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Epicurious
Gourmet

Sfogliatelle Ricce

4.2

(13)

Sfogliatelle on a cooling rack.
Romulo Yanes

We have to be honest: This sfogliatelle recipe is quite an undertaking. Some of our food editors were surprised that these Italian ricotta-filled pastries could even be made at home. However, if you're in the mood for a delicious project, sfogliatelle are worth the time and energy involved.

Cooks' notes:

·Fine semolina flour isn't labeled as such on the package, but if it doesn't say "coarse," then you've got the right product.
·Dough cylinders can be chilled up to 2 days, or frozen 1 month. Thaw before proceeding.
·Filling can be made 1 day ahead and chilled, covered.
·Filled sfogliatelle (before being brushed with lard butter and baked) can be made 1 day ahead and chilled, covered, or frozen 1 month, wrapped well in plastic wrap. Bring to room temperature before baking.
·Sfogliatelle are best eaten fresh from the oven. If you have leftovers, reheat them in a 350°F oven about 8 minutes.

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