12 Delicious Sfogliatelle Ricce Recipes You Must Try

Craving a taste of Italy without leaving your kitchen? Dive into the flaky, creamy world of sfogliatelle ricce with our roundup of 12 must-try recipes. Perfect for home cooks looking to impress, these delightful pastries blend tradition with a touch of creativity. Whether you’re a baking novice or a seasoned pro, there’s a recipe here to spark your culinary adventure. Let’s get baking!

Classic Italian Sfogliatelle Ricce

Unbelievably delicious and flaky, Classic Italian Sfogliatelle Ricce is a pastry that’s sure to impress. You’ll love the crispy layers and sweet ricotta filling that make this treat a standout.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup water (ice cold)
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened (for easier spreading)
• 1 cup ricotta cheese (whole milk for creaminess)
• 1/2 cup granulated sugar
• 1 egg (for egg wash, gives a golden finish)
• 1 tsp vanilla extract (or almond for a twist)

Instructions

1. In a large bowl, mix flour and salt. Gradually add ice-cold water, stirring until a dough forms.
2. Knead the dough on a floured surface for 5 minutes until smooth. Wrap in plastic and chill for 30 minutes.
3. Roll the dough into a thin rectangle on a floured surface. Spread softened butter evenly over the surface.
4. Starting from one end, tightly roll the dough into a log. Wrap and chill for another 30 minutes.
5. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Cut the chilled dough log into 1-inch slices. Press each slice into a muffin tin to form a cup.
7. In a separate bowl, mix ricotta, sugar, and vanilla extract until smooth. Fill each dough cup with the mixture.
8. Brush the edges with beaten egg for a golden finish. Bake for 25-30 minutes until golden and crispy.
9. Let cool slightly before serving. The layers should be crisp, and the filling creamy.

Delight in the contrast of textures with every bite. Serve warm with a dusting of powdered sugar or a drizzle of honey for extra sweetness.

Chocolate Filled Sfogliatelle Ricce

Picture this: you’re biting into a crispy, flaky pastry only to discover a rich, chocolatey surprise inside. That’s the magic of Chocolate Filled Sfogliatelle Ricce, a delightful twist on the classic Italian dessert that’s sure to impress.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup water (lukewarm, about 110°F)
• 1/4 cup unsalted butter, melted (cooled slightly)
• 1/4 tsp salt
• 1 cup semisweet chocolate chips (or chopped chocolate for smoother filling)
• 1 tbsp powdered sugar (for dusting, optional)

Instructions

1. In a large bowl, mix flour and salt. Gradually add water and melted butter, stirring until a dough forms.
2. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
3. Roll the dough into a thin rectangle, about 1/8 inch thick. Brush lightly with melted butter.
4. Starting from one long edge, roll the dough tightly into a log. Wrap in plastic and chill for 1 hour to firm up.
5. Preheat your oven to 375°F. Cut the log into 1-inch pieces and press each piece into a small cup shape.
6. Fill each cup with chocolate chips, then pinch the edges to seal. Place on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes until golden and crispy. Let cool slightly before dusting with powdered sugar.

Unbelievably crispy on the outside with a gooey chocolate center, these pastries are best served warm. Try pairing them with a scoop of vanilla ice cream for an extra indulgent treat.

Lemon Glazed Sfogliatelle Ricce

Let me tell you about this delightful pastry that’s about to become your new favorite. Lemon Glazed Sfogliatelle Ricce is a crispy, flaky treat with a sweet lemon twist that’s perfect for any time of day.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup unsalted butter, cold and cubed (keep it cold for flaky layers)
• 1/4 cup water (ice cold, to keep the dough tender)
• 1/2 tsp salt (fine sea salt works best)
• 1 cup ricotta cheese (whole milk for creaminess)
• 1/2 cup powdered sugar (sifted to avoid lumps)
• 1 tbsp lemon zest (freshly grated for the best flavor)
• 1/4 cup lemon juice (freshly squeezed, adjust to taste)
• 1 egg (for egg wash, to get that golden shine)

Instructions

1. In a large bowl, mix the flour and salt. Add the cold, cubed butter and use your fingers to rub it into the flour until it resembles coarse crumbs.
2. Gradually add the ice-cold water, stirring until the dough just comes together. Be careful not to overwork it. Wrap the dough in plastic and chill for 30 minutes.
3. While the dough chills, mix the ricotta, powdered sugar, lemon zest, and lemon juice in a bowl until smooth. Chill the filling to firm it up.
4. Roll the dough out on a floured surface to about 1/8-inch thickness. Cut into rectangles, spoon the filling onto one half, fold over, and crimp the edges to seal.
5. Brush the pastries with beaten egg for a golden finish. Bake at 375°F for 20-25 minutes, or until golden and crisp.
6. Let them cool slightly before serving. The glaze will set as they cool, creating a perfect balance of sweet and tart.

Just imagine biting into that crispy shell to find the creamy, lemony filling inside. Serve these beauties warm with a dusting of powdered sugar or a dollop of whipped cream for an extra special touch.

Ricotta and Honey Sfogliatelle Ricce

Wow, have you ever tried something so delicious it feels like a hug from the inside? That’s exactly what Ricotta and Honey Sfogliatelle Ricce is like—a crispy, flaky pastry filled with sweet, creamy ricotta and a drizzle of honey. Perfect for when you’re craving something indulgent but not overly complicated.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup water (lukewarm, about 110°F)
• 1/4 cup unsalted butter, melted (cooled slightly)
• 1/4 tsp salt
• 1 cup ricotta cheese (whole milk for creaminess)
• 2 tbsp honey (plus extra for drizzling)
• 1/2 tsp vanilla extract (or almond extract for a twist)
• 1 egg (for egg wash)

Instructions

1. In a large bowl, mix flour and salt. Gradually add water and melted butter, stirring until a dough forms.
2. Knead the dough on a floured surface for 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
3. While the dough rests, mix ricotta, honey, and vanilla extract in a bowl. Chill the filling to firm up.
4. Roll the dough into a thin rectangle on a floured surface. Brush with melted butter and fold into layers, repeating 3 times.
5. Cut the dough into strips, spoon a tablespoon of filling onto each, and roll into cones. Seal edges with egg wash.
6. Preheat oven to 375°F. Bake sfogliatelle on a parchment-lined tray for 25 minutes or until golden and crisp.
7. Let cool slightly before drizzling with honey. Serve warm for the best texture.

Mmm, the contrast between the crispy layers and the soft, sweet filling is unreal. Try serving these with a dusting of powdered sugar or alongside a cup of strong espresso for an authentic experience.

Almond Crusted Sfogliatelle Ricce

Let’s dive into making Almond Crusted Sfogliatelle Ricce, a delightful pastry that’s as fun to make as it is to eat. You’ll love the crispy layers and sweet almond flavor that make this treat a standout.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup water (lukewarm, about 110°F)
• 1/4 cup sugar (adjust to taste)
• 1/4 tsp salt
• 1/2 cup unsalted butter (cold, cubed)
• 1 cup almond flour (for that nutty crust)
• 1 egg (beaten, for egg wash)
• 1/2 cup ricotta cheese (drained, for filling)
• 1/4 cup powdered sugar (for dusting, optional)

Instructions

1. In a large bowl, mix 2 cups all-purpose flour, 1/4 cup sugar, and 1/4 tsp salt.
2. Add 1/2 cup cold, cubed butter to the flour mixture. Use your fingers to rub the butter into the flour until it resembles coarse crumbs.
3. Gradually add 1/2 cup lukewarm water, mixing until a dough forms. Tip: If the dough feels too sticky, add a little more flour.
4. Wrap the dough in plastic and chill in the refrigerator for 30 minutes. This makes it easier to handle.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Roll the chilled dough on a floured surface into a thin rectangle, about 1/8 inch thick.
7. Sprinkle 1 cup almond flour evenly over the dough, then gently press it into the surface.
8. Starting from one long side, tightly roll the dough into a log. Tip: Keep the roll tight to create those signature layers.
9. Cut the log into 1-inch pieces and place them cut-side up on the prepared baking sheet.
10. Brush the tops with beaten egg for a golden finish.
11. Bake for 20-25 minutes, or until golden and crispy. Tip: Rotate the baking sheet halfway through for even browning.
12. Let the pastries cool slightly before filling with 1/2 cup ricotta cheese. Dust with powdered sugar if desired.

Buttery and crisp, these pastries are a textural dream with their flaky layers and creamy filling. Serve them warm with a drizzle of honey for an extra touch of sweetness.

Cinnamon Spiced Sfogliatelle Ricce

Picture this: you’re biting into a flaky, buttery pastry that’s perfectly spiced with cinnamon, and suddenly, you’re transported to a cozy Italian bakery. That’s the magic of Cinnamon Spiced Sfogliatelle Ricce.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup unsalted butter, cold and cubed (keep it cold for flaky layers)
• 1/4 cup granulated sugar (adjust to taste)
• 1 tsp ground cinnamon (for that warm spice kick)
• 1/2 cup water (ice-cold to keep the dough tender)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. In a large bowl, mix the flour and salt. Add the cold, cubed butter and use your fingers to rub it into the flour until it resembles coarse crumbs.
2. Gradually add ice-cold water, a tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it tender.
3. Wrap the dough in plastic and chill in the fridge for 30 minutes. This helps relax the gluten and makes rolling easier.
4. On a floured surface, roll the dough into a thin rectangle. Sprinkle evenly with sugar and cinnamon.
5. Starting from one long edge, tightly roll the dough into a log. Tip: Roll it snugly to create those signature layers.
6. Slice the log into 1-inch pieces and place them cut-side up on a baking sheet lined with parchment paper.
7. Bake in a preheated oven at 375°F for 20-25 minutes, or until golden and crisp. Tip: Keep an eye on them after 15 minutes to prevent over-browning.

Serve these beauties warm, and watch as the layers shatter with each bite. The cinnamon spice pairs wonderfully with a dollop of whipped cream or a dusting of powdered sugar for extra sweetness.

Orange Blossom Sfogliatelle Ricce

Fancy a taste of Italy without leaving your kitchen? These Orange Blossom Sfogliatelle Ricce are your ticket to a sweet, flaky adventure. Perfect for impressing guests or treating yourself on a lazy afternoon.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup cold unsalted butter, cubed (keep it cold for flaky layers)
• 1/4 cup granulated sugar (adjust to taste)
• 1/2 cup water (ice cold)
• 1/2 tsp salt (fine sea salt works best)
• 1 tbsp orange blossom water (find it in Middle Eastern stores)
• 1 cup ricotta cheese (whole milk for creaminess)
• 1/4 cup powdered sugar (for dusting, optional)

Instructions

1. In a large bowl, mix flour and salt. Add cold butter cubes, using your fingers to rub them into the flour until it resembles coarse crumbs.
2. Gradually add ice-cold water, stirring until a dough forms. Tip: Don’t overwork the dough to keep it tender.
3. Wrap the dough in plastic and chill for 30 minutes. This step is crucial for easy rolling.
4. On a floured surface, roll the dough into a thin rectangle. Fold it into thirds like a letter, then roll out again. Repeat this process 3 times for flaky layers.
5. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. In a separate bowl, mix ricotta, granulated sugar, and orange blossom water until smooth.
7. Cut the dough into strips, spoon the ricotta mixture onto each, then roll them up into the classic sfogliatelle shape.
8. Bake for 25-30 minutes or until golden and crispy. Tip: Rotate the tray halfway for even baking.
9. Let cool slightly, then dust with powdered sugar if desired.

Bite into these and you’ll find layers shattering to reveal a creamy, fragrant filling. Serve them warm with a drizzle of honey for an extra touch of sweetness.

Pistachio Cream Sfogliatelle Ricce

Unbelievably delicious and slightly fancy, Pistachio Cream Sfogliatelle Ricce is the pastry you didn’t know you needed in your life. It’s crispy, creamy, and packed with the rich flavor of pistachios, making it a perfect treat for any time of day.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup water (cold)
• 1/4 tsp salt
• 1/2 cup unsalted butter (cold, cubed)
• 1 cup pistachio cream (or make your own by blending 1 cup shelled pistachios with 1/4 cup sugar and 2 tbsp water)
• 1 egg (for egg wash)
• 1 tbsp sugar (for sprinkling, optional)

Instructions

1. In a large bowl, mix 2 cups flour and 1/4 tsp salt. Add 1/2 cup cold water and mix until a dough forms.
2. On a floured surface, knead the dough for 5 minutes until smooth. Wrap in plastic and chill for 30 minutes.
3. Roll the dough into a thin rectangle on a floured surface. Dot with 1/2 cup cold, cubed butter, then fold the dough over the butter and roll out again. Repeat this process 3 times for flaky layers.
4. Chill the dough for another 30 minutes. Preheat your oven to 375°F (190°C).
5. Roll the dough out one final time, then cut into 4-inch squares. Place a tablespoon of pistachio cream in the center of each square.
6. Fold the squares into triangles, sealing the edges with a fork. Brush with beaten egg and sprinkle with sugar if desired.
7. Bake for 20-25 minutes until golden and crispy. Let cool on a wire rack before serving.

Golden and flaky on the outside with a creamy, nutty filling inside, these pastries are a dream. Serve them warm with a dusting of powdered sugar or a side of vanilla ice cream for an extra special treat.

Vanilla Bean Sfogliatelle Ricce

Just imagine biting into a crispy, flaky pastry filled with creamy vanilla bean goodness. That’s what you get with Vanilla Bean Sfogliatelle Ricce, a delightful Italian treat that’s easier to make at home than you might think.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup water (room temperature)
• 1/4 cup unsalted butter, softened (or margarine for a dairy-free option)
• 1/4 tsp salt (adjust to taste)
• 1 cup ricotta cheese (drained well)
• 1/2 cup powdered sugar (sifted to avoid lumps)
• 1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, mix the flour and salt. Gradually add water, stirring until a dough forms. Tip: If the dough feels too sticky, add a little more flour.
2. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
3. Roll the dough into a thin rectangle on a floured surface. Spread the softened butter evenly over the dough. Tip: Use a pastry brush for even distribution.
4. Starting from one end, tightly roll the dough into a log. Wrap in plastic and chill for 1 hour. Tip: Chilling makes the dough easier to handle.
5. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. In a bowl, mix ricotta, powdered sugar, and vanilla bean seeds until smooth. Set aside.
7. Slice the chilled dough log into 1/2-inch thick pieces. Flatten each piece into a circle, then spoon a tablespoon of the ricotta mixture into the center.
8. Fold the edges over the filling, pinching to seal. Place on the baking sheet, brush with egg wash, and bake for 25-30 minutes until golden brown.

So there you have it—Vanilla Bean Sfogliatelle Ricce with a crispy exterior and a soft, sweet filling. Serve them warm with a dusting of powdered sugar or alongside a cup of espresso for an authentic Italian experience.

Espresso Infused Sfogliatelle Ricce

These espresso-infused sfogliatelle ricce are the perfect pick-me-up, combining the crisp layers of traditional sfogliatelle with a rich coffee flavor. You’ll love how the espresso enhances the pastry’s sweetness without overpowering it.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup unsalted butter, chilled and cubed (keep cold until use)
• 1/4 cup granulated sugar (adjust to taste)
• 1/2 tsp salt
• 1/2 cup water (ice cold)
• 1/2 cup ricotta cheese, drained (for creamier filling)
• 1/4 cup powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (or almond extract for variation)
• 2 tbsp espresso powder (dissolved in 1 tbsp hot water)
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, whisk together flour, granulated sugar, and salt.
2. Add chilled butter cubes to the flour mixture. Use your fingers to rub the butter into the flour until it resembles coarse crumbs.
3. Gradually add ice-cold water, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Wrap the dough in plastic and chill for at least 1 hour. This helps relax the gluten and makes rolling easier.
5. On a floured surface, roll the dough into a thin rectangle. Fold it into thirds like a letter, then roll out again. Repeat this process 3 times for layered pastry.
6. Spread the dough with a thin layer of butter, then roll it tightly into a log. Chill for 30 minutes to firm up.
7. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
8. Cut the log into 1-inch slices. Press each slice into a muffin tin to form a shell. Tip: Work quickly to keep the dough cold.
9. In a bowl, mix ricotta, powdered sugar, vanilla, and espresso mixture until smooth. Fill each pastry shell with the mixture.
10. Brush the edges with beaten egg for a golden finish. Bake for 25-30 minutes, or until the pastry is golden and crisp.

Biting into these sfogliatelle, you’ll first notice the crisp, flaky layers giving way to the creamy, espresso-kissed filling. Serve them warm with a dusting of powdered sugar or alongside a scoop of vanilla gelato for an indulgent treat.

Caramel Drizzled Sfogliatelle Ricce

Delight in the sweet, flaky layers of Caramel Drizzled Sfogliatelle Ricce, a pastry that’s as fun to make as it is to eat. Perfect for impressing guests or treating yourself, this recipe brings a touch of Italian bakery magic right to your kitchen.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup water (lukewarm, about 110°F)
• 1/4 tsp salt (fine sea salt preferred)
• 1/2 cup unsalted butter (cold, cubed)
• 1 cup ricotta cheese (whole milk for creaminess)
• 1/4 cup powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup caramel sauce (store-bought or homemade)

Instructions

1. In a large bowl, mix flour and salt. Gradually add water, stirring until a dough forms. Tip: If dough feels sticky, add a bit more flour.
2. Knead dough on a floured surface for 5 minutes until smooth. Cover with a towel and rest for 30 minutes.
3. Roll dough into a thin rectangle, about 1/8 inch thick. Dot with butter cubes, then fold dough into thirds like a letter.
4. Roll folded dough again to original size, then repeat folding. Chill for 1 hour. Tip: This creates flaky layers.
5. Preheat oven to 375°F. Mix ricotta, powdered sugar, and vanilla in a bowl. Roll dough thin, cut into circles, spoon filling, then fold into shells.
6. Bake on parchment-lined tray for 25 minutes until golden. Tip: Rotate tray halfway for even baking.
7. Drizzle warm caramel over pastries before serving.

Flaky, creamy, and caramel-kissed, these pastries are a textural dream. Serve them warm with a dusting of powdered sugar for extra sweetness or alongside a strong espresso to balance the richness.

Berry Compote Sfogliatelle Ricce

Very few desserts strike the perfect balance between flaky and creamy quite like this Berry Compote Sfogliatelle Ricce. You’ll love how the tangy berry compote contrasts with the sweet, layered pastry.

Ingredients

• 2 cups mixed berries (fresh or frozen, for a quicker option)
• 1/2 cup sugar (adjust based on berry sweetness)
• 1 tbsp lemon juice (brightens the compote)
• 1 package sfogliatelle ricce shells (found in the freezer section)
• 1 egg, beaten (for egg wash, ensures a golden finish)
• Powdered sugar, for dusting (optional, adds a sweet touch)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a saucepan over medium heat, combine the mixed berries, sugar, and lemon juice. Stir occasionally until the sugar dissolves and the berries break down, about 10 minutes. Tip: For a smoother compote, mash the berries slightly with a spoon.
3. Remove the berry compote from heat and let it cool slightly. It will thicken as it cools.
4. Arrange the sfogliatelle ricce shells on a baking sheet lined with parchment paper. Spoon about a tablespoon of the berry compote into each shell, being careful not to overfill.
5. Brush the edges of the shells with the beaten egg to help them seal and achieve a golden color.
6. Bake in the preheated oven for 15-20 minutes, or until the pastry is crispy and golden. Tip: Keep an eye on them after 15 minutes to prevent over-browning.
7. Let the sfogliatelle cool for a few minutes before dusting with powdered sugar, if desired. Tip: They’re best enjoyed warm when the pastry is at its flakiest.

Mmm, the contrast of the crispy, layered pastry with the juicy berry compote is simply irresistible. Serve these beauties with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Conclusion

You’ve just discovered a treasure trove of sfogliatelle ricce recipes that promise to delight your taste buds and impress your guests. Whether you’re a seasoned baker or trying your hand at these Italian pastries for the first time, there’s something here for everyone. Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest to spread the joy of baking!