Sfogliatelle Ricce Napoletane (Neapolitan Ricotta-Filled Pastries)

Dough and lamination

• 320 g Plain flour
• 1 tsp Fine sea salt
• 150 ml Water
• 220 g Unsalted butter

Filling

• 350 ml Whole milk
• 140 g Caster sugar
• 1 pinch Fine sea salt
• 90 g Semolina
• 1 medium Orange, zest and juice
• 1 tsp Ground cinnamon
• 1 tsp Vanilla extract
• 350 g Ricotta
• 1 Egg yolk

1. Make the dough: mix the plain flour and fine sea salt in a bowl, then add the water and bring together into a firm dough. Knead for 8 to 10 minutes until smooth and elastic. Cover and rest at room temperature for 30 minutes.
2. Meanwhile, cook the semolina base: bring the whole milk, caster sugar and a pinch of fine sea salt to a gentle simmer in a saucepan. Whisk in the semolina in a steady stream and cook over low heat for 3 to 5 minutes, stirring, until very thick and pulling from the sides. Scrape into a bowl and cool to room temperature.
3. Finish the filling: finely zest the orange, then squeeze 2 tbsp of juice. Beat the cooled semolina mixture with the ricotta, orange zest, orange juice, ground cinnamon, vanilla extract and egg yolk until smooth and pipeable. Cover and chill for 20 minutes to firm slightly.
4. Roll the dough into a long rectangle about 2 mm thick on a lightly floured surface. Melt the unsalted butter and let it cool until fluid but not hot. Brush a thin layer of butter over the dough, then roll it up tightly from the long side into a compact log.
5. Chill the dough log for 30 minutes so it firms up for shaping. Heat the oven to 200°C (390°F) and set a baking tray inside to preheat. Cut the log into 10 equal slices.
6. Shape each slice into a shell: with buttered fingers, press from the centre outwards to open the layers into a cone, keeping the tip closed and the rim thin. Pipe or spoon the ricotta filling into each shell, filling generously without forcing it. Arrange on the hot tray, leaving space between pastries.
7. Bake for 20 to 25 minutes until deeply golden, crisp and clearly layered. Cool for 10 minutes before serving so the filling sets and the pastry stays flaky. Serve warm or at room temperature.

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