We have to be honest: This sfogliatelle recipe is quite an undertaking. Some of our food editors were surprised that these Italian ricotta-filled pastries could even be made at home. However, if you're in the mood for a delicious project, sfogliatelle are worth the time and energy involved.
·Fine semolina flour isn't labeled as such on the package, but if it doesn't say "coarse," then you've got the right product.
·Dough cylinders can be chilled up to 2 days, or frozen 1 month. Thaw before proceeding.
·Filling can be made 1 day ahead and chilled, covered.
·Filled sfogliatelle (before being brushed with lard butter and baked) can be made 1 day ahead and chilled, covered, or frozen 1 month, wrapped well in plastic wrap. Bring to room temperature before baking.
·Sfogliatelle are best eaten fresh from the oven. If you have leftovers, reheat them in a 350°F oven about 8 minutes.
Recipe notes
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