Sfogliatelle ricce are a flaky pastry with a ricotta and semolina filling. They are a favorite breakfast pastry among Neapolitans, and make for a sweet end to your dinner party when dunked in coffee. Best served warm, the flaky layers of its crisp shell crackle into delicate shards as you take your bite. Our sfogliatelle feature a sweet and zesty lemon custard filling that will remind you of the Amalfi coast. The dough is prepared through a labor intensive process where it is stretched and rolled, creating the curly, paper-thin layers that give this dessert its signature appearance. Save yourself the trouble, and bake ours at home to impress the guests. Shhh… we won’t be telling!
How to Bake Frozen Sfogliatelle
Preheat your oven or convection toaster oven to 375 degrees Fahrenheit. Space the frozen sfogliatelle at least two inches apart on a baking sheet, and insert into the oven. After 15 minutes, rotate the tray 180 degrees. Continue baking until golden brown (which should take another 15 minutes, depending on your oven). Sift powdered sugar over the pastries before plating, and serve warm.
FLOUR, RICOTTA CHEESE, SEMOLINA, SUGAR, EGGS, ORANGE PEEL, ORANGE OIL, CINNAMON OIL, SOYBEAN OIL, PALM OIL, LEMON PEEL.
CONTAINS EGG, SOY, MILK, WHEAT