Custard-Filled Sfogliatelle Recipe (Better Than Any Italian Bakery!)

Sfogliatelle Ricce are one of the most iconic pastries from Italian pastry shops, with their shell-like shape and ultra-crisp layered texture.

This version uses a smooth, rich pastry cream (crema pasticcera) for the filling.

Though the process is quite detailed and requires patience, the result is totally worth it — crisp, golden layers hugging a sweet creamy heart.

Difficulty: Hard
Cost: Medium
Prep Time: 15 minutes
Resting Time: 12 hours
Cook Time: 20 minutes
Servings: About 30 pastries
Cooking Method: Oven
Cuisine: Italian

Ingredients for the Dough

• 4 cups (500 g) Manitoba or bread flour

• 1 ½ teaspoons (10 g) salt

• ¾ cup + 1½ tablespoons (≈200 ml) water

• Lard (as needed, for greasing and layering)

🍮 For the Filling

Use the pastry cream recipe from this link:
👉 Crema Pasticcera Recipe Mangia with Nonna

👩🏻‍🍳 Instructions

1. Prepare the Dough

1. In a large bowl, mix the flour with water and salt. Knead until you form a firm, compact dough.

2. Grease the dough generously with lard and let it rest for about 30 minutes.

3. After resting, knead again until the dough becomes smooth and elastic.

4. Roll it out into a strip about 8 inches (20 cm) wide.

   Tip: Using a pasta machine helps you roll the dough thin and long.

2. Create the Layers

1. Starting from one end, roll the dough tightly into a log, spreading a thin layer of lard as you go.

2. Once rolled up, coat the outside with more lard.

3. Wrap the log tightly in plastic wrap and refrigerate overnight (12 hours).

3. Form the Sfogliatelle

1. Next day, prepare your pastry cream if you haven’t yet (see link above).

2. Remove dough from fridge and slice into ½-inch (1.25 cm) thick rounds.

3. Flatten each round slightly, brush with a little lard.

4. Using your thumbs, gently press from center outward to form a small cone shape.

5. Fill each cone with a spoonful of pastry cream.

6. Pinch the edges to seal the filling inside.

🔥 Baking

1. Preheat oven to 350 °F (180 °C).

2. Line a baking sheet with parchment paper and arrange the sfogliatelle.

3. Bake for 20 minutes or until golden and crisp.

4. Let them cool and dust generously with powdered sugar before serving.

💡 Tips

• Lard gives the best texture and crispness, but softened butter can be used if needed.

• Best eaten same day — they lose crispness if stored too long.

• For variation, alternative fillings like ricotta cream or lemon custard also work well.

🧾 Nutritional Facts (approx. per pastry)

CUSTARD-FULLED SFOGLIATELLE

Crispy, golden, and filled with luscious pastry cream — these Neapolitan pastries bring Nonna’s kitchen to life!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

20 minutes mins

Total Time 47 minutes mins

Course Christmas Italian Recipes, Dessert

Cuisine Italian

Servings 30 sfogliatelle

Notes

Ingredients for the Dough

• 4 cups (500 g) Manitoba or bread flour
• 1 ½ teaspoons (10 g) salt
• ¾ cup + 1½ tablespoons (≈200 ml) water
• Lard (as needed, for greasing and layering)

---

🍮 For the Filling

Use the pastry cream recipe from this link:
👉 Crema Pasticcera Recipe Mangia with Nonna

---

👩🏻‍🍳 Instructions

1. Prepare the Dough

1. In a large bowl, mix the flour with water and salt. Knead until you form a firm, compact dough.
2. Grease the dough generously with lard and let it rest for about 30 minutes.
3. After resting, knead again until the dough becomes smooth and elastic.
4. Roll it out into a strip about 8 inches (20 cm) wide.

   Tip: Using a pasta machine helps you roll the dough thin and long.

2. Create the Layers

1. Starting from one end, roll the dough tightly into a log, spreading a thin layer of lard as you go.
2. Once rolled up, coat the outside with more lard.
3. Wrap the log tightly in plastic wrap and refrigerate overnight (12 hours).

3. Form the Sfogliatelle

1. Next day, prepare your pastry cream if you haven’t yet (see link above).
2. Remove dough from fridge and slice into ½-inch (1.25 cm) thick rounds.
3. Flatten each round slightly, brush with a little lard.
4. Using your thumbs, gently press from center outward to form a small cone shape.
5. Fill each cone with a spoonful of pastry cream.
6. Pinch the edges to seal the filling inside.

---

🔥 Baking

1. Preheat oven to 350 °F (180 °C).
2. Line a baking sheet with parchment paper and arrange the sfogliatelle.
3. Bake for 20 minutes or until golden and crisp.
4. Let them cool and dust generously with powdered sugar before serving.

---

💡 Tips

• Lard gives the best texture and crispness, but softened butter can be used if needed.
• Best eaten same day — they lose crispness if stored too long.
• For variation, alternative fillings like ricotta cream or lemon custard also work well.

Keyword sfogliatelle recipe, Italian pastries, Neapolitan desserts, crispy shell pastry, Italian bakery recipe, custard-filled pastry, authentic sfogliatelle ricce, Italian dessert recipes