A Delicious Twist on the Classic Neapolitan Pastry
Pistachio Filled Sfogliatella is a rich, decadent version of the beloved Italian pastry.
With a flaky, buttery crust and a creamy, nutty pistachio filling, this variation of the traditional sfogliatella will elevate your dessert table.
Combining the crunchy layers of the dough with a smooth pistachio cream filling, it’s a treat you’ll want to savor. 🌰🍰
Why Nonna Loves This Recipe
Nonna loves Pistachio Filled Sfogliatella because it takes the best of the classic Neapolitan pastry and adds a modern twist with the rich flavor of pistachios.
The delicate layers of dough combined with the pistachio cream filling make this pastry a luxurious and satisfying dessert.
Plus, it’s a great way to showcase the natural richness of pistachios, a beloved ingredient in Italian sweets. Perfect for special occasions or when you’re in the mood for a true Italian indulgence! 💚🍰
Cooking Time
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Resting Time: 30 minutes
Total Time: 80 minutes
Servings: 10
Difficulty: Average
Cost: Medium
Ingredients
For the Dough:
4 cups all-purpose flour
1 cup butter, at room temperature
1 cup sugar
3 eggs
For the Pistachio Filling:
1 cup ricotta cheese
¾ cup semolina
¾ cup mixed candied fruit, chopped
1 cup icing sugar
1 egg
A drop of vanilla essence
A pinch of ground cinnamon
1 cup pistachios, shelled and ground
2 tablespoons of sugar (to sweeten the pistachios)
Method
Prepare the Dough:
Mix the Ingredients:
In a bowl, create a mound with the flour. Add the butter, cut into small pieces, the eggs, and the sugar.
Knead everything together until you have a smooth, even dough. 🧈🍚Rest the Dough:
Once your dough is smooth, cover it and let it rest in a cool place for about 30 minutes. This will help the dough firm up and make it easier to roll out later. 🕓
Prepare the Pistachio Filling:
Cook the Semolina:
Boil 1 cup of water in a saucepan. Gradually add the semolina while stirring continuously. Continue stirring until the semolina has absorbed all the cooking water and is smooth. Let it cool completely. 🍳Make the Pistachio Cream:
Once the semolina has cooled, place it in a bowl and mix it with the ricotta cheese, egg, icing sugar, candied fruit, and vanilla essence.
Add the ground pistachios, cinnamon, and sugar to the mixture. Stir until you achieve a creamy, well-combined filling. 🌰
Assemble the Sfogliatella:
Form the Pastries:
Once the dough has rested, remove it from the refrigerator and roll it out on a floured surface. Use a small cup or pastry cutter to cut out equal discs from the dough. 🍞Fill the Pastries:
Place a spoonful of the pistachio filling in the center of half of the dough discs. Be careful not to overfill them. 🥄Close the Pastries:
Place the remaining dough discs on top of the filled ones and press the edges to seal them tightly. 🌟Bake the Sfogliatella:
Place the pastries on a baking sheet lined with parchment paper. Bake at 350°F (180°C) for about 15-20 minutes, or until the pastries are golden brown and crispy. 🔥Serve:
Let the sfogliatella cool slightly before serving. For an extra touch of sweetness, dust with powdered sugar just before serving. 🍽️
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 201 kcal |
| Carbohydrates | 26 g |
| Protein | 4 g |
| Fat | 10 g |
| Saturated Fat | 5 g |
| Cholesterol | 25 mg |
| Sodium | 50 mg |
| Sugar | 12 g |
| Fiber | 2 g |
Tips and Tricks
Make Ahead: You can prepare the dough and filling a day ahead and refrigerate them until ready to assemble and bake.
Pistachio Substitute: If you don’t have pistachios, you can use ground hazelnuts or almonds for a different flavor twist.
For Extra Crispiness: Brush the sfogliatella with butter before baking for an extra crispy texture.
PISTACHIO SFOGLIATELLA
Notes
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 1 cup butter, at room temperature
- 1 cup sugar
- 3 eggs
For the Pistachio Filling:
- 1 cup ricotta cheese
- ¾ cup semolina
- ¾ cup mixed candied fruit, chopped
- 1 cup icing sugar
- 1 egg
- A drop of vanilla essence
- A pinch of ground cinnamon
- 1 cup pistachios, shelled and ground
- 2 tablespoons of sugar (to sweeten the pistachios)
Method
Prepare the Dough:
- Mix the Ingredients:
In a bowl, create a mound with the flour. Add the butter, cut into small pieces, the eggs, and the sugar.
Knead everything together until you have a smooth, even dough. 🧈🍚 - Rest the Dough:
Once your dough is smooth, cover it and let it rest in a cool place for about 30 minutes. This will help the dough firm up and make it easier to roll out later. 🕓
Prepare the Pistachio Filling:
- Cook the Semolina:
Boil 1 cup of water in a saucepan. Gradually add the semolina while stirring continuously. Continue stirring until the semolina has absorbed all the cooking water and is smooth. Let it cool completely. 🍳 - Make the Pistachio Cream:
Once the semolina has cooled, place it in a bowl and mix it with the ricotta cheese, egg, icing sugar, candied fruit, and vanilla essence.
Add the ground pistachios, cinnamon, and sugar to the mixture. Stir until you achieve a creamy, well-combined filling. 🌰
Assemble the Sfogliatella:
- Form the Pastries:
Once the dough has rested, remove it from the refrigerator and roll it out on a floured surface. Use a small cup or pastry cutter to cut out equal discs from the dough. 🍞 - Fill the Pastries:
Place a spoonful of the pistachio filling in the center of half of the dough discs. Be careful not to overfill them. 🥄 - Close the Pastries:
Place the remaining dough discs on top of the filled ones and press the edges to seal them tightly. 🌟 - Bake the Sfogliatella:
Place the pastries on a baking sheet lined with parchment paper. Bake at 350°F (180°C) for about 15-20 minutes, or until the pastries are golden brown and crispy. 🔥 - Serve:
Let the sfogliatella cool slightly before serving. For an extra touch of sweetness, dust with powdered sugar just before serving. 🍽️
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