Description
These delicate Italian-inspired cookies are a perfect blend of crisp, flaky layers and creamy, aromatic filling. Ideal for a cozy afternoon tea, a festive holiday dessert table, or simply as a sweet treat to enjoy at home, these cookies bring a touch of elegance and traditional Italian charm to your kitchen. Inspired by the classic Neapolitan sfogliatelle, this recipe simplifies the process while keeping all the flavor and texture that make these cookies unforgettable.
Ingredients
For the dough:
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2 ½ cups all-purpose flour
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½ teaspoon salt
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1 tablespoon sugar
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½ cup unsalted butter, cold and cubed
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½ cup warm water
For the filling:
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1 cup ricotta cheese
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½ cup finely powdered sugar
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1 teaspoon vanilla extract
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Zest of 1 small lemon
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¼ teaspoon ground cinnamon
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2 tablespoons semolina flour
For finishing:
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2 tablespoons granulated sugar for sprinkling
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Optional: a pinch of powdered sugar for dusting
Instructions
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In a large mixing bowl, combine flour, salt, and sugar. Add cold cubed butter and work into the flour until it resembles coarse crumbs. Gradually add warm water until a smooth dough forms. Wrap in plastic and chill for at least 30 minutes.
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In a medium bowl, combine ricotta, powdered sugar, vanilla extract, lemon zest, ground cinnamon, and semolina flour. Mix until smooth and refrigerate until ready to use.
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Roll the chilled dough into a thin rectangle about ¼-inch thick on a lightly floured surface. Cut into strips approximately 2 inches wide.
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Spread a thin layer of ricotta filling along each strip. Fold the dough over the filling and roll into a tight cylinder. Shape each into a crescent or oval, pressing edges slightly to seal.
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Preheat oven to 375°F (190°C). Place cookies on a parchment-lined baking sheet, spacing 1 inch apart. Sprinkle with granulated sugar. Bake 20–25 minutes, until golden brown and crisp.
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Allow cookies to cool slightly on the baking sheet, then transfer to a wire rack. Optional: dust with powdered sugar before serving.
Notes
Use cold butter for flakiness and handle the dough gently to preserve layers. Dough and filling can be made a day ahead. Store baked cookies in an airtight container at room temperature for up to 3 days; reheat slightly to refresh crispness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes