Sfogliatelle Ricce


Ever since Mike and I started dating, he was always showing off his cooking skills, mainly making fresh pasta to impress the Italian chick! It worked obviously 🙂

He has this Italian Cook Book with the recipe for Sfogliatelle. However, we never got around making them as they take forever to make and they are a bit expensive. Or so we thought. After reading that recipe more carefully, it was clear that the dosage of the ingredients were to make A LOT more than what we wanted and that is why it would’ve been ridiculous. I conducted a little research and found a few other recipes, all very similar, the only thing that changes is the timing to work the pastry. Some say to let it rest for 24 hours others for less.

We learnt what to do and what not to as we started making them. So I will avoid you the pain of doing what we did and actually simplify the process. We were ambitious and thought it would be easy to make the pastry while having it 5 meters long! Here are some pics to prove this ahaha It was fun but it was very challenging to actually roll it into the shapes when that long and heavy to hold.

mike pastry

Please note that this recipe takes almost all day to make.

INGREDIENTS: (makes 20 small approx)


500 gr flour

200 ml water

1 tbsp honey

pinch of salt

250 gr lard


175 gr semolina

220gr ricotta

1 egg

1/2 Cup sugar

pinch of salt

1 tsp vanilla

525ml water

Start with the pastry. Put the flour in a bowl, add the honey, salt and the water little by little. The dough has to result grainy. Compact the dough into a ball, without kneading it. Grease with lard and cover with a damp tea towel. Let rest for 30minutes.


Knead the pastry without adding any flour, lard or water. It might take a bit of work but knead until it is smooth and has no clumps in it. Make into a ball. Grease with lard, cling wrap it and place in the fridge for 2 hours.


Roll it out with a rolling pin to give it a rectangular shape. Cut off sections of the pastry and pass them through a pasta machine. The pastry has to be extra thin, so tighten the machine up to the last number available.

Slather the wafer thin pastry with lard and roll it on its self. (The original recipe said to roll it on a rolling pin first then on itself, but we found it to be long and unnecessary step). Wrap two or three of the piece you’ve cut and thinned together. So when you are done rolling one sheet, you work another piece and roll it on the first. We made three rolls in total.

img_3373 img_3375

Wrap in cling and put in the fridge for 4 hours.


Make the filling. Boil the water with the salt. Add the semolina and mix quickly. Cook for a few minutes and then let it cool. In another bowl, mix the ricotta, vanilla, sugar and the egg. Add the semolina. Put in the fridge.

Turn oven on 180°. Line some trays. Unwrap the pastry and cut into 2 cm rolls.

LOOK at those layers!


Use some lard to grease the outside and help you make the cone shape. Hold the roll horizontally. Push the roll upwards with your thumbs. Careful not to break or divide the layers and make it as even as you can.

img_3387 img_3379

Fill with the ricotta mix and place on the tray.


Bake for 20 minutes.


When cooled down, sift icing sugar on top. And they are ready to be devoured!!!These are so yummy, Mike has three on the first go. They do taste like home.


Enjoy. Ciao for now xox

4 thoughts on “Sfogliatelle Ricce

  1. Knowing exactly how these should look smell and taste I think you’e hit the nail. I can just see them in front of me. Well done. What a challenge you pulled off. Probably the toughest party to produce!!
    There is also the variation though with candied peel in the ricotta filling which gives it that fresher lighter taste. There’s no end to your scrive…


    1. The original recipe does have candied peel in them but I personally
      Don’t like them so I didn’t consider
      Putting them in this time round 😊


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