessert. Pasquale Pintauro, a Neapolitan pastry chef, popularized the recipe in the 19th century, cementing its status as a cultural icon of Italian cuisine. Let me show you how I make this intricate yet rewarding treat, drawing from my own personal experience to make it approachable for beginners.

Notes on What to Expect

Making Sfogliatella Santa Rosa can be a time-intensive process, but the result is worth the effort. The delicate, crispy layers encase a creamy, fragrant filling, offering a delightful contrast in texture and flavor. Don’t rush the chilling steps, as they’re crucial for shaping the pastry correctly.

Recipe Details

• Prep Time: 2 hours
• Cook Time: 30 minutes
• Time to Stand: 30 minutes (chilling dough)
• Total Time: 3 hours
• Ease of Cooking: Intermediate
• Servings: 10 pastries
• Calories: ~250 per serving
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Dessert
• Equipment Needed:
  • Rolling pin or pasta maker
  • Baking sheet
  • Piping bag
  • Mixing bowls
  • Pastry brush
  • Go get the  must-have equipment and ingredients for making a Savory  #Sfogliatella Santa Rosa here.

Ingredients

For the Dough:

• 250g all-purpose flour
• 50g fine semolina flour
• 100ml water
• 50g lard or butter
• Pinch of salt

For the Filling:

• 200g ricotta cheese
• 100g sugar
• 1 egg yolk
• 50g candied citron or orange peel, finely chopped
• 25g semolina
• 250ml milk
• 1 tsp vanilla extract

For Assembly:

• Additional lard or butter for brushing
• Powdered sugar for garnish
• Go get the  must-have equipment and ingredients for making a Savory  #Sfogliatella Santa Rosa here.

Method

1. Prepare the Dough:
   • Mix flour, semolina, and salt in a bowl. Gradually add water, kneading until a smooth, elastic dough forms. Rest it under a damp cloth for 30 minutes.
2. Prepare the Filling:
   • Heat milk in a saucepan and slowly add semolina, stirring constantly to avoid lumps. Cook until thickened, then let it cool.
   • Mix cooled semolina with ricotta, sugar, egg yolk, vanilla, and candied peel. Chill for 30 minutes.
3. Roll Out the Dough:
   • Roll the dough into a very thin sheet using a rolling pin or pasta maker. Brush the sheet with melted lard or butter, then tightly roll it into a log. Chill the log for 30 minutes to firm up.
4. Shape the Pastries:
   • Slice the dough log into 1cm-thick disks. Flatten each disk gently, forming a cone or shell shape. Fill each shell with the ricotta mixture using a piping bag.
5. Bake:
   • Preheat oven to 200°C (400°F). Arrange pastries on a baking sheet and bake for 25–30 minutes or until golden and crisp.
6. Finish:
   • Dust with powdered sugar and serve warm or at room temperature.

Variations and Tips

• Filling Variations: Substitute ricotta with almond paste or add ground nuts for texture.
• Gluten-Free Option: Use gluten-free all-purpose flour and semolina substitutes.
• Vegan Adaptation: Replace ricotta with almond or cashew cream and lard with vegan butter.
• Ensure the dough is rolled as thin as possible for authentic flaky layers.
• Go get the  must-have equipment and ingredients for making a Savory  #Sfogliatella Santa Rosa here.