Sfogliatelle Napoletane, or Sfogliatelle Ricce

Neapolitan Flaky Pastries in the Shape of Clams

Preparation info

  • Makes

    16 to 18

    • Difficulty


Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

Sfogliatelle are the Neapolitan pastry par excellence. Made from a recipe for an ancient form of puff pastry, sfogliatelle ricce (curly or flaky sfogliatelle) are shatteringly crisp and flaky on the outside, with a creamy, semolina-thickened ricotta filling within. The pastry shops in Naples that sell the sfogliatelle keep them in warmers, so that the fat in the dough, usually lard, does not have an opportunity to congeal and render the pastry heavy.