Sfogliatella Riccia

Named for its many thin pastry leaves, sfogliatella riccia is a Campania classic shaped into a ridged seashell. Crisp layers cradle a sweet ricotta-semolina filling brightened with candied citrus, baked until deep gold.

Serves 8 · 120 min prep · 25 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 1 batch sfogliatella or layered pastry doughBakery
• 1/2 cup semolinaPantry
• 2 cups whole milkDairy
• 1 cup ricottaDairy
• 1/2 cup sugarPantry
• 1/4 cup candied citrusPantry
• 1 eggDairy
• 1 tsp vanillaSpices
• for dusting powdered sugarPantry

Instructions

1. 1Cook semolina in milk; cool; mix with ricotta, sugar, citrus, egg, vanilla.
2. 2Shape layered dough into shells; fill.
3. 3Bake until deep gold and crisp.
4. 4Dust with sugar.