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Semolina Pastry Sfogliatella

A delightful Italian pastry with flaky layers filled with a creamy ricotta mixture, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups semolina flour
  • 1/2 cup unsalted butter, melted
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/2 teaspoon salt
Filling Ingredients
  • 1 cup ricotta cheese
  • 1/3 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 ea egg
  • Zest of 1 lemon lemon

Method
 

Preparation
  1. In a large bowl, mix semolina flour, melted butter, water, sugar, and salt until combined. Knead the mixture on a floured surface until smooth.
  2. Cover the dough and let it rest for 30 minutes.
Make the Filling
  1. In another bowl, blend ricotta cheese, confectioners' sugar, vanilla extract, egg, and lemon zest until creamy and smooth. Set aside.
Assemble the Pastries
  1. After resting, divide the dough into smaller portions. Roll each portion into thin sheets to create layers.
  2. Cut circles in the rolled dough, place a tablespoon of filling in the center, and fold the dough over to encase the filling, shaping it into a lovely crescent.
Bake
  1. Preheat your oven to 375°F (190°C). Arrange the pastries on a baking sheet lined with parchment paper and bake for 30-35 minutes or until golden brown.
Cool and Serve
  1. Once baked, let the Semolina Pastry Sfogliatella cool for a few minutes, then sprinkle with powdered sugar before serving.

Notes

Substitute ricotta with mascarpone for a richer flavor. Ensure the dough rests adequately for best results. Avoid overfilling pastries as they may burst during baking. Store leftovers in the fridge for up to 3 days.