Sfogliatella Santa Rosa – Italian Cream Puff Pastry
Introduction (short)
Sfogliatella Santa Rosa is a traditional Italian pastry from the Amalfi Coast, famous for its crispy, multi-layered shell filled with a creamy semolina and ricotta mixture, often flavored with candied fruit and orange zest. It’s a masterpiece of texture and taste — golden, flaky, and filled with sweet, velvety cream.
Ingredients
For the Pastry Dough:
2 cups (250 g) all-purpose flour
¼ tsp salt
¾ cup (180 ml) warm water
2 tbsp lard or unsalted butter, softened (plus more for brushing)
For the Filling:
½ cup (100 g) semolina flour
1 cup (240 ml) milk
1 cup (250 g) ricotta cheese, drained
¼ cup (50 g) granulated sugar
1 large egg
½ tsp vanilla extract
1 tsp orange zest
2 tbsp candied orange peel (optional)
1 tbsp honey (optional)
For the Syrup and Dusting:
2 tbsp sugar
1 tbsp water
Powdered sugar for dusting
Instructions
Step 1: Prepare the dough by mixing flour and salt in a large bowl.
Step 2: Gradually add warm water and mix until a rough dough forms. Knead for 10 minutes until smooth and elastic.
Step 3: Wrap the dough in plastic wrap and let it rest for 1 hour.
Step 4: Divide the dough in half and roll out each portion into a very thin sheet (almost translucent).
Step 5: Brush the sheet generously with softened butter or lard. Roll it tightly into a log, jelly-roll style.
Step 6: Wrap and chill the roll in the refrigerator for 2 hours (or overnight) to firm up.
Step 7: Meanwhile, make the filling by heating milk in a saucepan. Slowly whisk in the semolina, stirring constantly until thickened.
Step 8: Remove from heat and let it cool completely.
Step 9: In a separate bowl, mix ricotta, sugar, egg, vanilla, orange zest, and candied peel. Add the cooled semolina and combine until smooth.
Step 10: Slice the chilled dough roll into ½-inch thick rounds. Flatten each round with your fingers to create a cone or seashell shape.
Step 11: Fill each cone with a spoonful of the ricotta-semolina filling and seal the open end.
Step 12: Arrange the pastries on a baking sheet lined with parchment paper.
Step 13: Bake in a preheated oven at 400°F (200°C) for 25–30 minutes or until crisp and golden brown.
Step 14: While warm, brush lightly with sugar syrup, then dust generously with powdered sugar before serving.
How to Make
Start with the dough: the key to sfogliatella is rolling the pastry paper-thin and brushing it with fat to create those iconic flaky layers.
Forming the cone shape requires gentle pressing and stretching — take your time so the layers stay intact.
The filling should be creamy but not runny. Let it cool before spooning into the shells.
Bake until crisp, not soft — sfogliatella should shatter slightly when bitten.
Finish with a touch of syrup and powdered sugar for that perfect bakery shine.
Variations
Sfogliatella Riccia: The classic version — made with the same dough but shaped smaller and more tightly curled.
Sfogliatella Frolla: Uses a shortcrust dough instead of layered pastry for a softer, crumbly texture.
Chocolate Cream Filling: Replace ricotta with chocolate pastry cream or Nutella for a decadent twist.
Lemon Version: Add lemon zest instead of orange and a spoonful of lemon curd in the filling.
Mini Sfogliatella: Make bite-sized versions for parties or tea-time desserts.
Tips
Use a pasta machine or rolling pin to roll the dough as thin as possible — this creates the signature crisp layers.
Chill the dough well before slicing to make shaping easier.
Drain ricotta thoroughly; excess moisture will make the filling watery.
Don’t overfill — a small spoonful is enough to prevent bursting during baking.
Serve fresh and warm for the best texture.
Store leftovers in an airtight container and reheat briefly in the oven to restore crispness.
Conclusion (short)
Sfogliatella Santa Rosa is a timeless Italian pastry that captures the spirit of the Amalfi Coast — crisp, golden layers filled with a sweet, creamy heart. Each bite is a blend of craftsmanship and indulgence, perfect for coffee mornings or elegant dessert tables.