{"id":13592,"date":"2017-10-27T10:29:19","date_gmt":"2017-10-27T08:29:19","guid":{"rendered":"https:\/\/bake-street.com\/?p=13592"},"modified":"2026-04-08T12:30:18","modified_gmt":"2026-04-08T10:30:18","slug":"sfogliatella-riccia-video-recipe","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/sfogliatella-riccia-video-recipe\/","title":{"rendered":"Sfogliatella Riccia {Video recipe}"},"content":{"rendered":"

The recipe that I bring you today I had in mind to make for about 4 years ago… It is one of those recipes that you are a little afraid to make at home, but that in reality can be carried out without problems. Today I will tell you how to make and enjoy the Sfogliatella Riccia<\/strong>.<\/p>\n

This Italian sweet is characterized by its infinite thin and crunchy layers that cover a filling very aromatic, juicy and spongy textured. As you can imagine, the fact of being elaborated with thin and crisp layers leads us to think of a dough that we will have to work until it is translucent. But we made it with strudel<\/a>, so there is no fear \ud83d\ude09<\/p>\n

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The origin of Sfogliatella.<\/h5>\n

The Sfogliatella is world-wide recognized as a symbol of the Campania\u00b4s patisserie.<\/p>\n

It was born in the XVIII century in the Monastery of Santa Rosa da Lima<\/a> in the province of Salerno. It is an elaboration that was the result of chance, like many other creations that today are authentic works of art.<\/p>\n

In the convent’s kitchen, a preparation was made that consisted of wheat semolina with limoncello, sugar and nuts. This filling was then placed between two pieces of dough and baked, giving rise to a sweet called Santarosa<\/strong>, taking its name from the convent where it was created. This elaboration was very well received by the near inhabitants of the convent.<\/p>\n

In 1818, a pastry chef named Pasquale Pintauro<\/em> obtained the convent’s secret recipe and modified it slightly. He arranged the original stuffing in a very fine, curly dough, which was given the famous triangular shape of “lobster tail” that characterizes today’s sfogliatella<\/em>.<\/p>\n

\"Sfogliatella <\/picture><\/div>\n
Sfogliatella Ricci<\/em>a should not be confused with Sfogliatella Frolla<\/em>.<\/h5>\n

In Campania you can find two variants of sfogliatella<\/em>, riccia<\/em> and froll<\/em>a<\/strong>. The first is the one that we will make, thin layers of dough that overlap with each other and we manage to keep them separated thanks to the lard.<\/p>\n

On the other hand, sfogliatella frolla<\/em> is made with a much less laborious dough (it can remind us of a p\u00e2te sabl\u00e9e<\/em>) and is shaped in a similar way to a pie.<\/p>\n

Both preparations are filled with a mixture of semolina and candied fruits.<\/p>\n

Other types of sfogliatella.<\/h5>\n

In Abruzzo, specifically in Teramo<\/a>, sfogliatella<\/em> is also prepared to celebrate Christmas (which is when the tradition of consuming them, although we can do it all year round) along with other sweets. This variety differs from the previous one for two reasons: it is said that its dough is much thinner and its filling is more aromatic. This is done with local products such as grape jam, nuts, sugar, cinnamon and cocoa.<\/p>\n

We can also find another variant in the United States called “aragosta<\/strong>” or lobster tail, made in the same way as sfogliatella riccia<\/em>, but with a much sweeter filling that is usually: cream, whipped cream, chocolate….<\/p>\n

\"Sfogliatella <\/picture><\/div>\n
How should I prepare the dough for sfogliatella<\/em>?<\/h5>\n

Traditionally, this dough must be made from a single piece<\/strong>. This can be easily feasible in a bakery, but at home it can be very complicated. Mainly not because of the inability to roll the dough through the pasta machine, but because of the thin thickness required to obtain good results. Not forgetting the large number of layers needed to obtain an attractive appearance.<\/p>\n

If we have machinery to help us, we can prepare a large quantity of dough for a large caliber final roll. Bearing in mind that we are going to work at home with our hands<\/strong> (in spite of being able to do the first part in kneading machine if you wish) this point would be more laborious and complex.<\/p>\n

For this reason we will work the dough and divide it into two parts that, later, we will rejoin to achieve a dough roll much wider than if we made the piece at once. I know it’s not the right thing to do, but after several tests and working with 17,6 oz (500 g) flour, it’s the best option I found getting the best results. We were eating sfogliatella<\/em> at home for several days!<\/p>\n