Sfogliatelle-Traditional Sfogliatelle: An Italian Christmas Blessing

Sfogliatelle

Traditional Sfogliatelle: An Italian Christmas Blessing

The Story Behind Sfogliatelle

Born in the cloistered kitchens of Santa Rosa monastery near Amalfi in the 17th century, sfogliatelle emerged when resourceful nuns transformed leftover semolina into a delicate pastry shell cradling sweet ricotta. The name means "many leaves," reflecting the hundred paper-thin layers that shatter at first bite. Neapolitan bakers later perfected this treasure, making it the crown jewel of Italian Pasticceria.

Traditional Sfogliatelle

For the Ricotta Cream

• 1 lb (450g) whole milk ricotta cheese

• 2 cups whole milk

• ¾ cup (140g) fine semolina flour

• ½ cup (100g) granulated sugar

• 1 large egg plus 1 egg yolk

• ⅓ cup finely diced candied orange peel

• 1 teaspoon ground cinnamon

• 1 tablespoon pure vanilla extract

• 1 tablespoon orange blossom water

• ¼ teaspoon sea salt

• 2 tablespoons unsalted butter

For the Pastry Shells

• 4 sheets frozen puff pastry, thawed according to package directions

• Confectioners' sugar for dusting

Instructions

Prepare the Ricotta Cream

1. In a heavy-bottomed saucepan, combine milk, sugar, salt, and butter over medium heat. Stir until the butter melts and the mixture begins to simmer gently. While whisking continuously, shower in the semolina flour in a steady stream to prevent lumps from forming. Continue stirring for 6-7 minutes until the mixture thickens into a smooth, creamy consistency. Remove from heat and spread onto a shallow dish to cool completely, about 45 minutes.

2. Once cooled, transfer the semolina cream to a mixing bowl. Add the ricotta, whole egg, and egg yolk. Beat with an electric mixer on medium speed until silky and well combined, about 2 minutes. Fold in the candied orange peel, cinnamon, vanilla extract, and orange blossom water. Cover and refrigerate for at least 1 hour or overnight.

Shape the Sfogliatelle

1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

2. Working with one sheet of puff pastry at a time (keep the others chilled), cut each sheet into 6 equal rectangles. Position one rectangle with the short end facing you. Using a sharp paring knife, make 5-6 parallel cuts across the bottom two-thirds of the rectangle, leaving the top third and both side edges intact. These slits will create the characteristic “leaves” when folded.

3. Gently fold the top uncut portion down over the slitted area. Place approximately 2 tablespoons of the ricotta cream in the center. Fold the left side over the filling, then fold the right side over, creating an overlapping seal. Press gently along the bottom and center seam to secure. Carefully flip the pastry so the smooth side faces up and transfer to the prepared baking sheet. Repeat with remaining pastry and filling, spacing them 2 inches apart.

4. Bake for 28-32 minutes, rotating the pans halfway through, until the pastries are deeply golden and puffed. The layers should be crisp and flaky. Allow to cool for 10 minutes before generously dusting with confectioners’ sugar.

Nutrition Facts (per serving)

Calories: 345 | Carbohydrates: 32g | Protein: 8g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 185mg | Fiber: 1g | Sugar: 9g | Calcium: 95mg | Iron: 1.2mg

Output: Makes 24 pastries

A Christian Home Baker’s Wisdom

My dear Nonna Giulia always said that sfogliatelle teach us patience and reverence. She would remind me that just as each delicate layer requires gentle handling, so too must we handle our families with tenderness during the busy Christmas season.

Her sacred tips: Always pray a quiet blessing as you fold each pastry, asking that it brings joy to whoever receives it. Work in the coolest part of your kitchen, preferably in the morning hours when the house is still peaceful. Never rush the cooling of the semolina cream—patience here ensures a smooth, luxurious filling. And most importantly, save one sfogliatelle to share with a neighbor or someone who might be spending Christmas alone. “The pastry that leaves your hands,” she’d whisper, “carries your love further than you can walk.” Keep a small bowl of ice water nearby to cool your fingertips between pastries, ensuring the butter in the dough stays cold and the layers remain distinct.

Italian Grandmother's Whispers: In every fold, a prayer. In every layer, a lesson in patience. In every bite, the sweetness of love made visible.

"She gets up while it is still night; she provides food for her family... She sets about her work vigorously; her arms are strong for her tasks... Her children arise and call her blessed." [Proverbs 31:15, 17, 28]

May your kitchen be blessed and may each Sfogliatelle carry your love to those who taste it.