Sfogliatella Riccia and Frolla: Neapolitan Recipe and Secrets of the Tradition

The Neapolitan sfogliatella is one of the most iconic creations of Italian pastry-making, a delicacy that encapsulates in every bite centuries of history, artisanal mastery and intense flavours. Crispy on the outside and creamy on the inside, the sfogliatella comes in two celebrated versions: the riccia, with its characteristic paper-thin layered pastry, and the frolla, wrapped in a soft shortcrust pastry. Both share the same irresistible filling of semolina, ricotta, candied fruits and cinnamon, yet offer profoundly different taste experiences.

For hospitality professionals in Switzerland, offering authentic Neapolitan sfogliatelle means serving your customers the very best of Campanian tradition. LAPA, your trusted supplier with over 3,000 Italian products and delivery in 24-48 hours throughout Switzerland, provides all the quality ingredients needed for perfect sfogliatelle: from durum wheat semolina to fresh ricotta, from artisanal candied fruits to premium-quality lard.

Origins and History of the Sfogliatella Napoletana

The history of the sfogliatella traces back to the 17th century, behind the walls of the Monastery of Santa Rosa, located on the Amalfi Coast in the small village of Conca dei Marini. According to tradition, a nun at the convent had leftover semolina cooked in milk and, not wanting to waste it, decided to mix it with ricotta, sugar, dried fruits and limoncello, wrapping everything in a sheet of pastry. Thus was born the Santarosa, the direct ancestor of the sfogliatella we know today.

The recipe remained secret behind the monastery walls for over a century, until in the early 19th century, the Neapolitan pastry chef Pasquale Pintauro obtained it and reworked it in his shop on Via Toledo in Naples. Pintauro removed the pastry cream and amarena cherry of the Santarosa, simplified the filling and perfected the layered pastry that today characterises the sfogliatella riccia. The success was immediate and overwhelming.

In summary, the sfogliatella has completed an extraordinary journey from the silence of a convent on the Amalfi Coast to the display windows of pastry shops around the world, becoming one of the most recognisable symbols of Neapolitan and Italian gastronomy.

Ingredients for the Sfogliatella Napoletana

The quality of ingredients is decisive for a sfogliatella that respects tradition. Here is the complete list for approximately 12 sfogliatelle. LAPA supplies each of these ingredients in the finest available Italian quality.

Dough and Pastry Layers

• 500 g type 00 flour for the riccia pastry (or 400 g for the frolla)
• 200 ml lukewarm water (for the riccia) or 2 whole eggs (for the frolla)
• 10 g salt and 15 g honey (for the riccia)
• 150 g caster sugar and zest of 1 lemon (for the frolla)
• 300 g high-quality lard for layering the riccia
• 150 g lard or butter for the frolla

Traditional Filling

• 250 g fine-grained durum wheat semolina
• 500 ml whole milk
• 250 g fresh, well-drained ricotta
• 200 g caster sugar
• 2 whole eggs
• 100 g mixed candied fruits (citron and orange)
• A pinch of ground cinnamon
• Grated zest of 1 orange
• A pinch of salt

The key point is the choice of semolina and ricotta: the semolina must be quality durum wheat, fine-grained, while the ricotta must be very fresh and well-drained. LAPA offers certified Italian durum wheat semolina, high-quality fresh ricotta and artisanal candied fruits, all fundamental ingredients for the authentic Neapolitan sfogliatella.

Step-by-Step Preparation

Preparing the sfogliatella requires technique and patience, especially for the riccia version. Every step is fundamental to achieving the crispy, layered result that makes the Neapolitan sfogliatella unique.

Phase 1: The Filling

• Bring the milk to a boil in a saucepan.
• Pour in the semolina in a stream, stirring with a whisk to prevent lumps.
• Cook over low heat for 5-7 minutes, stirring continuously, until a thick cream forms.
• Transfer to a bowl and allow to cool completely.
• Add the well-drained and sieved ricotta, sugar, eggs, diced candied fruits, cinnamon and orange zest.
• Mix well until smooth and allow to rest in the refrigerator for at least 2 hours.

Phase 2: The Riccia Pastry Layers

• Knead the flour with water, salt and honey until a smooth, elastic dough forms.
• Allow the dough to rest covered for at least 2 hours at room temperature.
• Roll the dough out with a pasta machine to the thinnest possible setting, forming a long, narrow rectangle.
• Spread a paper-thin layer of softened lard over the entire surface of the pastry sheet.
• Roll the pastry sheet tightly and evenly into a cylinder.
• Wrap the cylinder in cling film and allow to rest in the refrigerator for at least 4 hours or overnight.

Phase 3: Shaping and Assembly

• For the riccia: cut the cylinder into discs of approximately 2 cm, then widen each disc with your thumbs from the centre outward, forming a cone.
• Fill each cone with the semolina and ricotta filling and seal the edges well.
• For the frolla: roll the shortcrust pastry to 3 mm thickness, cut out discs, fill and close into a half-moon shape.
• Seal the edges well by pressing with a fork to prevent leaking during baking.

Phase 4: Baking

• Bake in a preheated static oven at 200°C for 20-25 minutes until golden.
• The sfogliatella riccia should be golden and crispy with clearly visible layers.
• The sfogliatella frolla should be golden and compact, with slightly crumbly pastry.
• Dust with icing sugar immediately after removing from the oven and serve warm.

Professional Tips

The great Neapolitan pastry chefs guard secrets that make the difference between a good sfogliatella and an exceptional one. The answer to what makes a sfogliatella perfect lies in the details of the preparation and in the quality of the raw materials.

• The lard for the sfogliatella riccia must be premium quality and at room temperature: too cold and it will not spread, too warm and it melts the pastry.
• The semolina must be cooked in milk until a very thick cream forms, as too soft a filling will moisten the pastry from within.
• The ricotta must always be well-drained, ideally the evening before, placing it in a colander with a weight on top.
• For the sfogliatella riccia, the pastry must be rolled to the thinnest possible setting: the thinner it is, the crispier the final result.
• An oven temperature of 200°C is essential for the riccia: a cooler oven prevents the formation of the crispy layers.

Common Mistakes to Avoid

• Using coarse semolina: the filling will be grainy. Fine-grained quality semolina is needed, such as that available in the LAPA catalogue.
• Not draining the ricotta well: the filling becomes too liquid and leaks during baking.
• Rolling the pastry too thick for the riccia: the layers will not be crispy and light.
• Baking at too low a temperature: the riccia pastry will not become crispy and golden.

Differences Between Sfogliatella Riccia and Frolla

Understanding the differences between sfogliatella riccia and frolla is essential for every pastry professional. Both versions share the traditional filling but offer completely different palate experiences. LAPA supplies the specific ingredients for both versions.

The sfogliatella riccia has a casing of paper-thin layered pastry, crispy and flaky, with dozens of concentric layers that crunch with every bite. It is made by rolling up a paper-thin sheet of pastry spread with lard. The shape is shell-like with characteristic visible striations. It should be eaten fresh from the oven, when the pastry is at its crispiest.

The sfogliatella frolla, on the other hand, has a shortcrust pastry casing, soft and buttery, with a delicate flavour. The preparation is simpler and quicker than the riccia. The shape is half-moon or pocket-shaped, smooth and compact. It keeps better than the riccia and maintains its texture for longer, making it ideal for pastry shops and restaurants wishing to prepare in advance.

Both versions are absolute stars of the Neapolitan breakfast and represent the best of Campanian pastry-making. With LAPA quality-certified ingredients, you can produce both the riccia and the frolla at a professional level.

LAPA Quality Ingredients for Perfect Sfogliatelle

The Neapolitan sfogliatella is a pastry where every ingredient plays a fundamental role. The difference between a mediocre and an exceptional sfogliatella lies in the raw materials. For hospitality and pastry professionals in Switzerland, LAPA is the ideal partner for accessing the authentic Italian ingredients needed for superior-level sfogliatelle.

In the LAPA catalogue you will find everything you need: Italian durum wheat semolina for a filling with perfect consistency, high-quality fresh ricotta for ideal creaminess, artisanal candied citron and orange for the traditional touch, and premium-quality lard for crispy, layered pastry. With over 3,000 Italian products and delivery in 24-48 hours throughout Switzerland, LAPA guarantees freshness and authenticity on every order.

LAPA works exclusively with selected Italian producers, guaranteeing traceability and certified quality. Whether you are a restaurant, pastry shop, hotel or catering service, LAPA is your reference supplier for professional Italian pastry-making ingredients in Switzerland.

Frequently Asked Questions about the Sfogliatella Napoletana

What is the difference between sfogliatella riccia and frolla?

The answer is that the sfogliatella riccia has a casing of paper-thin layered pastry, crispy and flaky, made by rolling up a sheet of pastry spread with lard. The sfogliatella frolla instead uses a classic shortcrust pastry, soft and buttery. The filling of semolina, ricotta and candied fruits is identical in both versions.

Where does the Neapolitan sfogliatella originate from?

The answer is that the sfogliatella was born in the 17th century at the Monastery of Santa Rosa in Conca dei Marini, on the Amalfi Coast. A nun created the Santarosa with leftover semolina, ricotta and candied fruits. The pastry chef Pasquale Pintauro reworked it in the early 19th century in his shop on Via Toledo in Naples, creating the version we know today.

Can I use butter instead of lard?

The answer is that for the sfogliatella frolla, butter is an acceptable alternative to lard, although lard provides greater crumbliness. For the sfogliatella riccia, lard is virtually irreplaceable: only lard achieves the crispy, layered pastry that characterises the authentic riccia.

How long does the sfogliatella keep?

The answer is that the sfogliatella riccia should ideally be eaten fresh from the oven, as the pastry loses its crispiness over time. The sfogliatella frolla keeps better, up to 2 days at room temperature in a sealed container. Both can be frozen uncooked and baked at the time of serving.

Why is my sfogliatella riccia not crispy?

The answer is that the most common causes are: pastry rolled too thick, insufficient lard between layers, oven temperature too low, or filling too liquid which soaks the pastry from inside. Ensure you roll the pastry to minimum thickness and bake at 200°C to guarantee maximum crispiness.

What is the secret to the perfect filling?

The answer is that the secret lies in the balance of ingredients and in the preparation of the semolina. The semolina must be cooked in milk until a thick, lump-free cream forms, then cooled completely before adding the well-drained ricotta. LAPA artisanal-quality candied fruits and a pinch of cinnamon complete the perfect traditional filling.

Discover all the ingredients for professional pastry-making in the LAPA catalogue: semolina, ricotta, candied fruits, lard and everything needed for authentic sfogliatelle. Delivery in 24-48 hours throughout Switzerland. Visit our website to order: lapa.ch