Italian Breakfast Italian Dessert Italian Pastries

Yummy Italian Recipe: “SFOGLIATELLA RICCIA”

Is a deliciously special dessert from Naples.

This Sfogliatella Riccia recipe is basically simple to make.

The only difficulty is the shaping of the dough so I included a Youtube video to demonstrate how the shells for the Sfogliatella Riccia are formed.. Enjoy!



  • 2 cups of all-purpose flour
  • 1 cup semolina
  • 2 Tbls of sugar
  • 1/8 tsp of salt
  • 3/4 cup of butter
  • 1/2 cup of water
  • 1/2 cup of lard or butter, melted


  • Combine flours, sugar, and salt in a large bowl. Mix well.
  • Add butter, cutting it into the dough until blended.
  • Slowly add water.
  • Knead until firm. Form into a ball, cover, and refrigerate for 2 hours.



  • 1 cup of milk
  • 1/4 cup of semolina
  • 1 cup ricotta
  • 1 egg , beaten
  • 1/4 cup of sugar
  • 1/8 tsp of cinnamon
  • 4oz of candied orange or lemon peel, chopped
  • 1/2 cup of powdered sugar


  • Add milk in a saucepan over medium heat.
  • Bring to a boil and slowly add semolina flour.
  • Stir constantly so as to avoid lumps.
  • Simmer three to four minutes.
  • Remove from the heat, pour into a bowl and allow to cool.
  • Pass the ricotta through a sieve..
  • Add the ricotta, egg, sugar, candied fruit, and sugar to semolina. Beat well. Set aside.
  • Remove dough from refrigerator. Divided it into two equal parts.
  • Place the dough on a floured board and roll very thin with a rolling pin into an 18 inch square.
  • Brush the thin pastry with butter.
  • Roll the dough up like a jelly roll.
  • Cut the roll into a number of 4 inch pieces.
  • Pick up one piece of the dough in your hand.
  • Press your thumb in the center of the pastry and push it down to form a hole like a cup. (See Video)
  • Fill the cup with 2 tablespoons of filling.
  • Fold the cup until the open edges touch.
  • Press the edges together to seal the pastry.
  • Brush the top with beaten egg yolk.
  • Repeat above until all pastry and filling are used.
  • Preheat over to 425°F.
  • Line two cookie sheets with parchment paper.
  • Place the shells on the paper and bake for 15 minutes or until brown.
  • Let the pastry cool on the cookie sheet for five minutes.
  • Then place on a rack to completely cool .
  • Sprinkle with confectioners sugar and serve.

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